Bake-tastic Butternut Squash Fries

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These were just ok. Mine didn't get crispy and the thinner ones burned. I don't think they have as much taste as sweet potato fries. The amount of ketchup I used probably negated the fact that they are low carb.

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Loved these. Baked them at the temp suggested, and the smaller ones crisped up a bit more. I used a touch of smoked salt. Put the rest of the raw ones in a bag in the freezer. my new go to for potato/fry craving!

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The taste really surprised me, since butternut squash can be used to make pumpkin pie. This was very good,. Mine was not as crispy as I like, but I had a pan of fish below it, so it might have needed extra time and was my fault. However, this is a recipe to keep, anyway.

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I drove to a restaurant supply to get the crinkle cutter for $4.00. After reading the reviews, I followed recipe exactly with one variation. I cut my fries thin and thick to see the difference. I cooked them at 420 degrees for 20 minutes, flipped them and lowered the temp to 400 to keep from burning the thinner ones. I found that the thinner ones cooked and browned better, but neither crisped up very well. The flavor is sweet, similar to sweet potato fries. They are good, but a little sweet for ketchup for me. Considering the benefit of less carbs, I give them a thumbs up!

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We thought these fries were great. Had no problems with burning at the temp and time called for. We'll continue making them.

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I thought these fries were amazing. I made them one time and had absolutely no problem with the directions. They were crispy, flavorful and DELICIOUS. The hardest part was cutting up the squash! Sort of a pain, but WELL WORTH IT. These will be a regular once a week side in my house. YUM!

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the time on here is way to long for that high a temp. mine burned. a lower temp at that time would produce a fry. couldn't be eaten. sorry.

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Ok, I've now made about 6 batches and I think we're getting there. First, I really like the flavor of these, they aren't as sweet as yams or sweet potatoes, which I like, but they do have more flavor than regular white potato fries. The main problem is with getting them crisp.

In my first couple batches I played with the thickness of the cut and found that the thin ones burnt and the thicker ones just always stayed soggy... until they too, burnt... So I tried some other techniques and found this to be best:

Use a wire mesh rack over a cookie sheet... it's best for an even cook
Cut up the squash the day before, set the pieces on the rack, and let dry overnight.
Put the pieces in a bowl, toss with salt, and leave on paper towels to get any remaining moisture that the salt may pull out (usually in about 20 min.
Pat dry with another paper towel & bake on your rack!

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Fresh Butternut Squash, check.
Olive Oil Non-stick Spray, check.
Calibrated Oven, check.
Cookie Sheets, check.
Crinkle Cutter, check
Salt, and Pepper, check.
28 years of avid, and expert cooking experience behind me, check.
I cut the fries to 1/3 inch thickness, blotted for several minutes with paper towels, making sure to blot all sides of every fry, evenly coated with salt, had pre-heated oven, coated cookie sheets with non-stick spray. They taste alright, but not quite as good as sweet potato fries, and don't get "crisp" really at all. The edges were well browned and the closest thing to "crisp", but not really... I might make them again as a substitute for sweet potato fries, but kind of unlikely.

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Really good, hate squash but love these fries! Make sure you don't cut them very thick because they can get soggy. I sprinkle a little kosher salt and dried rosemary over these, dip them in ketchup! Super filling and delicious