I’ll admit it: a whole butternut squash vanished between me and my 17-month-old. No judgment here — if I start to look a little orange, you’ll know why.
Funny aside: my grandmother actually turned orange once from drinking too much Tang. And yes, that’s the same grandma who once nearly wrecked my cockatiel’s life with a fork — family stories, right?
These baked butternut squash “fries” are fantastic: sweet, caramelized edges, crispy tips and a tender, slightly chewy center. They exceeded my expectations.
The trick to getting crispy-but-not-soggy squash fries (and really any baked fry) is to give the pieces plenty of space on the sheet pan. Crowding causes steaming, which makes fries limp. Spread them out so air can circulate — no Vancouver-condo style packing allowed.
I kept the seasoning minimal because dinner needed to be ready fast: my partner was working late and the toddler was finally entertained by the important business of unraveling a jumbo roll of toilet paper. If I’d had more time I’d have added a pinch of cinnamon, allspice and a dash of cayenne for warmth, but salt and pepper alone were plenty satisfying.
We dipped these in a simple garlic mayo — just mash a little garlic into a couple of tablespoons of store-bought mayonnaise. Chipotle mayo would be delicious, too.
To my fellow Canadians, happy Thanksgiving! If you’re also looking for a turkey recipe, that’s a separate post you can find on the site.
Crispy Baked Butternut Squash Fries
Ingredients
- 1 butternut squash peeled and cut into approximately 1/2″ x 4″ matchsticks
- 1/4 cup vegetable oil
- salt and pepper
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper for easier flipping and cleanup.
- In a large bowl, toss the butternut squash matchsticks with the vegetable oil. Arrange them in a single layer on the baking sheets, making sure none overlap so they can brown instead of steam. Sprinkle with salt and pepper.
- Bake, using convection if available, for about 30 minutes or until the fries are caramelized and charred in spots, flipping once halfway through.