These baked butternut squash fries are a healthy side dish for fish, burgers, or grilled chicken—and they’re super easy to make. And while our love for sweet potatoes (and russets, Yukon Golds, and every other tater option) has no bounds, the nutritional benefits of butternut squash are many.
The resulting fries taste like a deliciously crisp cross between sweet potato and zucchini fries. But these can get a little soggy if you’re not careful. Get the most crispy butternut squash fries with these tips:
- Remove all excess moisture from the butternut squash fries before coating them with cornstarch.
- Cut the fries as evenly and thinly as possible to help them brown and cook through evenly.
- Avoid overcrowding your pan with the cut fries.
Eat these alone or with ketchup, garlic aioli, or whatever dip you’d like.
These fries are best served straight out of the oven so they don’t lose their crispiness. You can prep the butternut squash a few hours before you need to bake them—just keep them covered in the fridge.
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