The other day, I noticed that I had 2 butternut squash sitting in my kitchen, waiting to be cooked. The first I turned into butternut squash soup.
I wanted to be a bit more creative with the second one, so I figured I’d make fries out of them. The boys must have eaten an entire 3 pound squash worth of oven fries. They chowed on them all afternoon and then asked for more. I ate quite a few myself, to me they were as sweet as candy.
Squash Fries
Ingredients
- 1 medium or large butternut squash
- grapeseed oil and olive oil, to coat
- 1 teaspoon celtic sea salt
Instructions
- Peel the squash and remove the seeds
- Cut squash into long thin slices (about ¼ inch thick by 2 inches long)
- Place squash in a large bowl and generously coat with equal parts grapeseed and olive oils
- Sprinkle with salt and toss
- Lay squash fries onto 2 or 3 large baking sheets
- Broil one tray at a time in oven until crispy
- Serve
Hope you enjoy this tasty winter treat as much as we did!
Stephanie says
yum! i had never thought to make a butternut into fries! i’ve made potato and sweet potato fries. i’m going to have to convert that squash that’s been sitting in my veggie basket!
Alchemille says
I forgot to ask, what temperature for the oven? And for how long approximately? Thanks ;).
Rachel B says
I’ve done this with yams but never squash. Great idea for future squashes!
Alchemille says
I’m a big fan of oven roasted vegetables. I’ll use any root veggie, pumpkin and/or squash I have handy ;).
I haven’t had fries for a very long time and your recipe sounds like a nice twist from the traditional (and somewhat boring + somewhat hard to digest) potato.
I keep on explaining to family and friends that when you can’t cook/eat “traditional” foods, you can always do it differently. I find that different way to be more tasty, creative, stimulating and nourishing anyway…
Thank you for the great posts and I’m really looking forward to your cookbook ;).
VeggieGirl says
PERFECT squash fries recipe!!
~M says
I’ve made these before…though I usually just use extra virgin olive oil and bake them around 400ºF (or 375º in the toaster oven for a snack-sized portion). They rock! What’s the effect/reasoning of using both kinds of oils?
Carrot fries, made from young/fresh Farmer’s Market Carrots, prepared the same away, but baked at 475ºF (so they caramelize) are unbelievably good too. I learned this carrot fry technique from Brendon of the blog Something in Season, which no longer exists.
Brendon also recommended rutabaga fries with salt, pepper, and olive oil, baked at 400ºF.
Alexa says
I have three squash from my CSA waiting to be put to good use. I’ll be making these this weekend. What a great idea!
Christianne says
Dear Elana,
Look how many wonderful recipes you have posted in the last weeks, thank you so much! The pics are mouthwatering, AGAIN!
I just got back from a holiday in Switserland (which was lovely and I felt like being right into “the sound of music”), but caught a crazy vibe when back home and now I feel as though I have a large bout of flu, so in need of a lot of bed rest and a small amount of healthy food. In the meantime, I sometimes read the paper, my email or preferably your recipes on my macbook in bed… Gosh I cannot wait to get in the kitchen!!
Great to read your thanksgiving was lovely. We don’t celebrate thanksgiving here, but we should.
I am trying to make it a regular habit.
Have a lovely weekend and I hope to be able to share some of my experiences with your recipes soon!
xox Christianne
Heather says
I have been making these for a few weeks. I was trying to figure out a way to get my ASD son to eat pumpkin (in Australia they are all just called pumpkins no matter what the variety). I thought I would try making them like chips (fries). My son is a bit obsessed with numbers so I used my number cookie cutters and made number chips. I huge hit!
carolyn says
I love squash! can’t wait to do this.