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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356 users found this review helpful

Reviewer:

busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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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265 users found this review helpful

Reviewer:

freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

Reviewed: Mar. 28, 2008

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.

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203 users found this review helpful

Reviewer:

Julie

Cooking Level: Expert

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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77 users found this review helpful

Reviewer:

MisBeccaLee

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Portage, Pennsylvania, USA

Reviewed: Oct. 8, 2010

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.

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68 users found this review helpful

Reviewer:

annie

Reviewed: May 4, 2008

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! :(

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62 users found this review helpful

Reviewer:

GECKO3

Cooking Level: Intermediate

Reviewed: Nov. 18, 2007

Toss the squash in a little olive oil first, they will be a lot tastier and not stick to the pan.

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58 users found this review helpful

Reviewer:

KeddyO

Reviewed: Nov. 18, 2007

I used butter spray first then seasoned with Mrs. Dash as I cook salt free. Yum. Even the kids liked them.

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41 users found this review helpful

Reviewer:

tarawood94

Home Town: Avon, Indiana, USA

Reviewed: Dec. 1, 2007

They were great! I also tossed them in olive oil first. And I seasoned with cinnamon, nutmeg, and ginger.

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38 users found this review helpful

Reviewer:

Meredith White

Cooking Level: Intermediate

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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35 users found this review helpful