Baked Butternut Squash Fries
These fries are a favorite of mine! If you’re unfamiliar with handling butternut squash, you may have a little trouble at first, but you’ll be a pro in no time. The first thing you need to know is that unlike summer squash, butternut squash is rather hard so you’ll need to use a sharp knife to cut it. Many butternut squash recipes suggest that you peel the squash. You can certainly do this, but it’s not necessary. Once the squash has been roasted the peel becomes soft and palatable. Sometimes I take the time to peel it (using a potato peeler), other times I don’t worry about it.
- 1 butternut squash
- sea salt
- Pre-heat oven to 425°.
- Peel the squash. (optional)
- Cut the butternut squash in half and de-seed it like you would a cantaloupe.
- Cut it up into french fry shapes. Try to make the pieces similar in size so that they finish cooking at the same time.
- Place on a cookie sheet/roasting stone sprayed with non-stick cooking spray. Cover lightly with sea salt (regular salt works, too, but I prefer sea salt).
- Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
- Fries are done when they are starting to brown on the edges and get crispy.
- Serve with ketchup, or however else you enjoy fries or sweet potato fries!