Winter Squash Home Fries Recipes

AIR FRYER BUTTERNUT SQUASH HOME FRIES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil in a large bowl. Add squash pieces to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
• Transfer to a bowl or serving plate and sprinkle seasoning blend evenly over the top. Garnish with fresh rosemary.

BAKE-TASTIC BUTTERNUT SQUASH FRIES

Steps:

• 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!

BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

SQUASH FRENCH FRIES

Steps:

• 1. Peel and de-seed the squash.
• 2. Chef's Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
• 3. Slice it in half, and then cut up French-fry shapes.
• 4. Chef's Note: The trick to crispy squash fries is the water content of the squash... you want as little as possible. One way to achieve this is to place the squash fries on paper towels, and then sprinkle with common table salt... Wait about 15 minutes, and then blot up all the extra moisture.
• 5. After drying off the fries, lightly brush them with the olive oil.
• 6. Place the fries on a cooling rack, fitted inside a rimmed baking sheet, and sprinkle on the kosher salt. Chef's Note: If you're using the table salt to dry out the fries, then go easy with the kosher salt in the next step.
• 7. Chef's Note: If you first spray the cooling rack with a non-stick spray, it will help in their removal, after you bake them.
• 8. Place a rack in the middle position, and then pre-heat oven to 425f (220c).
• 9. Bake for 40 minutes or so. Fries are done when they are starting to brown on the edges and get nice and crispy.
• 10. Chef's Note: You really need to watch these during the cooking process... It's all in the timing. Too long, and they come out dried and tasteless, too soon, and they are still raw in the center. The process does have a lot to do with your oven, and proper calibration. I might suggest that you try a few at a time; changing the baking time, until you achieve the desired results.
• 11. Chef's Note: Since you are using a cooling rack, it lifts the squash fries off the baking sheet, allowing them to breathe. If you don't use the cooling rack, and place them directly on the baking sheet, first line the sheet with parchment paper, and second, you will need to flip them over, halfway through the baking process.
• 12. Serve with ketchup, or whatever you like... I like serving them with a Chipotle Aïoli that I'll post in a bit.

BUTTERNUT SQUASH HOME FRIES BY HUNGRY GIRL HG

Steps:

• Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
• Add bell pepper and cook for 1 minute.
• Add squash and stir. Raise heat to medium and add all spices. Mix well.
• Cook for about 7 minutes, until squash starts to soften.
• Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
• Simmer until broth evaporates, stirring often.
• Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

WINTER SQUASH HOME FRIES

Steps:

• Peel and cut slices of Butternut squash 1/4 inch thick and 1-2 inches wide. Start with 2 cups. Heat 1 Tbs. oil. Fry garlic in oil to flavor oil, then remove garlic. Fry slices of squash in single layer over medium-high heat until they color. After about 15 minutes they will blacken and blister. Drain on paper towels. Add salt. Serve as is, OR - Toss with chopped mint (can substitute thyme, rosemary or sage). Stir together vinegar and sugar and pour into still hot frying pan. Raise heat so vinegar sizzles and evaporates, leaving a thin syrup. Pour over squash. Add salt and pepper to taste. Let sit a few hours before serving at room temperature as an appetizer or salad.