The hardest part about this recipe is peeling and cutting the butternut squash. Kids who are familiar with vegetable peelers can do the peeling (under a grown-up's supervision, of course). But grown-ups will have to do the cutting.
If you don't mind having stubbier, shorter fries (they won't look authentic, but they'll still taste great), you can use store-bought pre-peeled and cubed butternut squash. Look for it in the produce section. Then just cut it into 1/2-inch strips.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1-1/2 to 2 pound butternut squash
- 2 Tbsp. olive oil
- kosher salt to taste
- Preheat oven to 425 degrees F. Spray a heavy baking sheet with nonstick spray.
- Peel and seed butternut squash. Kids can do the peeling, under a grown-up's supervision. Have the grown-up cut the squash in half lengthwise. Kids can seed the squash with a spoon.
- Cut into long, 1/2-inch wide strips, like steak fries.
- Drizzle olive oil over. Sprinkle with kosher salt. Using your hands, toss the fries to make sure they are evenly coated.
- Spread fries out in an even layer on the prepared baking sheet. Bake 20 minutes. Using tongs, turn fries over. Bake another 15 minutes.
- Turn heat down to 200 degrees F. Bake another 10 to 15 minutes until fries are golden brown.