Recipe by CMOYA40
"These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better."
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1 (2 pound)
butternut squash, halved and seeded
salt to taste
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.
The flavor was great, however the end result was very unlike a fry. No crispness or crunch. I tossed in olive oil and salt, then baked for 35 minutes total. Still not crispy like I wanted them to be. Would be a great component in another dish but not a stand-alone side for me.
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.
I tossed mine in olive oil first and needed to bake them more like 45 minutes. Also, I just cut mine into round pieces. It is way easier to cut. I just slice all the way down the squash...time saver. I will make this again for sure.
I treated like we do zuchini or eggplant. salt them and put them on a papertowel and let the salt pull water from them...then oil, season and bake. HUGE difference and more like fries.
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!
Actually I would rate 3 1/2 - it had GREAT flavor however I sliced thin like it some recommended for the same amount of time. It was browning nicely but was mushy 30+ min was up. To start I tossed in olive oil and flavored it like others recom. w/ cin, nutmeg and I added garlic salt...anyway since I didn't have "fries" I tossed it all in a dish and family ate it anyway - they loved the flavor. So I would have given it a 4 or 5 had it not been so mushy! :(
Toss the squash in a little olive oil first, they will be a lot tastier and not stick to the pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 102
** Calories from Fat: 2
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