Crunchy Butternut Squash Fries Recipes

CHARLOTTE'S BUTTERNUT SQUASH FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
• Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
• Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

BUTTERNUT SQUASH FRIES

Steps:

• Preheat oven to 425°F. Line two large baking sheets with parchment paper.
• Pat dry your squash sticks with a paper towel. Add 1 lb of sticks to a large plastic or ziploc bag. Add 1 tbsp of cornstarch. Seal bag and shake several times until squash sticks are evenly coated in cornstarch.
• Remove squash from bag and place into a large strainer or colander. Shake squash several times to remove any excess cornstarch so that the squash sticks are left with only a very thin coating of cornstarch.
• Repeat with remaining squash, adding 1 tbsp of cornstarch for each 1 lb of squash sticks.
• Place squash sticks into a large bowl. Drizzle with olive oil. Add 1 tbsp of olive oil for every 1 lb of squash. Sprinkle 2 tsp of dried herbs. Toss until squash is evenly coated with herbs and oil.
• Place squash sticks in a single layer onto baking sheets, making sure not to overlap any.
• Bake for about 20 minutes. Flip fries and bake for an additional 10-15 minutes or until edges darken and the surface of the squash fries crisp up.
• Remove from oven and allow fries to cool until they are cool enough to touch (about 15-20 minutes), which will further crisp them. Season with salt and garnish with fresh herbs. Serve with dipping sauce of your choice.

CRISPY BUTTERNUT SQUASH FRIES

Steps:

• Preheat oven to 450F degrees. Place rimmed baking sheet in the oven while it preheats.
• In a small mixing bowl, combine arrowroot powder, smoked paprika, garlic powder, and onion powder.
• Add the squash to the arrowroot powder mixture, and toss to combine.
• Drizzle olive oil over butternut and toss to distribute.
• Lightly spray the hot baking sheet with olive or avocado oil.
• Add the butternut squash pieces on the preheated baking sheet and make sure to give them all plenty of space. Spray the top of the butternut squash with olive or avocado oil cooking spray.
• Reduce the oven temp to 425 degrees F and bake the fries for 15 minutes. Flip and then bake another 5-10 minutes.
• Sprinkle with parsley and salt to taste.

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
• Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
• Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
• Serve with ketchup for dipping, if using. Enjoy!

BUTTERNUT SQUASH FRIES

Steps:

• Pre-heat oven to 425 degrees.
• Peel and de-seed your butternut squash. Slice squash in half.
• Cut it up into french fry shapes.
• Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt.
• Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
• Fries are done when they are starting to brown on the edges and get crispy.
• Serve with ketchup or syrup if desired.

BUTTERNUT SQUASH FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400º F (200º C).
• On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
• Cut the squash into ½-inch (12 mm) half moons, then cut into ¼-inch (6 mm) fries or wedges.
• In a bowl, toss the fries with oil, salt, and pepper, then transfer to a baking tray.
• Bake for 20-35 minutes, flipping halfway through.
• Enjoy!

BAKED BUTTERNUT SQUASH FRIES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper and spray paper with cooking spray, or line with silicone baking mat.
• Cut squash widthwise into 1-inch slices. Cut slices into thin strips to look like French fries; place on cookie sheet. Sprinkle with salt and pepper.
• Bake about 50 minutes, turning over halfway through baking, until fries are deep golden brown and mostly crispy. Serve warm.

BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

CRUNCHY BUTTERNUT SQUASH FRIES

Steps:

• Heat oven to 425°F.
• Line two baking sheets with aluminum foil and spray with nonstick cooking spray. Microwave squash on HIGH for 2 minutes.
• Cut squash in half length and scoop out the seeds. Peel squash with vegetable peeler. Cut into quarters. Cut quarters into 4x3/4-inch sticks.
• Mix together the cornflake crumbs and the seasoned salt in a shallow dish. Pour the maple syrup into a second shallow dish. Dip the squash sticks into syrup and then coat crumb mixture. Place coated sticks in a single layer on a prepared pan.
• Bake for 45 to 60 minutes or until squash sticks are fork tender.