Baked Butternut Squash Fries
User Reviews
5
Baked Butternut Squash Fries
Description
The recipe uses the long neck part of peeled butternut squash, cut into sticks. Coating the fries with cornstarch helps absorb moisture and contributes to a crispier crust once baked at 425°F. Tossing them with olive oil and seasoning including garlic powder, paprika, thyme, salt, and pepper imparts a balanced savory flavor. Baking on parchment-lined sheets with space between fries prevents steaming and encourages crisping.
The finished fries have a tender interior from the squash contrasted by a lightly crisp and seasoned exterior, achieved by flipping the fries halfway through baking. The accompaniment of herbed mayonnaise adds a creamy, tangy contrast to the natural sweetness and spice of the fries.
These fries work well as a vegetable side or a snack, offering a novel way to enjoy squash with a texture reminiscent of traditional fries but with lower starch content and a fresh flavor from the herbs and spices.
Leftover fries can be stored refrigerated in an airtight container and reheated in an oven or toaster to restore crispness. Cornstarch may be swapped for flour if needed, and herbs can be varied to taste, but maintaining the coating and baking method helps retain the texture contrast.
Ingredients
- 1 butternut squash peeled and cut into sticks (use only long neck part, medium
- 3 tablespoons cornstarch
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon thyme dried
- salt
- black pepper
- mayonnaise with herbs for dipping
Instructions
- Preheat oven to 425°F degrees and line two large baking sheets with parchment paper
- Place the butternut squash sticks into a large bowl and pat them dry with a paper towel. Add the corn starch on top and use your hands to coat the butternut squash completely. Transfer the butternut squash to a colander and shake to remove excess cornstarch.
- Return the butternut squash fries to the bowl, add olive oil, garlic powder, paprika and thyme. Toss to combine evenly.
- Transfer the fries in a single layer to the prepared baking sheets, making sure not to overcrowd the pan.
- Bake for 30-35 minutes, flipping halfway through, until tender and crisp. Allow 5-10 minutes to cool. Then serve warm with your favorite dipping sauce.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven at 350°F for 5 minutes or in a toaster to regain crispness.
- For best results, use cornstarch as the coating, but flour can be substituted if needed.
- Feel free to adjust or swap the herbs in the seasoning according to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 204kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 669mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 20054IU | 401% |
| Vitamin C | 39mg | 43% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
