Ultimate Squash Fries: Crispy, Golden, Easy Favorite

Ingredients

• 3 cups (24 oz / 680g) butternut squash, medium-sized
• 1 tbsp. (0.5 oz / 15g) grapeseed oil (or a blend of grapeseed and extra virgin olive oil)
• 0.125 tsp. (0.02 oz / 0.7g) sea salt

Step-by-Step Directions

1. Preheat your oven to the broil setting and prepare three baking sheets with non-stick spray or parchment paper.
2. Peel the 3 cups (24 oz / 680g) of butternut squash, scoop out and discard the seeds, and carefully cut the remaining flesh into thin, uniform slices to ensure even cooking.
3. Place the cut squash slices into a large mixing bowl, pour in the 1 tbsp. (0.5 oz / 15g) grapeseed oil, and toss the pieces until they are thoroughly and evenly coated.
4. Sprinkle the 0.125 tsp. (0.02 oz / 0.7g) sea salt over the oiled squash and toss once more to distribute the seasoning perfectly.
5. Arrange the seasoned slices in a single, uncrowded layer onto the three prepared baking sheets.
6. Broil the trays in the preheated oven for about 10 minutes, watching them very closely to prevent burning, until the edges are golden brown and crispy.

Nutritional Information

Nutritional values are approximate per serving (based on 6 servings).

• Calories: 70 kcal
• Carbohydrates: 13g
• Protein: 1g
• Fat: 2.5g

Pro Tips for the Best Squash Fries

• Cut Uniformly: Take your time cutting the butternut squash into even matchsticks. If some fries are too thick and others are too thin, the thin ones will burn under the broiler before the thick ones cook through.
• Do Not Overcrowd the Pan: This is the golden rule for crispy Squash Fries. If you pack them too closely on the baking sheet, they will steam instead of roast. Use all three baking sheets as recommended to give them plenty of breathing room.
• Watch the Broiler Closely: Broilers are notoriously unpredictable and can go from perfectly golden to burnt in a matter of seconds. Keep a close eye on the fries during those 10 minutes, and rotate the pans if your oven has hot spots.
• Experiment with Seasonings: While simple sea salt is delicious, you can easily elevate your Squash Fries by tossing them with smoked paprika, garlic powder, or a pinch of cayenne pepper before baking.

Frequently Asked Questions (FAQ)

1. Why are my Squash Fries soggy instead of crispy? Squash has a naturally high water content. To prevent soggy fries, make sure you don't overcrowd the baking sheet, allowing the moisture to evaporate. Additionally, baking at a high heat or using the broiler ensures the exterior crisps up before the interior gets too mushy.
2. Can I make these Squash Fries in an air fryer? Absolutely! To make air fryer Squash Fries, preheat your air fryer to 400°F (200°C) and cook them in a single layer for 10-12 minutes, shaking the basket halfway through until they are crispy and tender.
3. Do I have to peel the butternut squash before making fries? Yes, for the best texture, it is highly recommended to peel the butternut squash. The skin is tough and stringy, which will ruin the delicate, crispy texture of your baked Squash Fries.
4. What are the best dipping sauces for Squash Fries? These sweet and savory fries pair beautifully with a variety of dips. Try them with a garlic herb aioli, a spicy sriracha mayo, or even a sugar-free ketchup to keep the meal low-carb and healthy.