Servings:
Makes 4 to 6 servings
Ingredients
- 2 large egg whites, lightly beaten
- 1 cup unsweetened cornflakes cereal, crushed
- 2 teaspoon garlic powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried savory
- 1 teaspoon dried thyme
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoon small butternut squash, peeled, seeded, and sliced into matchsticks
Preparation
Baking Directions:
Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil and lightly coat with olive oil.
Place the egg whites in a bowl.
In a wide baking dish, combine the crushed cornflakes, garlic powder, marjoram, oregano, savory, thyme, salt, and pepper.
Using tongs, dip the squash fries into the egg whites until coated.
Transfer to the corn-flakes mixture and coat on all sides.
Place on the baking sheet in a single, even layer.
Bake 40 to 45 minutes, until the inside is fork-tender and the outside is crispy.
Serve immediately.
