Butternut Squash Fries Recipe

Butternut squash: A large, firm squash that will be peeled and cut into fries.

Olive oil: Used to coat the fries and help them crisp up in the oven.

Salt: Enhances the flavor of the fries.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a subtle garlic flavor without overpowering the dish.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the fries.

To achieve maximum crispiness for your butternut squash fries, make sure to spread them out in a single layer on the baking sheet. Overcrowding the fries will cause them to steam rather than bake, resulting in a less crispy texture. Additionally, pat the butternut squash dry with a paper towel before tossing with olive oil and spices to remove any excess moisture.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them an excellent alternative for fries.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the fries.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth and can be used in the same quantity.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, making it a good alternative for a spicier flavor.

• To store your butternut squash fries, allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container. They can be kept in the refrigerator for up to 3-4 days.

• For longer storage, freezing is an excellent option. First, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the fries are frozen solid. This step prevents the fries from sticking together.

• Once the fries are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date. These butternut squash fries can be stored in the freezer for up to 2-3 months.

• When you're ready to enjoy your frozen fries, preheat your oven to 425°F (220°C). Spread the frozen fries in a single layer on a baking sheet lined with parchment paper. There's no need to thaw them beforehand. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

• If you prefer to reheat refrigerated fries, preheat your oven to 400°F (200°C). Spread the fries on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy.

• For an extra burst of flavor, consider sprinkling some additional garlic powder, paprika, or even a touch of parmesan cheese before reheating. This will enhance the taste and give your fries a fresh, delicious twist.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover butternut squash fries on a baking sheet in a single layer. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and regain some of their crispiness.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the butternut squash fries in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the butternut squash fries in a single layer. Cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the butternut squash fries on a microwave-safe plate in a single layer. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain their crispiness as well as other methods.

• Peeler: To remove the skin from the butternut squash.

• Knife: For cutting the butternut squash into fry shapes.

• Cutting board: A surface to safely cut the butternut squash.

• Mixing bowl: To toss the butternut squash fries with olive oil and seasonings.

• Measuring spoons: To measure out the olive oil, salt, pepper, garlic powder, and paprika.

• Baking sheet: To spread the fries in a single layer for baking.

• Parchment paper: To line the baking sheet and prevent the fries from sticking.

• Oven: To bake the butternut squash fries until they are golden brown and crispy.

• Spatula: To flip the fries halfway through the baking process.

• Cooling rack: To let the fries cool slightly before serving.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cutting.

Use a large bowl: Toss the fries in a large bowl to ensure even coating quickly.

Line the baking sheet: Use parchment paper to make cleanup faster and prevent sticking.

Batch cooking: Double the recipe and freeze half for a quick reheat later.

Preheat the oven: Start preheating the oven before you begin prepping to save waiting time.