Squash Fries
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.
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.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 295 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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
Slicing dense winter squash into uniform dimensions requires a sharp chef knife and stable cutting surface. Cut the neck portion into planks before matching stick widths. Consistency prevents burning thin edges while thick centers remain raw. Blending oils balances smoke points. Grapeseed oil handles high heat well. Olive oil provides savory depth. Toss pieces thoroughly to coat every exterior pore. Single-layer placement on metal baking sheets ensures dry heat circulation instead of steaming.
Adapting for Dietary Needs and Pairings
Naturally free from gluten, dairy, and animal products, this preparation relies entirely on root vegetable starches and added lipids. Substitute unrefined coconut oil at a 1:1 ratio if neutral high-heat oils are unavailable. Pair these sweet vegetable sticks with roasted poultry or grilled white fish. Rich proteins contrast nicely against natural root sugars.
- Soggy pieces happen when baking sheets crowd. Use three pans to maintain two inches of space between sticks.
- Browning happens rapidly under direct broiler elements. Rotate pans every 90 seconds during the final four minutes.
- Loss of crispness occurs if stored in sealed containers. Keep leftovers uncovered in a refrigerator for up to 24 hours.
