Reviewed: Nov. 24, 2009

We enjoyed this side dish, however I will follow other people's advice to heat the cookie sheet before putting the squash fries into the oven. They were a bit "wet" but very tasty. I also added a bit of olive oil to the mixture. I will make this again.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 19, 2009

Not the crispiest fries you'll eat, but a great way for kiddies to east their squash! Tossed with EVOO and Kosher salt too.

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Micki B

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 18, 2009

My 2 year old inhaled these! I put them under the broiler for a few minutes at the end to crisp them up a bit. I think no matter what you do they'll always be a little soft but they're delish and good for you!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 16, 2009

Good recipe, thank you!

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Stacy

Cooking Level: Intermediate

Home Town: Newburg, Maryland, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Nov. 15, 2009

Wow on the deliciousness factor! I followed others' advice to toss in a 1 gallon bag with olive oil & kosher salt, but added allspice instead of ginger/cinnamon/etc. b/c those are allergens for us, and allspice is a great substitute. Mine went about 25 minutes total & turned out VERY mushy, so that removing them from the sheet meant I was practically turning them into mashed squash instead of fries. I'll have to work on lowering the amount of oil next time to avoid soaking them to this level of mush--but still YUM!! Just eat 'em with a fork...

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lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA

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Reviewed: Nov. 15, 2009

I followed the advice of previous posts (olive oil/salt/cinnamon in a ziploc bag, pooling out access liquid during baking, leaving the sheet in the oven while it preheats), but I still ended up with soggy fries. Maybe too much olive oil? The flavors were awesome though!

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obrienmeg

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Reviewed: Nov. 7, 2009

really didn't like these at all. sorry to be such a downer.

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caitjane1

Cooking Level: Beginning

Home Town: Coronado, California, USA

Living In: Ventura, California, USA

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Reviewed: Nov. 7, 2009

Perfect.

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DILUTEIT

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Reviewed: Nov. 1, 2009

Very good and easy! I shook them up with a little olive oil, salt, and cinnamin. Added ground pepper when they came out.

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Lee

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Reviewed: Oct. 30, 2009

VERY tasty! I dipped them in sour cream, which complemented the sweet flavor of the squash nicely. This is a really fun concept, and I think that I will try it with other types of squash too. Thanks for a great recipe! :)

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Mrs. Sharp

Cooking Level: Intermediate

Home Town: Peotone, Illinois, USA

Living In: Manteno, Illinois, USA

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Reviewed: Oct. 30, 2009

These were so basic, but oh so good. The only thing that I did differently was to add a little cracked black pepper.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 26, 2009

This is a great use for butternut - I've made them twice so far and the first time they were fabulous, the second kinda eh but I think I did not bake them long enough. I was hungry!

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LACEY8685

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Reviewed: Oct. 25, 2009

I tossed them in olive oil, cayenne, salt and pepper and cooked it. Great!

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Sheena

Cooking Level: Expert

Home Town: Calumet, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 12, 2009

tasty! the crispy ones were better because im not a big fan of squash so when i got the squishier ones there was more of a stronger squash taste but overall really good

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jordan

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Reviewed: Oct. 11, 2009

Great sweet potato sub! Added cinnamon, a light sprinkle of ginger, and a smidget of cayenne. Took another reviewer's advice and put them in while the oven preheated. Perfect compliment to my kale chips! Also works well with frozen cubes.

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Sagaxa

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Reviewed: Oct. 10, 2009

these were great! I only gave it 4 starts because they were on the mushy side; couldn't pick them up and eat them like regular fries. I will try the suggestion of microwaving them and draining the extra liquid next time. adults & kids loved them; it was a hit!

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katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Divide, Colorado, USA

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Reviewed: Oct. 6, 2009

Good stuff. Husband liked it too, and he is a picky vegetable eater. They came out on the soft side but definitely not mushy. I was short on time so after tossing in the ziplok with olive oil and salt, I microwaved them for 5 minutes first (the effect of blanching) while my oven was preheating, then drained the liquid and tossed them in a paper towel to remove excess moisture. Then spread on a spray-oiled sheet and backed at recommended temp for about 25 min.

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hike4diamonds

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

These are a great idea for kids and grown ups alike. I've been doing "faux fries" for awhile and have found that the best way to get that crispiness you are looking for is to first toss them in a small amount of evoo, cook them a little shorter time than called for, then broil them for the last 3-5 minutes. You'll have to experiment with the thickness you cut, the time you cook and your own oven temps, but a few times and you should find the right mix so that they come out soft on the inside and crispy out. I move alot, so I have to play with the mix with each new oven. Don't put too much oil on, it won't help! Also, don't crowd the pan or everything ends up getting steamed instead of "faux fried". Hope this helps!

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Fiona

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 2, 2009

I used acorn squash and sliced it thin. I sprinkled garlic salt on half and bacon salt (!!) on the other half. Came out crisp and delicious!! I found that half of a medium acorn squash sliced thinly covers a large baking sheet (single layer). I lined a baking sheet with a silicone mat and sprayed it with baking spray, laid out the squash slices and sprayed them with baking spray. Then I sprinkled garlic salt over them and flipped them over halfway through baking. YUM!

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