Butternut Squash Fries

What a fun recipe this was! I have been making cookies the past couple of days and needed a change of scenery (pshh, who needs a break from cookies?!) In reality, we needed something other than dessert to eat for dinner.

Butternut Squash Fries 4

#1 husband gets home at a later time now, and Girlie and myself wanted something to snack on. I had a butternut squash that had been sitting around doing nothing and knew I had to cook it up eventually. I wasn’t feeling soup or mashed “potatoes.” I wanted a simple snack, and remembered not too long ago I saved a butternut squash French fry recipe to my board on Pinterest. It was the perfect day to try something new!

Butternut Squash Fries 1

Results? Amazing! When Dan got home I asked him to try them and tell me what he thought. He thought they were sweet potato fries! Sure tasted like them, but at the same time, these fries had their own nutty flavour about them. I was super pleased with the results, and while some were soft and others were crispy, I knew where I went “wrong.” It all depends on how you cut the squash. The smaller pieces got crispy, while the thicker pieces had a bit of crisp but were more of a soft fry (not a bad thing at all!) Just be aware of how you cut your butternut squash.

Butternut Squash Fries 2

Butternut Squash Fries
 
Prep time
Cook time
Total time
 
While most of us are familiar with sweet potato fries, here is a different take using butternut squash!
Author:
Recipe type: Side
Serves: 2
Ingredients
  • 1 small (2-3 lb) butternut squash, sliced into "fries"
  • 1 tbsp. olive oil
  • ¼ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¼ tsp. paprika or cayenne poweder
Instructions
  1. ) Preheat oven to 400F.
  2. ) Place the fries into a bowl with the olive oil. Toss until all the fries are coated. Season with remaining ingredients and mix until combined.
  3. ) Place a wire rack onto a baking sheet and arrange the fries on top of the rack. Place into oven and bake for 20 minutes. Flip the fries and baking for another 10-20 minutes, depending on how thick you cut the butternut squash.

(Adapted from The Berry)

I cannot wait to make these again, although I find cutting  butternut squash to be a pain since you have that rather stringy middle part to work around. I am going to pick up some other squashes and try them out as fries to see how they go, as I am partial to acorn and buttercup squash.

Butternut Squash Fries 5

When I made the recipe, I used 1/2 tsp. of salt and it was a little too much. It all depends on the size of your squash. You can also sub in coconut oil for the olive oil for a healthier take. Plus, the spices are all up to you! Maybe a rosemary and thyme variety would work, or perhaps a pizza inspired flavour. Decisions, decisions. Also note the little hands helping me with my food photography :) She tries so hard!

Share Post...Share on Facebook1Pin on Pinterest397Share on Google+38Tweet about this on Twitter1Share on TumblrShare on StumbleUpon0Share on Reddit0Share on LinkedIn0Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: