Reviewed: Oct. 11, 2008

Followed other reviewers' suggestions & used a combo of salt, pepper, garlic powder, cinnamon, ginger, & allspice after tossing the fries in EVOO prior to baking. I used the convection function on my oven, and it still took the full cook time to get the fries crisp. Even then, some were a bit mushy, but I gave those to my 9 month old. I think we're all addicted (even the baby)!

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Korrine

	Cooking Level: Expert Home Town: Lakeville, Indiana, USA Living In: Williamstown, New York, USA
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Reviewed: Oct. 5, 2008

I had no problem getting them crispy. They weren't AS crispy as french fries but they were not mushy. I made them with some sweet sauce of honey, butter, sugar, cinnamon, etc. found on another website. My only problem was peeling the butternut squash! I struggled with it for a while.

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AKURLAN


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Reviewed: Oct. 2, 2008

I could cry these are so good. My first experience with butternut squash and im hooked. I had no idea it would be so sweet and rich tasting. Thanks for the non-intimidating recipe!

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MisBeccaLee

	Cooking Level: Intermediate Home Town: Slidell, Louisiana, USA Living In: Portage, Pennsylvania, USA
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Reviewed: Oct. 1, 2008

I tossed these with a bit of olive oil and salt. Do microwave first for 3-5 minutes to make it easier to peel the squash.

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tracylynn


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Reviewed: Sep. 22, 2008

These are so yummy....Microwave the squash for 3 minutes after piercing the skin.

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palang

	Cooking Level: Expert Living In: Bourbonnais, Illinois, USA
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Reviewed: Sep. 21, 2008

I shook these in a gallon zip-loc bag with olive oil and kosher salt. I spread them evenly on baking sheets and flipped often. Occasionally the excess water from the squash would pool in the pans so I drained them once or twice during baking and I really think this helped cut down on the mushiness. They are softer than french fries, but mine were not really mushy. Delicious!! My kids liked these as well as the adults at my dinner tonight. I will make these again for sure.

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busymommy

	Cooking Level: Intermediate Living In: Columbus, Georgia, USA
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Reviewed: Sep. 13, 2008

These were very good - I used olive oil, salt and pepper. True, they came out a tad on the mushy side - so I broiled them for a little at the end. My husband loved - but said they were a bit bland, so put Tobasco on them. He recommended fried onions with them next time, so Ièll try that. Also , I was surprised at how little comes out of one massive butternut squash! good for a side dish for 4 people.

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Suzanne G.


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Reviewed: Sep. 12, 2008

Really yummy! Like other reviewers, I coated the slices in olive oil, sprinkled with salt, pepper, cinnamon, a tiny bit of nutmeg. I also put the cookie sheet into the oven while it was pre-heating to warm up the pan, this helps the fries to be crispy, instead of soggy.

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freedumryde

	Cooking Level: Intermediate Home Town: Amherst, Massachusetts, USA
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Reviewed: Sep. 9, 2008

Definitely toss with olive oil/other to prevent from sticking. I used salt and pepper and tossed halfway through. Really good. something different!

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Vickygloz

	Cooking Level: Intermediate Home Town: Flushing, New York, USA Living In: Danbury, Connecticut, USA
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Reviewed: Sep. 4, 2008

i also found these good with little olive oil, but found that they dont really ever get crispy. i jacked the temp way up to 500 and flipped a couple times with increased cook time around 40 min. this gave some slight crisp outsides. the insides were soft and tasty though. its a good use of a squash if you have no other.

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LAB601

	Cooking Level: Expert Living In: Atlanta, Georgia, USA
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Reviewed: Sep. 2, 2008

Cut circles like someone suggested. Mixed 1tblsp of coconut oil w/ cinn,cloves and sugar. Baked for 25 min. some got a little crispy, i think it would turn out crispy w/ less coconut oil and longer time. Delicious!! Great possibilities, tastes like pie.

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bizzie


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Reviewed: Aug. 14, 2008

I wanted a sweet treat for the kids so I tossed them in a plastic bag with pumpkin pie spice and some sugar. I sliced my fries very thin and after baking 20 minutes I broiled them for like 5 minutes They still didn't get crisp, but the kids ate them anyway.

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Meximama

	Cooking Level: Expert Home Town: Fallston, Maryland, USA Living In: Edgewood, Maryland, USA
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Reviewed: Aug. 12, 2008

Delicious taste, however getting them crispy was not possible. I liked them soft with a little butter and salt.

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CAJPRESTON


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Reviewed: Jul. 25, 2008

These were too soft and stuck to the pan even though I liberally greased it and tossed the sticks in a baggie with the seasonings and more oil. I cooked them longer than stated as well. They did have a great flavor to them but it just did not outweigh the softness of the fries.

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Donsgirl01

	Cooking Level: Expert Home Town: Worcester, Massachusetts, USA Living In: Ashby, Massachusetts, USA
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Reviewed: Jun. 27, 2008

This is an easy way to make an unhealthy favorite (French fries) easier on your waistline while incorporating a fun summer veggie onto your plate. To help them brown up, I sprayed them with butter flavor cooking spray and seasoned them with a low-salt grinding spice. Baked for an extra five minutes, and they were just fine! Definitely worth repeating.

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JENWHITT

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Midlothian, Virginia, USA
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Reviewed: May 15, 2008

Really, really tasty. I did what everyone did with the oil and cinn/cloves/salt & pepper. Don't use too much olive oil or they will be soggy and cut the squash thin to help keep them crisp. One squash wasn't enough! I ate it all myself!

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Sarah

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