Chef’s Note: They're fairly easy to peel, but you'll need a sharp knife to cut through the tough skin.
Slice it in half, and then cut up French-fry shapes.
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.
After drying off the fries, lightly brush them with the olive oil.
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.
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.
Place a rack in the middle position, and then pre-heat oven to 425f (220c).
Bake for 40 minutes or so.
Fries are done when they are starting to brown on the edges and get nice and crispy.
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.
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.
Serve with ketchup, or whatever you like… I like serving them with a Chipotle Aïoli that I’ll post in a bit.