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.
- 1 medium or large butternut squash
- grapeseed oil and olive oil, to coat
- 1 teaspoon celtic sea salt
- 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
Hope you enjoy this tasty winter treat as much as we did!
Delicious – I ate at least 1/2 by myself before it ever made it to the dinner table.
I was wondering what the rack level was that you baked these at. Also, do you have an approximation for time? Thanks
How do you get the peels off the squash? It it very tough to cut.
I just discovered your blog, etc. and LOVE this recipe. Is the broiling the secret to getting squash fries crispy?? I have baked them at high temps (425) and they were not crispy.
We made these Squash Fries and Sweet Potato fries for dinner on New Years Eve. Yum! We seasoned each batch different- one with Parmesan cheese, just sea salt, another with cumin & oregano & coriander. Thanks again for awaking my creativity which had become dormant this last year!
Demi in Charlotte, NC says
Ok, I’m just catching on to this way of cooking, but everything I’ve tried thus far has been AWESOME!!! Today, I thought I would try some “french fries” since that is one of my favorite cheat foods. Elana, the idea of using butternut squash, I thought would be ok! Oh my goodness, they are fabulous! Thank you again for proving me wrong! Love your site and your book! :-)
sami eason says
These squash fries were absolutely delicious and extremely satisfying. Thanks for your great website!
You are so welcome!
I make sure to keep an eye on them as they can go from perfectly crisp to burnt in less than a minute.
I made some squash fries using kabocha, a japanese pumpkin found at ethnic food stores. It really is, IMHO, the tastiest squash. In addition to sea salt, i also added chili pepper, cumin, garlic powder and paprika to my fries. I baked them in the oven at 425 for 45 minutes which was way too long. I am trying them again this morning. I suspect 425 for 20-30 minutes will be perfect.
Great questions and points that you bring up in this comment.
I avoid aluminum as much as possible. I store leftovers in glass jars and cover pies, tarts, crisps and other baked goods with another dish of the same size (as needed) when cooking in the oven, to avoid using aluminum foil. I don’t care what the research says, the stuff scares me. My husband thought I was crazy for a long time too –takes them some years to come around to our perspective, ya know?
I wish I knew what brand my baking sheets are because I love them. I bought them in NYC many years ago and can’t even recall where I purchased them.
Good luck in your de-aluminization quest and keep me posted.