Butternut Squash Fries with Roasted Garlic Aioli ft. Balance

February, 8 2024 | by ANNALIISA KAPP 

Enjoy this recipe from our friend Annaliisa Kapp (@annaliisakapp), a Certified Holistic Nutritionist who helps ambitious women reverse the effects of stress through nutrition and self care so they can get their energy back! You can learn more about Annaliisa on her website HERE!

 Let’s give your fries a little makeover shall we??  

One of the healthiest things we can do to support not only our gut health, but overall health, is to add more variety to our meals. This is why we are switching up our fries from the regular everyday potato to polyphenol rich butternut squash!

Why love this recipe? 

• Carotenoids in butternut squash, known for their antioxidant properties, contribute to a robust immune system & reducing the risk of heart disease.  

• Squash, garlic, & functional mushrooms contain prebiotic and starch-related elements that possess antioxidant and insulin-regulating qualities. 

• Rosemary & Lion’s Mane mushrooms are known for their memory boosting abilities. 

INGREDIENTS

Fries: 

1 small Butternut Squash (peeled, cut into thick fries) 

1 Tbsp Avocado Oil 

1 tsp dried Rosemary 

1/4 tsp Sea Salt 

1 small Garlic Bulb 

 

Aioli: 

1 large Egg (room temperature) 

½ cup Olive Oil (divided) 

1 tsp Lemon Zest 

½ tsp Balance functional mushroom blend by @eversiowellness  

3 Tbsp Lemon Juice (about ¼ lemon) 

⅛ tsp Sea Salt 

 

DIRECTIONS

 

1. Preheat the oven to 400ºF. 

2. Place the butternut squash fries on a roasting pan & sprinkle with rosemary, salt, and avocado oil. Toss to coat the fries, then arrange into a single, even layer (do not overcrowd the pan). 

3. Cut off the top of your garlic bulb so you can see the white part of the garlic, add a drop of olive oil, & wrap it in parchment paper. Put on the roasting pan with fries. 

4. Bake for 35 to 40 minutes, flipping halfway through, or until the fries are cooked through and have browned on both sides.  

5. In a hand blender beaker (or blender), add egg, roasted garlic, lemon zest, Eversio mushroom powder, & about a ¼ cup of oil. Insert the hand blender so that it is touching the bottom of the beaker. Turn the blender on and blend until well combined. 

6. Now, slowly start adding the rest of the oil while the blender is on (you can move the blender sideways or up and down at this stage). After a while, aioli starts thickening and the more oil you add, the thicker it gets. 

7. When happy with its consistency, add lemon juice & salt. Mix and taste. Add more lemon juice or salt, if needed.  

Keep aioli refrigerated and use up within 3 days. 

Makes 2 servings of fries & ½ cup of aioli.

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A post shared by Annaliisa Kapp, Nutrition & Acupuncture (@annaliisakapp)