Squash French Fries Recipes

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:

• 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:

• 1. Peel and de-seed the squash.
• 2. Chef's Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
• 3. Slice it in half, and then cut up French-fry shapes.
• 4. Chef's Note: The trick to crispy squash fries is the water content of the squash... you want as little as possible. One way to achieve this is to place the squash fries on paper towels, and then sprinkle with common table salt... Wait about 15 minutes, and then blot up all the extra moisture.
• 5. After drying off the fries, lightly brush them with the olive oil.
• 6. Place the fries on a cooling rack, fitted inside a rimmed baking sheet, and sprinkle on the kosher salt. Chef's Note: If you're using the table salt to dry out the fries, then go easy with the kosher salt in the next step.
• 7. Chef's Note: If you first spray the cooling rack with a non-stick spray, it will help in their removal, after you bake them.
• 8. Place a rack in the middle position, and then pre-heat oven to 425f (220c).
• 9. Bake for 40 minutes or so. Fries are done when they are starting to brown on the edges and get nice and crispy.
• 10. Chef's Note: You really need to watch these during the cooking process... It's all in the timing. Too long, and they come out dried and tasteless, too soon, and they are still raw in the center. The process does have a lot to do with your oven, and proper calibration. I might suggest that you try a few at a time; changing the baking time, until you achieve the desired results.
• 11. Chef's Note: Since you are using a cooling rack, it lifts the squash fries off the baking sheet, allowing them to breathe. If you don't use the cooling rack, and place them directly on the baking sheet, first line the sheet with parchment paper, and second, you will need to flip them over, halfway through the baking process.
• 12. Serve with ketchup, or whatever you like... I like serving them with a Chipotle Aïoli that I'll post in a bit.

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:

• 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.