Move over sweet potato fries - there's a new delicious fry in town! If you're a fan of air frying practically every vegetable that crosses your kitchen counter, then we have something in common! :) I just love the crisp texture of air fried vegetables; each one with a delicious flavor that is ideally kept simple and subtle. Why not let the natural veggie flavors shine?
These butternut squash fries are a fun alternative to traditional potato fries. While you can absolutely bake these in the oven, an air fryer is a little faster and offers a nice texture that more closely mimics fries...at least, in my experience.
A few notes before you get started:
- You don't need much olive oil. For an entire medium-sized butternut squash, you only need about 1 teaspoon. I have successfully made these without any oil at all (*gasp*) and found them to be delicious.
- I opted for short sticks, but you can cut them to the size you desire.
- Though you can use a rough, rustic cut for these, it is best to try to keep the size of your fries as consistent as possible to prevent some fries from cooking faster than others.
- Enjoy them immediately, or reheat them for a few minutes in the air fryer or oven. Though they are still tasty cold, they lose some of their shape and crisp consistency.
- Depending upon the size of your air fryer basket, you might need to cook these in batches.
If you don't own an air fryer, you can bake them in the oven. Add at least ten minutes to the cooking time and check frequently for crispy edges. Smaller fries will cook faster than long fries.
I hope you love these as much as we do! Butternut squash fries are less dense than their sweet potato cousins, but have a great nutrient profile and are a fun addition to the table.
Hungry for more? Join us on the Inspired Epicurean blog for even more recipes!