Autumn is upon us and judging from the massive volume of squash that has come to market, it has been a good harvest for our much beloved butternut squash. I'm sure soups come to mind whenever you think of butternut squash, it seems to be everyone's favorite way to treat this squash. But in my avid pursuit to find a different and potentially more exciting recipe, I've retreated to a much more retro approach.
You've probably seen yam fries, and since butternut squash is so similar in texture and color, why not try turning them into fries too? So, I made a batch and bingo! A pile of healthy butternut squash french fries. This recipe requires at minimum three ingredients, but you can go crazy with as many spices as you fancy. Easy to make, tasty, and gosh darn it, cool in a hippie-chick does fast-food kind of way.
BUTTERNUT SQUASH OVEN FRIES
- 1 medium butternut squash
- 2 -3 tablespoons olive oil
- sea salt
- garlic powder (optional)
- or chipotle powder (optional)
- or ancho chile power (optional)
- or nutmeg (optional)
- or curry powder (optional)
- Cut off 1/4-inch from the top and bottom of the squash in an even slice. Peel the butternut squash. Stand the squash upright, cut the squash in half from top to bottom. Scoop out the seeds. Lay each half cut side down, before cutting the squash in half crosswise. Working with one piece at a time, slice the squash into 1/2-inch french fry strips.
- In a large bowl, toss together the butternut, olive oil until well coated. Sprinkle sea salt and additional spices, if desired. Toss again.
- Arrange on a lined baking sheet, so that the sticks are spread out evenly. Do not crowd the fries or they will not crisp. Bake at 425 F for 30-40 minutes.