Fall is officially here and I just harvested the last butternut squash from my garden. And although I do LOVE a good butternut squash soup (like this Thai Butternut Squash Soup), I was looking for something just a little bit different to do with my last butternut squash of the season (well, at least my last home grown butternut squash). Enter Butternut Squash Fries with Sriracha Mayo. Because vegetables should not be complicated.
I’m all about making vegetables that my kids will eat. Chances are good that if my kids will eat them, my husband will also eat them. And that makes for dinner time harmony. #dinnertimegoals
Turns out my kids will eat most vegetables if they are roasted, so this is my preferred method of cooking when it comes to things like broccoli, cauliflower, sweet potatoes, and yes, butternut squash. There is just something about those caramelized edges that add so much great flavor. Could you make these into cubes? Sure, but there is just something about the familiarity of the shape of fries that makes Butternut Squash Fries more readily accepted by kids.
And, as I’m known to be a sauce girl, bonus points for a good sauce to use on these vegetables. Sure, you can buy a Sriracha mayo, and it’ll no doubt be good, but since it’ll only take you two minutes to make your own, there is no need to run to the grocery store. (Hint: Sriracha Mayo is also delicious on roasted cauliflower and roasted carrots) Did I mention the “fries” shape of Butternut Squash Fries? Because, DIPPING, that’s why!
What is your favorite way to eat butternut squash? Tell us in the comments below!
Butternut Squash Fries with Sriracha Mayo
These Butternut Squash Fries served with Sriracha Mayo will make anyone a vegetable lover!
Butternut Squash Fries
- 1 butternut squash, seeded and sliced into fries (approximately 4 cups)
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup Mayo (I use Just Mayo)
- 2 Tablespoons Sriracha (I use Huy Fong)
- 1/2 teaspoon honey
Butternut Squash Fries
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
In a large bowl combine butternut squash fries with olive oil. In a separate small bowl combine salt, cinnamon, and nutmeg.
Spread butternut squash fries onto lined baking sheets, ensuring they do not touch. Sprinkle with the spice mixture.
Roast for 30 minutes, or until butternut squash is tender, rotating pans once.
Broil butternut squash fries for 1-3 minutes, watching the entire time, until the fries are caramelized, but not burnt. Ensure parchment paper does not touch the broiler (or is not close) as it can start on fire (I may have first hand knowledge of this).
Allow butternut squash fries to cool for 5 minutes. Serve with Sriracha Mayo
In a small bowl, whisk mayo, Sriracha, and honey until well combined. Serve with Butternut Squash Fries.
Calories provided are for 1 serving of Butternut Squash Fries (approximately one cup) and 1 Tablespoon of Sriracha Mayo.
Don't like cinnamon? Don't use it.
Don't like nutmeg? Don't use it.
But DO NOT leave out the salt!
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Baking Sheets: I love these Chicago Metallic Jelly Roll Pans. Nonstick, they don’t warp in the oven, multipurpose and bonus they are reasonably priced!
Ramekins: A cook can not have too many ramekins. Perfect for making desserts, serving dipping sauces, mixing small quantities, these 6 ounce ramekins are my go to in the kitchen.
Oval Ramekins: Remember, a cook can not have too many ramekins! I love these oval ramekins for serving small portions at the table.
Baskets: Because sometimes fries call for baskets. These baskets are inexpensive and a lot of fun!
Cookbooks: This gorgeous cookbook by Alana Chernila highlights all of the best of vegetables. Because who doesn’t want more ways to make vegetables the star of the show? I love this one and so will you!