Butternut Squash Fries

Bursting with sweetness and baked (not fried!) to crispy perfection! These butternut squash fries are deliciously addictive and easy to make. The perfect side dish for your next veggie burger night!

I rarely make fries, because they always disappear way too quick — typically before they even hit the dinner table. When it comes to making fries for this blog, they usually end up being gobbled down by myself and my hand model (husband) while I snap pictures of them.

I made three batches of these fries before I had the recipe perfected and was happy with the photos. Needless to say, we've eaten lots of butternut squash fries during the past few weeks!

Baked Fries

So that's why I pretty much only make baked fries, and generally make them out of veggies that are good for you. I feel a lot better knowing that my husband and I collectively downed a few pounds of squash and a little bit of oil than if we'd eaten four potatoes and a significant fraction of a cup of oil.

And baked fries are just as delicious (and apparently addictive) as fried fries. These fries are made with two tablespoons of olive oil, a coating of cornstarch (to add crispness), some salt, and of course, butternut squash.

High heat and cornstarch are the keys to getting super crispy baked fries — and that goes with all kinds of baked fries in my opinion, not just ones made from squash!

Choosing a Butternut Squash

I'll admit that one of the three test batches of these fries was less addictive than the other two, because the squash wasn't as good. A good butternut squash should be sweet and tender when roasted, with a vibrant orange color.

So how do we know which squash will give us that? Look for a squash that's slightly dark with smooth peel. Avoid pale squashes, and make sure the one you choose has minimal blemishes or dings in the flesh.

How to Make Butternut Squash Fries

Start by prepping your squash. The easiest way to go about this is to peel it first. Grab a vegetable peeler and got at it, peeling along the length of your squash.

Once all of the peel is off, cut off the stem with a large knife, the cut your squash in two between the long narrow portion at the top, and the fatter base.

Next, cut the squash into French fry-shaped pieces. You can really size and shape them as you wish, but keep in mind that smaller and thinner pieces will cook quicker than thicker and larger pieces. I generally am for pieces that are 3 to 4 inches long, and between ¼ and ½ inches thick.

Don't worry too much about them being perfectly uniform.

When you get to cutting the base of the squash, make sure to remove any seeds. You might end up with a few of these pieces having curved or crescent shapes.

Once you've cut your pieces, place them into a large mixing bowl with some olive oil, cornstarch and salt. Stir them up to distribute the ingredients. I recommend digging in with your hands to get a nice even coating of cornstarch and oil on each fry.

Arrange the fries on a parchment-lined baking sheet and bake them until they're crispy.

How to Make Spicy Dairy-Free Aioli

I can never eat fries without some dipping sauce, and while ketchup will do in a pinch, homemade dips are so much better. This spicy aioli goes perfectly with the sweet and salty flavors of these fries!

Cashews are my favorite ingredient for making dairy-free aioli. You'll need raw ones and you'll need to soak them in water to soften up a bit so that you can blend them.

Once your cashews have soaked, place them into a food processor bowl with a handful of other ingredients: non-dairy milk, some hot sauce, cumin, chives and salt. Blend everything until it's smooth and creamy.

Serve your fries with the aioli and dig in.

Tip: Not into aioli? As an alternative try any of these vegan dressings, ketchup, barbecue sauce, or even vegan gravy.

FAQ & Butternut Squash Fry Tips

• These fries are best served right away, as they won't stay crispy for long.
• Don't skip the parchment paper. Your fries will stick to the baking sheet without it! You could probably use a baking mat as well, but I haven't tested the recipe with one.
• Check the label on your parchment paper to make sure it's safe at high temperatures. If you need to turn the oven down slightly to stay within the heat tolerance of your paper, that's fine. Just keep in mind that the fries will take longer to bake, and I wouldn't recommend dropping the temperature below 400°F.
• Are these fries gluten-free? They sure are!
• Feel free to play around with your favorite seasonings. Southwestern spices (like taco seasoning), or curry powder would be delicious for savory fries, while pumpkin pie seasoning would make excellent sweet fries.

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