Baked Butternut Squash Fries with Sage and Anchovy Aioli

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Place the butternut squash sticks in a large bowl and cover with cold water.

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   Let the fries soak for at least 30 minutes, but preferably overnight.

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   Drain and thoroughly pat dry (the drier they are, the crispier they will be come snack time!

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   ).

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   Toss the dried squash, olive oil, salt and sage on one or more parchment-lined baking sheets (give your fries room to breathe).

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   Arrange in an even layer and roast in the oven until lightly browned, about 1015 minutes.

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   Gently redistribute, then return to the oven and bake until firm and crispy, another 10 minutes.

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   Drain on a paper towel or transfer directly to a parchment cone.

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    Meanwhile, puree the ingredients for the aioli in a small food processor until smooth.

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    Serve the warm fries immediately alongside the aioli.

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    Note: I tend to buy slightly larger butternuts than usual, and always look for ones with the longest straightest shafts.

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    Ill then cut it in half lengthwise, right above the bulb that contains the seeds.

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    Ill save this part for another use since its less uniformly shaped and annoying to peel.

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    Usually, I roast it in the oven and then scoop out the flesh for a puree or soup.

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    With the remaining cylinder, I cut the top off, so I have two perfectly flat sides to work from.

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    Then I stand it on the cutting board and shave the skin off with my chefs knife.

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    This is way easier than using a peeler and trying to hold onto that slippery squash.

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    You can then create thin planks, followed by matchsticks.

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    Viola!

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    If you soak the butternut squash matchsticks in cold water for 30 minutes, drain and pat dry, youll get an ever crispier fry!

* Per serving · 4 servings · Values may vary.