Butternut squash french fries are a labor of love. They are totally worth it but you may forget that during making them. The most time consuming part is cutting up the squash into french fry pieces. If you have the patience to do this, you will get rich, filling, crispy fries that are truly a great replacement for potatoes.
When you’re purchasing your squash, try to find one with a long neck and more neck than gourd bottom. A medium size butternut squash makes enough fries for 2-4 people to enjoy a generous portion. If you need to make more, you can easily follow the same recipe with multiple squashes.
Often, when I make these fries for myself, I use only the neck of the squash due to the ease of cutting it into fry shaped pieces and will use the body of the squash to make a soup with small meatballs or squash pancakes.
Based on Dr. Natasha Campbell-McBride’s new recommendations on butternut squash, it’s recommended to wait until you are on Full GAPS to make this recipe.
Ingredients for Butternut Squash:
Butternut Squash
1-2 tbsp Tallow or Lard
1 tsp Salt
Additional seasonings as desired
Directions for Butternut Squash:
Cut the butternut squash at the base of the neck. Remove the skin of the butternut squash using the sharpest knife you can find, leaving as much of the meat on as you can.
Determine the size you want your french fries to be and cut the squash in half. Scrap out the squash innards.
Slice your squash into long, thin slices resembling a french fry.
Preheat oven to 400. Add 1-2 tbsp of tallow or lard to the fries, enough to coat them. Shake salt over the top.
Bake for approximately 30 minutes at 400. Stir every ten minutes. Then broil them for 5 minutes until crisp.
Salt them again immediately after they come out of the oven. Enjoy!
Alternate Preparation:
Fill a large pot with filtered water. Bring to a boil on the stove.
Add the fry pieces to the pot of boiling water. Boil for 3-5 minutes. Preheat oven to 400.
Drain the water from the fries and remove from heat.
Add 1-2 tbsp of tallow or lard to the fries, enough to coat them.
Lay them out onto a baking sheet covered with parchment paper.
Bake for approximately 40 minutes at 400. Then broil them for 5 minutes until crisp.
Butternut Squash French Fries
Ingredients:
- Butternut Squash
- 1-2 tbsp Tallow or Lard
- 1 tsp Salt
- Additional seasonings as desired
Instructions:
- Fill a large pot with filtered water. Bring to a boil on the stove.
- Cut the butternut squash at the base of the neck. Remove the skin of the butternut squash using the sharpest knife you can find, leaving as much of the meat on as you can.
- Determine the size you want your french fries to be and cut the squash in half. Scrap out the squash innards.
- Slice your squash into long, thin slices resembling a french fry.
- Preheat oven to 400. Add 1-2 tbsp of tallow or lard to the fries, enough to coat them. Shake salt over the top.
- Lay them out onto a baking sheet covered with parchment paper.
- Bake for approximately 30 minutes at 400. Stir every ten minutes. Then broil them for 5 minutes until crisp.
- Salt them again immediately after they come out of the oven. Enjoy!