These crispy baked butternut squash fries are a delicious way to enjoy butternut squash.These baked fries are easy to cook. The hardest part is just breaking down the squash if you don’t have a special cutter. Or you can also buy pre-cut spears as well.
Serving Size: 4
- 1 medium butternut squash skin and seeds removed and cut into 1/2 inch x 1/2 inch sticks
- 2-3 tbsp cornstarch
- 2-3 tbsp olive oil
- 2 tsp dried herbs of your choice I used thyme and rosemary
- finely chopped parsley thyme, rosemary for garnish
- salt to taste
Preheat oven to 425°F. Line two large baking sheets with parchment paper.
Pat dry your squash sticks with a paper towel. Add 1 lb of sticks to a large plastic or ziploc bag. Add 1 tbsp of cornstarch. Seal bag and shake several times until squash sticks are evenly coated in cornstarch.
Remove squash from bag and place into a large strainer or colander. Shake squash several times to remove any excess cornstarch so that the squash sticks are left with only a very thin coating of cornstarch.
Repeat with remaining squash, adding 1 tbsp of cornstarch for each 1 lb of squash sticks.
Place squash sticks into a large bowl. Drizzle with olive oil. Add 1 tbsp of olive oil for every 1 lb of squash. Sprinkle 2 tsp of dried herbs. Toss until squash is evenly coated with herbs and oil.
Place squash sticks in a single layer onto baking sheets, making sure not to overlap any.
Bake for about 20 minutes. Flip fries and bake for an additional 10-15 minutes or until edges darken and the surface of the squash fries crisp up.
- Remove from oven and allow fries to cool until they are cool enough to touch (about 15-20 minutes), which will further crisp them. Season with salt and garnish with fresh herbs. Serve with dipping sauce of your choice
Recipe and photo credit: kirbiecravings.com