Reviewed: Mar. 14, 2013

I've tried making butternut squash fries several times and this is the closest they've come to being actual fries. First I tossed them with olive oil and a generous amount of cinnamon. I did NOT salt them beforehand because I did not want to draw out any additional moisture. I salted them immediately after taking them out of the oven instead. I sliced them thinly and kept a close eye on them. As soon as they were nicely browned on one side, then flipped them and waited for them to brown on the other side as well. But be careful, there is a pretty short time between "nicely browned" and burned so don't wait too long. But don't flip prematurely either, because they will be soggy. All in all, some were burnt and some were soggy, but most were perfectly delicious.

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Reviewer:

Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Mar. 1, 2013

Just could not get them to crisp. Even with an hour of cooking, all I had was burnt edges and soggy centers.

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Reviewer:

Afdelv09

Reviewed: Jan. 11, 2013

simple and perfect!

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Reviewer:

JudiO

Cooking Level: Expert

Home Town: Rockland, Massachusetts, USA

Reviewed: Oct. 19, 2012

Excellent. At 20 minutes, these were cooked but very soft; at 45 minutes they were as crisp as oven-baked sweet potato fries. We added some pumpkin pie spice and kosher salt, and olive-oiled them as reported by others.

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Reviewer:

Aharvey

Cooking Level: Intermediate

Reviewed: Sep. 23, 2012

I made this recipe and it was a hit. The only thing I did different was at the end of baking, I broiled them to add an extra crisp. Thank you for sharing.

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Reviewer:

sabs

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 10, 2012

i peeled and cut the squash like french fries and fried them on the stove in oil. tasted exactly like french fries! absolutely delicious!

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Reviewer:

Mamabear

Reviewed: Jul. 8, 2012

This recipe did not work at all. The fries were soggy. I tried them on the pan (on foil sprayed with olive oil spray) and they were almost raw at 20 minutes and cooked through at 30 but soggy. I tried them on a rack on a sheet pan and they were soggy. I'm trying to fry the last batch on the stovetop now, but that sort of defeats the purpose of baking them. Still...butternut squash in just about any form is pretty tasty...they did not go to waste!

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