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Coconut oil butternut squash fries for Full GAPS in a complete ceramic bowl in the WFLI kitchen

Coconut Oil Butternut Squash Fries for Full GAPS

Two-ingredient Full GAPS butternut squash fries baked at 425°F in coconut oil until fork-tender, with an optional broiler finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash peeled, seeded, and cut into long strips
  • 1/4 cup coconut oil softened or melted enough to coat every piece

Equipment

  • Large uncoated stainless-steel rimmed baking sheet
  • Heavy wooden cutting board
  • Sharp chef's knife
  • Sturdy vegetable peeler
  • Quarter-cup measure
  • Stainless-steel fork
  • Wide stainless-steel spatula

Method
 

  1. Preheat the oven fully to 425°F. Set out a large uncoated stainless-steel rimmed baking sheet.
  2. Trim and peel the butternut squash. Halve the bulb, remove the seeds and stringy center, and cut all the flesh into long strips of similar thickness. Arrange the raw strips in one uncrowded layer on the baking sheet.
    Raw butternut squash strips arranged in one layer for Full GAPS coconut oil fries
  3. Add the measured 1/4 cup coconut oil. Use clean fingers to coat the top, bottom, sides, and ends of every strip until the full batch looks lightly glossy, without adding more oil.
  4. Bake on the center rack for 40 minutes. Test one of the thicker strips: the fork should enter the center without firm resistance, while the fries still lift as individual pieces with browned edges.
    Fork-tender coconut oil butternut squash fries browned on a stainless sheet pan
  5. For additional browning, move the fork-tender fries under the broiler and watch continuously. Remove them when the paler surfaces pick up brown spots, before any tips turn black. Serve hot.

Notes

GAPS placement: Full GAPS after winter squash and coconut oil are introduced and tolerated.
Method: This is the no-parboil, 425°F coconut-oil formula; a parboiled tallow/lard method is a separate recipe.
Doneness: The source specifies a 40-minute bake and fork tenderness; the broiler finish is optional.
Storage: Refrigerate leftovers for up to 3 days and reheat in one layer in the oven.

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