Butternut Squash Fries
These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.
These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.
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.Read More
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.Read More
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.
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!
Toss the squash in a little olive oil first, they will be a lot tastier and not stick to the pan.
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!
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! :(
I used butter spray first then seasoned with Mrs. Dash as I cook salt free. Yum. Even the kids liked them.
They were great! I also tossed them in olive oil first. And I seasoned with cinnamon, nutmeg, and ginger.
This was really good I've made it twice now for myself and will probably make it again. I tosed them in ovile oil and seasond them with pumpkim pie spice and salt they were yummy a little sweet and salty. When I slice up the squash I try to keep my fries thin I think it makes them better.
I really enjoyed these. My husband thought they were okay and my 5 year old didn't like them. I like a previous reviewer added cinammon, nutmeg and ginger and tossed them with a little olive oil and salt and pepper. I will definitely make these again.
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!
5 stars with the addition of salt, olive oil, garlic powder, cayenne, cinnamon, and cloves. Spicy/salty/sweet/savory and they do get crunchy, but you have to be patient.
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.
First, read all reviews! I coated my slices in a mixture of olive oil, garlic salt and parsley to taste. Cooked at recommended temp for 15 minutes on the second to highest rack (pan was coated with foil). The fries were cooked, but not crispy. I turned my broiler on low for another 15 minutes, thus avoiding the need to turn them over as the tin foil crisped the underside. HUGE winner with me and my 4 year old twins ate them up without question or ketchup!
Excellent flavor; found that for a more crispy squash fry... you want to bake longer, around 40-45 minutes. Make sure not to drench the fries in olive oil since squash is very absorbent; they will turn out soggy. Make sure to SALT and pepper them, the nutmeg and cinnamon turned up the flavor a bit, too. So easy and so good!
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.
I didn't use olive oil, I used a fat free olive oil spray just so they wouldn't stick to pan but I think these are great all by themselves so the extra flavor from the olive oil masks the natural flavor. I think it tends to be a little on the mushy side and not be as crunchy when tossed in olive oil. But that's just me! These are amazing even without salt!!
They were really good. I used a suggestion from a few other users and coated them with olive oil by shaking them in a large ziploc bag. Then I put the on a cookie sheet and sprinkled them with salt, cinnamon, nutmeg, and ginger. Very good. I made them with another recipe on this website, "Juicy Pork Chops." The chops called for broiling. The two recipes were great together. I baked the fries first, then changed the setting to broil and did the chops. It got me to thinking that the next time I make these squash fries, I may just broil them. They may crisp on the outside better that way. And it'll save a little time if I make them with the pork chops again. I can broil them together.
Mine did not get crispy, but they were delicious and a much healther way to prepare than the standard brown sugar and butter bake.
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!
These came out really yummy with a little cinnamon and nutmeg (I'll try a little ginger instead next time to change it up) and they're a great way to get your baby started on healthy finger foods!!
These are really good. They came out pretty crisp, not crispy just crisp on the outside and soft on the inside, not mushy at all! Make sure they are not too thin or too thick, they do shrink a bit. Cut them kind of like steak fries then you'll get mcdonald sized fries when they're done. Coat them very lightly in olive oil then season them. I baked them 20 minutes on one side then flipped them, after about 10 minutes on the other side I checked them and took out the smaller ones (they were starting to brown) then left the others in for about 5 more min. Perfect! My 19 month old is actually eating squash! Another important step is DO NOT over crowd the pan, leave space between the fries.
These tasted delicious! I also tossed them in a little olive oil and used a little salt on half of them and some Lawry's french fry seasoning on the other half (fry seasoning is strong, so don't go too crazy). The only downside I found was they they are definitely not your typical fry and are a tad mushy in texture. I think I cut mine a bit too thin because when I went to flip them they kind of just squished together. Next time I'll try thicker cuts and slightly longer in the oven. Definitely worth the time...yummy and healthy side to your dinner.
I liked this recipe... they tasted great... BUT i cut mine too thin and they got sorta shriveled. I'd try it again but I'd be sure to cut them much thicker. They really lose a lot of mass when they cook.
Didn't seem much like french fries...but it was an nice way to cook the squash...it was more like roasted squash then french fries.
Loved this recipe. I did sprinkle with olive oil, salt, pepper, nutmeg, cinnamon, ginger and curry powder. My kids and my husband loved them! They didn't get crispy but still were delicious.
I sliced them about the size of standard French fries, lightly coated with olive oil, some cinnamon and pepper. Baked 30 minutes, turning once. Salted when done cooking. The only thing holding me back from eating all of it myself is the amount. VERY filling, delicious and satisfying.
Was nervous but these were great! Sliced fairly thick and turned out tender and tasty.
These sound yummy! After reading several reviews of them being mushy. I'm going to try baking them on the broil pan, that way they wont be sitting in the water.
Delicious! Try to slice them uniformly, and a little thicker, or else they will burn.
Good stuff. Husband liked it too, and he is a picky vegetable eater. They came out on the soft side but definitely not mushy. I was short on time so after tossing in the ziplok with olive oil and salt, I microwaved them for 5 minutes first (the effect of blanching) while my oven was preheating, then drained the liquid and tossed them in a paper towel to remove excess moisture. Then spread on a spray-oiled sheet and backed at recommended temp for about 25 min.
Tried the recipe just as it is offered and it was very good. My first thoughts were to alter it exactly like the others did with olive oil but I resisted. JUST USE THE RECIPE LIKE ITS OFFERED....the oil makes them mushy and extracts the moisture.
These are excellent. I do however agree with a previous reviewer.. must toss these in some good olive oil first. on my second attempt at making them i fried them briefly with some olive oil and then put them into our counter-top oven for 20 minutes at 450 on bake, followed by another 10 minutes on broil just to crisp the outsides more. turned out amazing!
Loved these fries.. added a little seasoning and they were great. Need to cook them longer though.. 20 minutes wasn't long enough.
These are very good. Make sure you slice them very thin to get a nice crunch. Very good with burgers or just as a side dish.
These were very tasty, but they never got crispy like french fries. After an hour, we ate them as they were, and they were still yummy, but I was expecting a more french fry texture. It was also a LOT OF WORK to peel and cut the squash this way.
I really liked these. I peeled the squash easily with a potato peeler and then sliced it into sticks. I placed them on a baking stone, sprayed them with Pam, and salted them. I cooked them 20 minutes and then turned them over and cooked another 10. Not crispy (but I wasn't expecting crispy since they aren't fried), but delicious!
simple and yummy!
I made this recipe and it was a hit. The only thing I did different was at the end of baking, I broiled them to add an extra crisp. Thank you for sharing.
Delicious taste, however getting them crispy was not possible. I liked them soft with a little butter and salt.
These were delicious! I also tossed them in olive oil with cinnamon, then made a maple syrup, butter and lemon juice "gravy" for them :)
Maybe I cut them too thick, but they were still pretty mushy. I couldn't remember if I was supposed to flip them halfway thru cooking-but it made a mess when I did. Stuck to the pan too.
I loved them! So good & had a sweet & salty combo. The only thing is they didnt get crispy.... they were more like a sauteed mess.. but still yummy!!
I read a lot about how some people's fries turned out mushy. I got mine to be perfectly crispy using the following: I cut the squash into strips a night before. I placed them on a few paper towels and salted them to suck out the moisture. I put the baking sheet in the oven while it was preheating. Using a hot pan can help the fries crisp. I sprayed the strips with cooking spray, not olive oil. I baked for 5-10 min at 425 and then broiled at 500 for ~20 minutes, occasionally flipping. Hope this can help someone else!
These taste better to me than sweet potato fries. I bought a 1/2 squash already peeled and seeded, which makes this much quicker. Once cut up, I spread them on a baking sheet and added garlic powder, cumin and crushed red pepper. I baked at 425 for 40 minutes, flipping once. I overcooked them or possibly cut too thin. These are going to be my new go to when I want french fries!
Delicious! Cut them on the thicker side so that they don't burn or get too wilted!
Delicious. Used a touch of olive oil to keep everything from sticking. They were crispy on the outside, and soft on the inside, similar to a steak fry. Dipped in a butter/brown sugar/vanilla sauce.
I used acorn squash and sliced it thin. I sprinkled garlic salt on half and bacon salt (!!) on the other half. Came out crisp and delicious!! I found that half of a medium acorn squash sliced thinly covers a large baking sheet (single layer). I lined a baking sheet with a silicone mat and sprayed it with baking spray, laid out the squash slices and sprayed them with baking spray. Then I sprinkled garlic salt over them and flipped them over halfway through baking. YUM!
Like others, I coat the squash very lightly with oil before cooking. My husband, who would have said he didn't like squash, loves these. They've become a staple.
Tasted good but couldn't get them crispy enough.
This is a nice alternative to the usual soup I make. The fries were not soggy, but not crispy like regular fries. I think maybe next time I won't toss in oil and see how it works. This is a nice kid-friendly recipe that tastes great and is super easy to make.
Great sweet potato sub! Added cinnamon, a light sprinkle of ginger, and a smidget of cayenne. Took another reviewer's advice and put them in while the oven preheated. Perfect compliment to my kale chips! Also works well with frozen cubes.
Surprisingly tasty (when seasoned with olive oil, cinnamon, a pinch of nutmeg, and garlic salt), but very mushy. I even put the baking sheet in the oven while it was preheating.
This recipe did not work at all. The fries were soggy. I tried them on the pan (on foil sprayed with olive oil spray) and they were almost raw at 20 minutes and cooked through at 30 but soggy. I tried them on a rack on a sheet pan and they were soggy. I'm trying to fry the last batch on the stovetop now, but that sort of defeats the purpose of baking them. Still...butternut squash in just about any form is pretty tasty...they did not go to waste!
easy to make. Healthy snack option. I would make again. Thanks for sharing
these were great! I only gave it 4 starts because they were on the mushy side; couldn't pick them up and eat them like regular fries. I will try the suggestion of microwaving them and draining the extra liquid next time. adults & kids loved them; it was a hit!
I used coconut oil as opposed to olive oil... sea salt, cinnamon & Pepper.... 25 minutes and they were perfect!
My boyfriend and I loved these squash fries. I coated them lightly with olive oil and used a combination of Mrs. Dash original with a smidgin of Chicago Steak seasoning for flavor. I cooked them on parchment instead of a cookie sheet in my convection oven and they were divinely delicious without turning them over. What a great way to use our bumper crop of butternut squash! More, please!
very good did broil at the end
Excellent. At 20 minutes, these were cooked but very soft; at 45 minutes they were as crisp as oven-baked sweet potato fries. We added some pumpkin pie spice and kosher salt, and olive-oiled them as reported by others.
These were TERRIFIC as written...I tried adding spices other reviewers added, and they were also tasty that way...but they are truly good without olive oil, and with salt only...I used a potato peeler to remove the outer skin before slicing into fries...worked great! Thanks for this healthy way to enjoy fries!
This did not turn out well. After reading all the reviews I thought they would take a long time to cook but after 15 minutes I smelled them burning and they were! I heated the pan first as some suggested but they were still soggie (the ones that weren't burnt). Won't try these again
If you want them crunchier, cut them thinner. I added cinnamon, nutmeg, and brown sugar as other comments suggested, but I found them to be too sweet. I even made a batch without the brown sugar, but they were still too sweet. I probably wont make these again.
Love them!! If you like sweet potato fries, these are a great substitute. I cut them thinner with a crinkle cutter and spray with cooking oil. We use garlic salt after they are done cooking. They are not crispy but I find if you cut them thinner they aren't as mushy. FYI - if you are on Weight Watchers, these are no points if you use the cooking spray!!!
I love these...tons of fries and minimal calories. Variations I've tried: Olive oil and Cajun seasoning. Olive oil and Garlic salt, Cinnamon and Sugar...Yumm!
i peeled and cut the squash like french fries and fried them on the stove in oil. tasted exactly like french fries! absolutely delicious!
This is "oh-my-goodness" good!
My whole family loved these, even my picky toddler ate some! I wasn't sure if just salt would do the trick, but it did- these are delicious, my only complaint is that I didn't make more! :)
Great flavor! I didn't give 5 stars b/c it takes forever to prepare the squash and then all the flipping while baking- high maintenance cooking. They seem to take longer than the stated 20 minutes and some pieces start to burn before other are even close to being done. I did 2 batches- one with salt, cinnamon, a little nutmeg and pumpkin pie spice- the other batch I used cajun seasoning. Both were wonderful! I put them in a ziploc with a little olive and the seasoning. I wouldn't expect crispy fries but they are delicious!
Excellent. The whole family loved them. I added olive oil and salt as suggested.
I took others advice and used pumpkin pie spice and a bit of brown sugar on top. I did find they were abit better when cooked for a longer period. If you use EVOO, be sure to use a smal amount (the squash stays very moist). Thakns for sharing :)
Wow on the deliciousness factor! I followed others' advice to toss in a 1 gallon bag with olive oil & kosher salt, but added allspice instead of ginger/cinnamon/etc. b/c those are allergens for us, and allspice is a great substitute. Mine went about 25 minutes total & turned out VERY mushy, so that removing them from the sheet meant I was practically turning them into mashed squash instead of fries. I'll have to work on lowering the amount of oil next time to avoid soaking them to this level of mush--but still YUM!! Just eat 'em with a fork...
this is SO good! I used my food processor and sliced the butternut squash thin like chips. It was so delicious it didn't even need oil or salt. I am definitely making this again!
The timing seemed to be way off. I cooked these for 55 minutes, and they still never got crispy, more like chewy.
These are great, be sure not to cut too thick or they are soggy.
lovley taste only difference i used black pepper
These were pretty good but do not use to much oil otherwise they will be soggy.
Very yummy. I shook them in a bag with olive oil like other reviewers suggested. I did put too much salt on them. I had a hard time getting them crispy, after they baked for almost an hour I gave up and turned the broiler on for a few minutes. We had them for breakfast. I'll try them again!
YUM! Cinnamon+nutmeg and another batch of garlic powder+salt in the oven now
mushy. had to cook for about 40 minutes.
These are so yummy....Microwave the squash for 3 minutes after piercing the skin.
This was truly yummy. I sprinkled cinnamon, ginger, sea salt and nutmeg in a bowl, swirled in some olive oil and tossed my squash in - gave them a stir and slipped them onto a preheated jellyroll pan. They stayed in about 35 mins. but never got crunchy. What do the success stories have that I don't? Hmmm... Well, I don't have anymore fries - I ate them all up because they were delicious.
This was wonderful. I placed the squash in a zip lock bag with cumin, cinnamon, salt, and olive oil. I used pre-cut squash and chopped then very thinly. Even my one year old loved them. Definite keeper recipe..thanks!!
I've tried making butternut squash fries several times and this is the closest they've come to being actual fries. First I tossed them with olive oil and a generous amount of cinnamon. I did NOT salt them beforehand because I did not want to draw out any additional moisture. I salted them immediately after taking them out of the oven instead. I sliced them thinly and kept a close eye on them. As soon as they were nicely browned on one side, then flipped them and waited for them to brown on the other side as well. But be careful, there is a pretty short time between "nicely browned" and burned so don't wait too long. But don't flip prematurely either, because they will be soggy. All in all, some were burnt and some were soggy, but most were perfectly delicious.
These are great! I brushed them lightly with olive oil and after baking broiled them for about 8 minutes. My guys absolutely loved them.
I cooked sweet potato fries with them and told my toddlers they were orange fries. We gobbled them up.
I'm sorry, too mushy and not at all like fries.
I modified the method taking past reviews into account. Dried the cut squash on a towel with garlic salt and then roasted for 50 minutes. I pulled out the squash at the 1/2 way point to flip. They easily flipped and were noticeably steaming. Some cut thinner werer starting to wrinkle and the fatter slices were not. Did not roast to brown edges though; however, when I had one it was great! The texture was like that of a fat potatoe fry not super crisp like a cracker. I really enjoyed the taste which the salt helped to bring out. I could see these now being arranged into other dishes instead of just fries. Something like atop a pastry shell with butterscotch ganache or as part of a veggie casserole.
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.
Needed longer to cook and stayed soft, not crispy. Tasty but needed a little more seasoning?
This was a good basic recipe for fries. I salted before fries before hand on a paper towel to expell some of the water so fries would not be soggy. Let them rest about 10 min. Then I used some olive oil in the bottom of my baking dish and broiled them turning a few times for about 15-20 min and they were very good
really didn't like these at all. sorry to be such a downer.
I lightly sprayed the fries with my version of seasoned olive oil, lightly sprinkled with sea salt & then used my 16" cast iron dutch oven to bake them on a camp out. You will need to remove the lid & turn them mid point, but what a camp fire hit:-)) The Trail Chef
These were full of flavor and easy to make. Like others, mine came out mushy, not crisp. No matter, they were delicious!
I coated the fries in olive oil, salt, cinnamon and pepper and they turned out great! Make sure you cut them thick because they shrink up quite a bit. I used only the neck of the squash to make them all the same size and saved the curved part for my butternut soup.
I tossed them in a bit of olive oil and salt before baking. They were so good my kids didn't realize they weren't regular ole fries!