| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 1 serving |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 1 serving |
Ingredients
- 1 butternut squash (large enough to yield 1 pound once peeled and sliced)
- 1/8 teaspoon coarse salt, plus more, optional
- Ketchup, as dip, optional
Instructions
- Preheat the oven to 425 degrees F.
- Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
- Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
- Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
- Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
- Serve with ketchup for dipping, if using. Enjoy!
Nutrition Facts
| Calories | 204 |
| Total Fat | 1 grams |
| Sodium | 258 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 4 grams |
| Sugar | 10 grams |
| Calories | 204 |
| Total Fat | 1 grams |
| Sodium | 258 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 4 grams |
| Sugar | 10 grams |
Reviews
Made these today with some black bean-veggie burgers. Very tasty!
Sprinkled the fries with garlic salt and paprika, as suggested by an earlier reviewer.
We’d love to give 4-1/2 stars!
Love these fries. Love, love, love. We can’t stop eating them. I spray them with zero calorie margarine spray before baking them. Also, instead of the coarse saltI sprinkled some paprika and garlic salt on them for a little added flavor. A friend of mine sprinkled cinnamon on them; she said that was good too.
This was a big hit at my Super Bowl party! Everyone loved them!
I love these fries and have made them several times. They are sweet and healthy and yummy. They get a little crispy if you cut them real thin (I don’t have a French fry cutter, so I just use a knife and cut them as I would baked potato fries). I dip them in ketchup and everything. Don’t expect them to taste like potato fries or you will be disappointed; I recommend looking at them as a healthy alternative. Tonight, I ate these alongside the HG Island Insanity Burger & I was so full when I was done – plus, it was fun to have a burger & fries without feeling awful afterward.
Love them made for best friend she could not stop eating them
These were just ok. Mine didn’t get crispy and the thinner ones burned. I don’t think they have as much taste as sweet potato fries. The amount of ketchup I used probably negated the fact that they are low carb.
Loved these. Baked them at the temp suggested, and the smaller ones crisped up a bit more. I used a touch of smoked salt. Put the rest of the raw ones in a bag in the freezer. my new go to for potato/fry craving!
The taste really surprised me, since butternut squash can be used to make pumpkin pie. This was very good,. Mine was not as crispy as I like, but I had a pan of fish below it, so it might have needed extra time and was my fault. However, this is a recipe to keep, anyway.
I drove to a restaurant supply to get the crinkle cutter for $4.00. After reading the reviews, I followed recipe exactly with one variation. I cut my fries thin and thick to see the difference. I cooked them at 420 degrees for 20 minutes, flipped them and lowered the temp to 400 to keep from burning the thinner ones. I found that the thinner ones cooked and browned better, but neither crisped up very well. The flavor is sweet, similar to sweet potato fries. They are good, but a little sweet for ketchup for me. Considering the benefit of less carbs, I give them a thumbs up!
We thought these fries were great. Had no problems with burning at the temp and time called for. We’ll continue making them.