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!
- 1 medium (about 2 pound or 0.75 kg) butternut squash, peeled, seeded, and cut into matchsticks (about 3 to 4 inches long and ¼ to ½ inch thick)
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- ½ teaspoon salt, plus more to taste
- ½ cup raw cashews, soaked in water 4-8 hours and drained
- 2 tablespoons unflavored and unsweetened non-dairy milk, plus more as needed
- 2 tablespoons chopped fresh chives
- 1 tablespoon hot sauce, or to taste (I used Cholula)
- ½ teaspoon ground cumin
- ½ teaspoon salt, or more to taste
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Preheat the oven to 450°F and line a large (or 2 medium-sized) baking sheet with parchment paper.
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Place the squash into a large mixing bowl. Add the oil, cornstarch, and salt, then use your hands to mix the ingredients thoroughly, ensuring the squash pieces are evenly coated with oil and cornstarch.
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Arrange the fries in an even layer on the baking sheet.
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Place the baking sheet into the oven and bake for about 25 to 30 minutes, until the fries are browned and crispy, carefully flipping halfway through.
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While the fries bake, make the aioli. Place all ingredients into the bowl of a food processor and blend until smooth. Thin with additional milk if needed. Taste-test and adjust any seasonings to your liking.
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Optionally season the fries with some extra salt to taste when they come out of the oven.
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Serve the fries immediately with the aioli on the side.
If you're using a large blending device, consider doubling the batch-size for the aioli to ensure that there's enough volume of ingredients for adequate blending. The leftovers can be stored in a sealed container in the fridge for about 5 days, or in the freezer for 3 months.