Chipotle Butternut Fries

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You’re gonna love these fries, guys!

We were at Power Monkey Camp 4.0 last October. We made Butternut Squash Lasagna and had the bulbs of the squash leftover. So, we sliced them up, hit them with olive oil, kosher salt and pepper and the people loved them.

Since then, Cunado Dale (my brother in-law), and his firefighter cronies have been making them on a weekly basis. I love hearing stories like this, where people were inspired simply by exposure.

While we were shooting this series, Zack Quilici, owner of CrossFit Regulus, stopped by, so we added him to the mix in the form of a squash peeling contest. He had to get back to training before the fries were done, but he starts the video strong with his stunning good looks, massive muscles and ear-to-ear smile.

I am sitting at the Reno-Tahoe Airport headed to Portland, Oregon for a day trip with @floyd_krishan. We are heading to scope out the situation for the CrossFit West Regional. Ice Age Meals is catering the event, so we are taking a recon trip. A week from today, we’ll drive up to Portland with a team of 8 Ninjas to serve 2,500 meals over 4 days. If you are in the area and want to get involved, please email katie@paleonick.com and she’ll coordinate with you to get involved!

They are boarding our group, so I need to wrap this up. Have a great week, work hard, make some Butternut Squash Fries and get ready for Friday when I make Chicken Wings with Paleo Ranch. Until then, at every opportunity, do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Chipotle Butternut Squash Fries

Ingredients:

  • 2 butternut squash, peeled, seeded, and cut into 3-4 in. slices
  • Olive oil
  • 2-4 tsp. Chipotle seasoning
  • Kosher salt, to taste
  • Black pepper, to taste

Preparation Instructions:

  1. Preheat your oven to 350 F.
  2. Using three foil lined baking sheets, place the fries evenly in single layers.
  3. Drizzle fries with olive oil, salt and pepper the fries, then sprinkle half as much chipotle seasoning as salt and pepper.
  4. Bake for 30 minutes or until golden and crisp.
  5. Serve immediately with your favorite dipping sauce and enjoy!

“Keep It Paleo!”

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