Butternut Squash Fries Recipe

Butternut squash: A large, firm squash with a sweet and nutty flavor, perfect for making fries.

Olive oil: Used to coat the fries, helping them to crisp up in the oven.

Salt: Enhances the natural flavors of the butternut squash.

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

Paprika: Provides a smoky, slightly sweet flavor that complements the squash.

To achieve perfectly crispy butternut squash fries, make sure to cut the squash into uniform pieces. This ensures even cooking. Additionally, after tossing the fries in olive oil and spices, let them sit for a few minutes to allow the flavors to meld. For an extra crispy texture, you can also lightly dust the fries with cornstarch before baking.

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

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting at high temperatures.

• Salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with potentially more minerals and a slightly different texture.

• Black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the fries, enhancing the overall flavor while still providing the characteristic paprika taste.

• Allow the butternut squash fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled fries to an airtight container or a resealable plastic bag. If stacking, place parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. For best results, reheat in the oven to regain crispiness.
• For freezing, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the fries to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat, preheat your oven to 425°F (220°C). Spread the frozen fries on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. No need to thaw before reheating.
• For an extra crispy texture, consider using an air fryer. Preheat the air fryer to 400°F (200°C) and cook the frozen fries for 10-15 minutes, shaking the basket halfway through.

• Preheat your oven to 375°F (190°C). Spread the leftover butternut squash fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Place the fries in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick fix, use a microwave. Place the fries on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes, checking halfway through. Note: This method may not retain the crispiness as well as the oven or air fryer.

• Reheat on the stovetop by placing a non-stick skillet over medium heat. Add a small amount of olive oil and toss the fries in the skillet for 5-7 minutes, stirring occasionally until they are warmed through and slightly crispy.

• Oven: Used to bake the butternut squash fries at the required temperature of 425°F (220°C).

• Baking sheet: Provides a flat surface to spread out the butternut squash fries in a single layer for even cooking.

• Parchment paper: Prevents the fries from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to toss the butternut squash fries with olive oil, salt, black pepper, and paprika to ensure they are evenly coated.

• Knife: Essential for peeling and cutting the butternut squash into fry shapes.

• Cutting board: Provides a stable surface for safely peeling and cutting the butternut squash.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, and paprika accurately.

• Spatula: Handy for flipping the fries halfway through the baking process to ensure they cook evenly.

• Cooling rack: Allows the fries to cool slightly after baking, ensuring they remain crispy.

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 with olive oil and spices.

Line the baking sheet: Use parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and bake in batches to have extra fries for later.

Preheat the oven: Make sure the oven is fully preheated to 425°F (220°C) before baking for optimal crispiness.