Baked Butternut Squash Fries

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.

Baked Butternut Squash Fries
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 butternut squash
  • sea salt
Instructions
  1. Pre-heat oven to 425°.
  2. Peel the squash. (optional)
  3. Cut the butternut squash in half and de-seed it like you would a cantaloupe.
  4. Cut it up into french fry shapes. Try to make the pieces similar in size so that they finish cooking at the same time.
  5. 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).
  6. Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
  7. Fries are done when they are starting to brown on the edges and get crispy.
  8. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

 

{ 5 comments… read them below or add one }

Rebecca K March 5, 2011 at 1:33 pm

I have tried to make sweet potato and butternut squash fries several times and they Never get crispy. They taste great but are always limp and when i cook them longer they burn. I have tried to cut them smaller and and larger more like a home fry but always the same limp or burnt. Any ideas to reduce the water content of the vegetable for better outcome?

Reply

Eating Bird Food March 6, 2011 at 8:51 am

Hi Rebecca! I’ve found that you have to space out the fries on the pan so that they all have room to “breathe.” If not, the sweet potatoes or b-nut squash will steam instead of getting crispy. Also, you could try upping the temp of your oven or putting the fries under the broiler for the last 3-4 minutes. Hopefully those ideas help!

Try this recipe for crispy sweet potato fries – http://www.eatingbirdfood.com/2010/05/protein-crispy-sweet-potato-fries-and-a-produce-stand-giveaway/

Reply

Ashley September 10, 2011 at 7:59 pm

Im making these for the first time tonight! I hope they turn out crispy. Have you ever tried this with zucchini?

Reply

Max@flavortogofast September 16, 2011 at 12:10 pm

is it really ok to not peel the squash? I thought butternut squash skin was too tough to eat?

Reply

Eating Bird Food September 16, 2011 at 11:09 pm

Yup, once it’s been roasted it’s soft. Sometimes I peel it, sometimes I don’t. :)

Reply

Leave a Comment

Rate this recipe:  

{ 9 trackbacks }