Butternut Squash Fries
Ingredients
- 1 medium butternut squash, skin and seeds removed and cut into ½-inch width x ½-inch thick strips
- 2 – 3 tbsp. cornstarch
- 2 – 3 tbsp. olive oil
- 2 tsp. dried herbs of choice (i.e. thyme, rosemary, etc.)
- Salt, to taste
- Parsley, thyme or rosemary, finely chopped, for garnish
Instructions
- Pre-heat the oven to 425°F.
- Line two large baking sheets with parchment paper.
- Pat dry the squash sticks with a paper towel.
- Add 1-pound of sticks to a large plastic or ziploc bag.
- Add 1 tbsp. of cornstarch.
- Seal bag and shake several times until squash sticks are evenly coated in cornstarch.
- Remove squash from bag and place into a large strainer or colander.
- Shake squash several times to remove any excess cornstarch so that the squash sticks are left with only a very thin coating.
- Repeat with remaining squash; adding 1 tbsp. of cornstarch for each pound of squash sticks.
- Place squash sticks into a large bowl.
- Drizzle with olive oil; add 1 tbsp. of olive oil for every pound of squash.
- Sprinkle 2 tsp. of dried herbs; toss until squash is evenly coated with herbs and oil.
- Place squash sticks, in a single layer, onto baking sheets, making sure not to overlap.
- Place in the pre-heated oven and bake for about 20 minutes.
- Flip fries and bake for an additional 10 – 15 minutes or until edges darken and the surface of the squash fries crisp up.
- Remove from oven and allow fries to cool until they are cool enough to touch (about 15 – 20 minutes); resting will further crisp the fries.
- Season with salt and garnish with fresh herbs.
- Serve with dipping sauce of your choice.
Notes
For best results, keep the size of sticks uniform so that they cook evenly.
Also, watch fries carefully when baking so that they don’t burn; reduce or increase cooking time depending on the size of the fries.