Butternut Squash Fries

These were ok, but if I were to make them again I'd definitely add seasonings, oil and change the cook time. I found it odd that there was no fat, but I followed the recipe any way. After 20 minutes, they just looked soggy and undercooked with zero browning. I sprayed them with oil and put them back in for 5 mins. Still not done, but better. Another 5 minutes, then another 5, for a total of 35 minutes. Finally, some browning around the edges as promised, but not crispy at all like a fry. The oil is essential, as well as a longer cook time. I also recommend using parchment paper, as these will stick terribly to a sheet pan. Sweet potato fries are better.

Seasoned with salt pepper and onion powder. Absolutely delicious!

I really liked these. I peeled the squash easily with a potato peeler and then sliced it into sticks. I placed them on a baking stone, sprayed them with Pam, and salted them. I cooked them 20 minutes and then turned them over and cooked another 10. Not crispy (but I wasn't expecting crispy since they aren't fried), but delicious!

These are really good. They came out pretty crisp, not crispy just crisp on the outside and soft on the inside, not mushy at all! Make sure they are not too thin or too thick, they do shrink a bit. Cut them kind of like steak fries then you'll get mcdonald sized fries when they're done. Coat them very lightly in olive oil then season them. I baked them 20 minutes on one side then flipped them, after about 10 minutes on the other side I checked them and took out the smaller ones (they were starting to brown) then left the others in for about 5 more min. Perfect! My 19 month old is actually eating squash! Another important step is DO NOT over crowd the pan, leave space between the fries.

Excellent flavor; found that for a more crispy squash fry... you want to bake longer, around 40-45 minutes. Make sure not to drench the fries in olive oil since squash is very absorbent; they will turn out soggy. Make sure to SALT and pepper them, the nutmeg and cinnamon turned up the flavor a bit, too. So easy and so good!