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.
#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!
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.
- 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
- ) Preheat oven to 400F.
- ) 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.
- ) 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.
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!