Pretty much all of the recipes I make for “fries” follow the same process. Cut vegetable into fry-size pieces. Coat with oil and air fry for 20-30 minutes (10-5 minutes at 250F, crank to 400F until desired level of brown). This recipe is no exception.
A note on peeling: squash skin is typically too hard for a standard vegetable peeler. I like to use an Oxo Good Grips Julienne peeler to make short work of tough-skinned vegetables. I think we got one as a wedding gift years ago. The peeler has some razor sharp claws (for the Julienne slices) that allow the peeler portion to glide through much easier than trying to hack away at the skin with your regular peeler.
Extra mileage from squash seeds – roasted/toasted seeds: theoretically you could set aside the seeds and roast them and eat them as a snack or salad topping like pumpkin seeds. I tried the roasting process once but I had the oven set at too high of a temperature and ended up with a kitchen that smelled like burnt seeds. I don’t like seeds enough to bother trying again.
More mileage from squash seeds – grow more squash: I’ve tried growing my own squash plants from seeds. Surprisingly I was able to get some plants to grow but I never got an actual squash out of the process. Gophers typically will ravage my garden well before first harvest. I also lost a lot of promising looking squash blossoms to rot. I am not an attentive gardener. Squash plants send out suckers and will climb so if you know how to make a trellis you could probably get something really cool growing. Of course in order to get a squash plant large enough to start climbing a trellis you will need to have Pro Bowl level defense against gophers and other pests.
- 1 butternut squash.
- oil of your choice (olive is healthier)
- seasoning such as parmesan, salt, or season salt (I prefer Lawry’s season salt)
Peel the butternut squash, cut lengthwise, and remove seeds. Then cut the squash into french fry-like sizes. I like to cut up a mix of extra thin pieces so that they crisp up like potato chops along with some longer cut thicker pieces that will be soft and squishy.
As with deep fat frying, expect to fry in batches to get the best consistency. If you overcrowd the fryer basket you will get soggy and limp fries. The squash already has a lot of moisture in it so expect these fries to be at least a little smooshy unless you cut them potato chip thin.