Tiffany Haney
Butternut squash fries are a tasty, low-carb alternative to regular or sweet potato fries. They are crispy on the outside and soft and creamy on the inside, making them perfect for dipping into sauces or enjoying as a snack. You can make them in an air fryer, which is quicker than baking them in the oven and uses less oil than deep-frying. They are also a great way to get your family to eat more vegetables.
| Characteristics | Values |
|---|---|
| Preparation Time | Varies depending on the recipe |
| Cooking Time | 15-20 minutes |
| Ingredients | Butternut Squash, Olive Oil, Salt, Pepper, Optional spices/herbs |
| Equipment | Air Fryer |
| Cook Temperature | 400°F |
Explore related products
What You'll Learn
Selecting the right butternut squash
Ripeness and Colour:
Look for a butternut squash with a deep tan or dark beige colour. The skin should not have any green streaks or spots, as these indicate that the squash is not fully ripened. A ripe butternut squash will have a dull, matte finish rather than a shiny or waxy appearance.
Stem and Skin Condition:
Choose a butternut squash with a full, firm stem that is deep brown in colour. A firm stem indicates freshness and helps the squash stay fresh for longer. Avoid squashes with missing stems, as they are more prone to rotting. Also, check the skin of the squash. It should be hard and pass the "fingernail test"—if your fingernail can easily break the surface or leave a mark, the squash is not ready.
Neck and Bottom Shape:
Look for a butternut squash with a long, broad neck. The neck contains solid meat, so a longer neck means more usable squash. Additionally, a smaller, bulbous bottom is preferable as it contains more seeds and less meat.
Vines and Rind:
If you're picking a butternut squash from a garden, pay attention to the vines and rind. The squash is typically ready to harvest when the vines are crispy, shrivelled, and yellowing, indicating that they are dying. The rind (or skin) should be hard, and its colour should be uniform and tan or deep orange, with no green streaks.
Curing and Storage:
If you're curing your own butternut squash, allow it to cure for 1 to 2 weeks at a temperature between 70 and 80 degrees Fahrenheit in a warm, well-ventilated, dry location. After curing, store the squash in a cool, dry, well-ventilated place at 50 to 60 degrees Fahrenheit. Properly cured and stored butternut squash can last for 4 to 6 months but is best used within 2 to 3 months.
Air Fryer Frozen Breaded Shrimp: Quick and Easy?
You may want to see also
Explore related products
Preparing the squash
First, you'll want to select a ripe butternut squash. Look for one with a longer "neck" as this part is easier to cut into fries. Once you've chosen your squash, start by peeling it with a vegetable peeler. Then, chop off the top and bottom, and cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard them.
Now, you have a choice to make. You can either cut the squash into 1-inch cubes, which are great for roasting or air frying and allow for even cooking and caramelization on all sides, or you can cut them into thin strips resembling French fries. The French fry shape is perfect for dipping and snacking, with a crispy outside and soft inside. For fries, stack a couple of squash slices and cut them into ¼-½ inch thick strips.
Once you've cut your squash into the desired shape, it's time to season. Place the squash in a medium-sized mixing bowl and toss with olive oil, avocado oil, or vegetable oil. You'll need about 1-2 tablespoons of oil, depending on the amount of squash you're using. Then, add your desired seasonings. Some popular options include garlic powder, paprika, salt, pepper, cinnamon, and five-spice powder. Toss the squash until it is evenly coated with oil and seasonings.
Finally, you can choose to dust your fries with corn starch, tapioca flour, or arrowroot powder. This step is optional but will give your fries an extra crispy texture. Dust the fries in a bowl, tossing a couple of times, then transfer to a colander and toss again over a sink to ensure an even coating.
Air-Fryer Portobello Mushrooms: Quick, Easy, Delicious
You may want to see also
Explore related products
Seasoning and oiling the squash
Once you've cut your butternut squash into the desired shape, it's time to season and oil the pieces. You can use a variety of seasonings and oils to add flavour and crispiness to your fries.
Firstly, place the cut squash into a large bowl. You can use a mixing bowl or a salad bowl, ensuring it is large enough to toss the squash without spilling. Then, add your chosen oil to the bowl. Avocado oil or olive oil are good options, as they can help the fries get crisp in the air fryer. You can also use extra virgin or light olive oil, or vegetable oil. Pour in a generous amount of oil, enough to coat all the squash pieces.
Next, add your seasonings. You can use salt and pepper for a classic flavour, or get creative with spices like paprika, garlic powder, cinnamon, or dried rosemary. You can also try a combination of spices, such as five-spice powder with garlic, sea salt, and pepper for a sweet and spicy kick. Toss the squash in the bowl until all the pieces are evenly coated with oil and seasonings. Make sure to coat the squash thoroughly, so you don't end up with bland spots.
After the squash is seasoned and oiled, you can transfer them to the air fryer basket. Spread the squash in a single layer with space in between the pieces. This ensures that the hot air circulates around each piece, crisping and caramelizing them evenly. Avoid overcrowding the basket, as this will prevent the squash from getting crispy. Depending on the size of your air fryer, you may need to cook the squash in batches to ensure even cooking.
Air-Frying Pinto Beans: A Quick, Crispy Treat?
You may want to see also
Explore related products
Cooking the fries
First, peel the butternut squash and cut it in half. You can cut off the top and bottom of the squash using a sharp chef's knife. Then, use a vegetable peeler to peel it. Once peeled, stand the squash upright and cut it in half lengthwise.
Next, scoop out the seeds with a spoon and cut the squash into your desired shape. You can either cut it into 1-inch cubes or slice it into thin strips to create french fry shapes. If you're making fries, stack a couple of butternut squash slices and cut them into 1/4–1/2 inch thick fries.
Now, it's time to season the squash. Place the cut squash into a large bowl and add your desired seasonings. You can use olive oil, garlic powder, paprika, salt, pepper, and even cinnamon. Toss the squash in the bowl to coat it evenly with the seasonings. You can also add a dusting of corn starch, tapioca flour, or arrowroot powder to help absorb any excess moisture and promote crispiness.
After the squash is seasoned, it's ready to go into the air fryer. Lightly grease the air fryer basket or tray with spray oil to prevent sticking. Place the seasoned squash into the air fryer basket in a single layer, making sure the pieces don't overlap too much. Overcrowding the basket can prevent proper air circulation, resulting in less crispy fries.
Set your air fryer to the desired temperature and cooking time. Many recipes recommend preheating the air fryer to 400 degrees Fahrenheit for a couple of minutes before adding the squash. The cooking time may vary depending on your air fryer and the thickness of your squash pieces, but on average, it takes about 15–18 minutes to cook butternut squash fries.
During the cooking process, remember to shake or toss the air fryer basket periodically to ensure even cooking. Depending on your air fryer model, you may need to do this every 5 minutes or halfway through the cooking time.
Once the fries are crispy and cooked to your desired level of doneness, remove them from the air fryer and let them cool slightly before serving. Butternut squash fries are best enjoyed fresh and crispy, so it's recommended to serve them immediately.
You can enjoy these fries as a side dish or snack, and they pair well with various dips, such as garlic thyme aioli, spicy sriracha sauce, ketchup, or Greek yogurt dill dip.
Air-Fried Prime Rib: A Quick, Crispy Delight
You may want to see also
Explore related products
Serving and storing
Butternut squash fries are best served fresh and immediately after cooking. They can be served on their own with dips such as garlic thyme aioli, spicy sriracha sauce, ketchup, Greek yogurt dill dip, or your favourite sauce or aioli. They can also be served as a side with meat or fish, or as a tasty side dish with lentil potato soup, black bean lentil burgers, chickpea curry sandwiches, jackfruit tuna sandwiches, or steak.
If you have leftovers, allow them to cool, then store them in an airtight container in the refrigerator for up to four to five days. You can also freeze leftovers for up to three to four months. To reheat, put them back in the air fryer for several minutes at 375°F/190°C until warm and slightly crisp, or sauté with a little oil. You can also microwave them, but they won't be crispy.
Air Fryer Burgers: Emeril Lagasse's Quick Cooking Guide
You may want to see also
Frequently asked questions
First, peel and cut the butternut squash into your desired shape, either cubes or french fries. Then, toss the squash with olive oil, garlic powder, paprika, salt, pepper, and cinnamon. Place the seasoned squash in the air fryer basket in a single layer and cook for 12-15 minutes, shaking the basket halfway through cooking.
It takes around 12-20 minutes to cook butternut squash fries in an air fryer. The cooking time may vary depending on the specific air fryer and the size of the squash pieces.
It is important to not overcrowd the air fryer basket and to ensure there is space between the squash pieces for proper air circulation. This will help achieve crispy and caramelized fries. Additionally, you can dust the fries with corn starch, tapioca flour, or arrowroot powder before adding oil and seasonings to enhance crispiness.
