Reviewed: May 23, 2010

I used the suggestions of some of the other reviewers. I cut into fairly small slices (smaller than in the picture), set out for 5 min., seasoned with salt and pepper, and pressed with paper towel. I brushed some olive oil on before baking on broiler. Halfway through the 30 min. time I turned the pieces and brushed olive oil on that side. Very tasty!

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2 users found this review helpful

Reviewer:

marie_ambrosia

Reviewed: May 10, 2010

These were full of flavor and easy to make. Like others, mine came out mushy, not crisp. No matter, they were delicious!

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2 users found this review helpful

Reviewer:

mbl

Cooking Level: Intermediate

Reviewed: May 6, 2010

these are yummy! i have gotten our family hooked on these (even an extremely picky 5 yr old who wont touch veggies!!). To make them less soggy: cut the squash, salt it, then let it sit for like 5 mins, then pat dry with a paper towel. Salt/season again then cook on broiler pan. They must be cooked at least 40 mins!

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Reviewer:

Cooking Level: Expert

Reviewed: Apr. 19, 2010

flavor was very good. But that was all. Maybe I cut them to thin. They mushed all up. We just ate the mushed up "fries". Don't think I will make these again.

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1 user found this review helpful

Reviewer:

bekah

Cooking Level: Intermediate

Reviewed: Mar. 28, 2010

Very tasty. I made one half of the squash following the directions almsot exactly. I sprayed with cooking spray was the only alteration. The other half I coated in melted Brummel and Brown butter (yogart butter) and added a little cinnaman and netmeg. Both were great. I was able to use a veggie peeler to peel the squash which was a lot easier than using a knife, especially for someone who tends to cut themselves a lot :). Thank you for the wonderful recipe!

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5 users found this review helpful

Reviewer:

lauracox

Reviewed: Mar. 17, 2010

Very good! Even my doubtful 11 year old son enjoyed them.

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Reviewer:

CONNIEMM

Reviewed: Mar. 14, 2010

I used some olive oil, salt, roasted garlic and tossed. I used a broiler pan so the liquid would fall through the holes. They were tender in about 30 minutes, but I couldn't seem to get them crispy. They still taste good.

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Reviewer:

ColoradoSnoflake

Cooking Level: Intermediate

Living In: Loveland, Colorado, USA

Reviewed: Mar. 9, 2010

Very good, I do the same with sweet potatoes too and they turn out delicious. I do bake them a little longer to make them crispier.

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Prescott Valley, Arizona, USA

Reviewed: Feb. 20, 2010

mushy. had to cook for about 40 minutes.

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Reviewer:

peggytate

Home Town: Atlanta, Georgia, USA

Reviewed: Feb. 20, 2010

I loved these but did them up old school but deep frying them in Canola oil and then when they came out crispy, I sprinkled them with salt, cayenne pepper, garlic powder and curry powder. They were and awesome side dish to the grilled chicken sandwiches I made that night! I realize they were a bit more fattening deep fried but not as much as standard french fries.

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1 user found this review helpful