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!

Place of Butternut Squash Fries on a Wooden Table

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

Plate of Butternut Squash Fries with Ketchup and Aioli, with Napkin and Chives in the Background

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 1/4 and 1/2 inches thick.

Collage Showing Steps for Cutting Butternut Squash Fries: Peel Squash, Cut in Half, then Cut Into Matchsticks

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.

Collage Showing Steps for Making Butternut Squash Fries: Place Cut Squash in a Bowl, Add Oil and Cornstarch, and Toss to Coat

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

Butternut Squash Fries on a Parchment Lined Baking Sheet

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.

Side By Side Images of Dairy-Free Aioli in a Food Processor Before and After Blending

Serve your fries with the aioli and dig in.

Hand Dipping a Butternut Squash Fry in a Bowl of Aioli

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.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Place of Butternut Squash Fries on a Wooden Table

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!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 277 kcal

Author Alissa Saenz

Ingredients

For the Fries

  • 1 medium (about 2 pound or 0.75 kg) butternut squash, peeled, seeded, and cut into matchsticks (about 3 to 4 inches long and 1/4 to 1/2 inch thick)
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt, plus more to taste

For the Spicy Aioli

  • 1/2 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)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or more to taste

Instructions

  1. Preheat the oven to 450°F and line a large (or 2 medium-sized) baking sheet with parchment paper.

  2. 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.

  3. Arrange the fries in an even layer on the baking sheet.

  4. 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.

  5. 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.

  6. Optionally season the fries with some extra salt to taste when they come out of the oven.

  7. Serve the fries immediately with the aioli on the side.

Recipe Notes

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.

Nutrition Facts

Butternut Squash Fries

Amount Per Serving

Calories 277 Calories from Fat 137

% Daily Value*

Fat 15.2g23%

Saturated Fat 2.6g13%

Sodium 594mg25%

Potassium 904mg26%

Carbohydrates 36g12%

Fiber 5.2g21%

Sugar 5.9g7%

Protein 5g10%

Calcium 9mg1%

Iron 16mg89%

* Percent Daily Values are based on a 2000 calorie diet.

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https://www.connoisseurusveg.com/butternut-squash-fries/

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