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Squash and Celeriac Home Fries

Yields 6-8 servings

  • 1 medium butternut squash 
  • 1 large celeriac
  • 3 tablespoons extra virgin olive oil 
  • about 5 garlic cloves, sliced
  • salt to taste
  1. Preheat the oven to 375 F. 
  2. Peel the butternut squash, cut in half, and scoop out the seeds. Chop the squash into small (1/2-1”) pieces.
  3. Peel the celeriac and chop into small pieces.  Add the garlic, and coat all with the olive oil. 
  4. Spread the mixture on a baking sheet or pan.  Salt lightly if desired. 
  5. Bake in the oven until browned and cooked through, about 30 - 40 minutes. 
  6. Stir during the baking process to ensure that the fries cook evenly. 
Key Nutrition Facts:

Celeriac is also known as celery root, knob celery, or turnip-rooted celery.   It is grown for its ivory-fleshed, delicious root, which contains little starch.  It stores well, and can be roasted, stewed, or mashed. 

Both butternut squash and celeriac provide insoluble fiber, dietary “roughage” often found in fruits and vegetables that helps stool pass smoothly through the gastrointestinal tract.  

Adapted from: Recipes for the Specific Carbohydrate Diet by Raman Prasad