Now that fall is here I can rekindle my love for winter squash. For a fun twist on roasted butternut squash, might I suggest these butternut squash oven fries with sage and garlic? By cutting the squash into french-fry sized pieces and roasting at a high temperature with a bit of oil, this recipe achieves a crispy outside and warm inside. I definitely had better luck with the squash than I have had with making sweet potato oven fries, which always seem to turn out a little too limp. After roasting, I tossed the fries in a mixture of sage, minced garlic, sea salt, and black pepper for a savory snack. They can be eaten on their own, but if you'd like something to dip them in, I found a creamy aioli to work best.
Butternut Squash Oven Fries with Sage and Garlic
Yields: 2 servings (depends on the size of your squash)
1 butternut squash
2 tablespoons of vegetable oil (not olive oil)
2 tablespoons of chopped fresh sage leaves
1 tablespoon of minced garlic
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1. Preheat the oven to 425 F. Slice off the stem-cap from the squash and discard. Slice a thin piece off the bottom of the squash as well and discard. Chop the squash in half, so as to separate the neck from the bulb.
2. Peel the squash using either a paring knife or vegetable peeler. Discard the peel.
3. Chop the squash into fry-sized pieces; try to do this as evenly as possible to prevent burning. Discard the pulp and seeds from the bulb.
4. Transfer the fries to a baking sheet and toss with the oil to coat. Arrange the fries so they aren't touching. Roast for 15 minutes on one side; flip the fries with a spatula and roast for an additional 15 minutes. Cooking times will vary depending on your oven and the surface area of your fries, so check the fries to prevent burning.
5. When the fries are done, transfer them to a bowl and toss with the sage, garlic, salt, and pepper.6. Serve with ketchup, garlic aioli, or your favorite dip. Enjoy!
See below for corresponding pictures: