Butternut Squash Fries Recipes

Steps:

• Pre-heat oven to 425 degrees.
• Peel and de-seed your butternut squash. Slice squash in half.
• Cut it up into french fry shapes.
• Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt.
• Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.
• Fries are done when they are starting to brown on the edges and get crispy.
• Serve with ketchup or syrup if desired.

Steps:

• Preheat the oven to 425 degrees F.
• Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
• Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
• Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
• Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
• Serve with ketchup for dipping, if using. Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Put the squash in a large mixing bowl, drizzle with the olive oil and sprinkle with the salt and chili powder. Toss the squash until evenly coated, then transfer to the lined baking sheet and spread into an even layer. Bake until brown along the edges, 12 to 15 minutes. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Steps:

• Preheat oven to 400º F (200º C).
• On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
• Cut the squash into ½-inch (12 mm) half moons, then cut into ¼-inch (6 mm) fries or wedges.
• In a bowl, toss the fries with oil, salt, and pepper, then transfer to a baking tray.
• Bake for 20-35 minutes, flipping halfway through.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
• Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
• Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

Steps:

• Combine egg and milk together in a pie plate or flat bowl.
• In a second flat bowl, combine flour, cornmeal, salt, pepper and garlic salt.
• Peel butternut squash.
• Cut a slice off the bottom of the squash and stand it securely on cutting board.
• With a sharp knife, slice peel off from top to bottom, continuing around the squash until tough peel is completely removed.
• Slice squash into 1/2 inch circles.
• dip squash slices first in the milk/egg mixture and then dredge in the flour mixture.
• Fry or saute in a frying pan or griddle in oil until golden brown on each side, about 2-3 minutes a side.