Winter squash is in peak season right now, so we wanted to take a break from our normal russet and sweet potato fries, to share with you a more seasonally appropriate, Butternut Squash French Fries Recipe!
We consider the following squash varieties to be winter squash. They have similar characteristics, such as their peak season is October- November. They have a very thick skin, that is very hard to cut through. They have sweet flesh, and a hollow cavity filled with seeds. The squash in this family include, butternut, acorn, hubbard, buttercup, kabocha, spaghetti, and pumpkins. (I’ve never used buttercup squash before!)
Butternut squash is best known for it’s high amount of Beta carotene! That rich orange color gives it away. Beta carotene is essential for healthy kids. So what better way than to serve it the way kids enjoy food most- as finger food!
To get our butternut easy enough to cut, I popped it whole, in the oven, for about 30 minutes, just enough to soften it up.
Once soft, I cut the entire squash in half, and scooped out the seeds.
Then, instead of “peeling” the skin, I just cut the skin away with a sharp knife. You lose more of the flesh this way, but peeling takes forever!
Once peeled, it was simple to cut the squash into long sticks, the shape of french fries.
After cut, simply arrange in a single layer on a baking sheet and drizzle with olive oil. Add any seasoning of choice. We used garlic salt and regular salt. Then bake at 425 for about 25 minutes. Serve them in these colorful fry containers.
You can eat these like finger food, or just serve them as a side to your dinner, as you would serve green beans, and eat them with a fork!