Chef Laura Brown
These squash fries make a super simple side dish for dinner and my toddler loves them. He even snuck up during my photo shoot of the plate and stole a handful!
I like to use butternut squash for these because they are easy skin and cut into strips, but many types would work well including kabocha, Tetsukabuto, and Winter Sweet.
- Winter squash
- Olive or vegetable oil (1 teaspoon- 1 tablespoon depending on size of the squash)
- A sprinkle of salt, garlic powder, and cinnamon to taste
Preheat the oven to 400 degrees. Cut away the skin from the squash. Cut the squash into strips. Toss squash with oil and sprinkle with salt and spices. Evenly place on a baking sheet in one layer, it works best if they are not touching. Bake for 25 minutes in the preheated oven, stirring the fries about halfway through.