This was a very tasty, very easy meal that I was able to use a seasonal veggie for. I'm always looking for new ways to use vegetables because my husband is not a huge veggie fan, so anything I can do to them to spruce them up and make them appealing to him is welcome! He ate these puppies up, too. You're going to want a little bit of extra prep time for the fries because butternut squash is a pretty tough one to cut open. It took me about 25 minutes to get the fries ready, so just be prepared.
4 chicken legs (2.40)
1 Butternut Squash (1.13)
1 pack of instant mashed potatoes (.54)
4 tbs butter (.20)
2 tbs olive oil (.10)
1 tbs seasoned salt (.05)
Step 1: Cut up your butternut squash into preferred fry shape (peel the outside, first). The easiest shape to cut a butternut squash into circles but I'm a little crazy and like to have a good shoestring shape.Step 2: Put the fries into a bag, add your olive oil and some seasoning and shake it up. Put them onto a cookie sheet and into the oven at 375 degrees for an hour.
Step 3: Melt your butter, dip each leg into the butter and then run them through the instant potato mix. (I know, my pictures are backwards)
Step 4: Stick them in a baking dish and put them in the oven at 375 degrees for an hour.
And you're ready to serve! Ours got packed up and taken to work so that my husband could enjoy dinner with us. It was very yummy!
Total cost of meal: $4.42