Real Recipes From Real Home Cooks ®

squash french fries

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

Let’s face it… French fries are awesome… we fry them in oil, cover them in salt, smother them in ketchup, and eat them by the ton. They’re good, but they’re not that good for you… This recipe creates crispy fries; however, not with the humble russet potato, but with a nice Summer, or Fall squash. Trivia Note: Did you know that Thomas Jefferson served French fries at the White House during his presidency...

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For squash french fries

  • 1 md
    squash, about 2 pounds
  • 2 Tbsp
    olive oil, extra virgin
  • kosher salte, to taste

How To Make squash french fries

  • 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.
  • A healthy alternative to standard French fries; these squash fries are crispy, and tasty.
    Serve with ketchup, or whatever you like… I like serving them with a Chipotle Aïoli that I’ll post in a bit.