July 22, 2014 by bridgitgillis
My four year old son coined the term “squished fries” for these fries the first time he had them, and the term has stuck. The way I cut these fries makes them thinner and wider than traditional fries, which is why he referred to them as “squished.” I have made these fries using acorn squash, butternut squash, and sweet potatoes. Each has their own unique flavor, but all are tasty and my son can’t tell the difference. To him, they are all “squished fries.”
Directions for Squished Fries
1. Decide what you’d like to use for your fries. If you’re using a squash, microwave it whole for 1-2 minutes. This makes the squash easier to cut and slice. If using a sweet potato, microwave for a minute.
2. Preheat your oven to 400 degrees F.
3. With a sharp knife or good vegetable peeler, peel the squash or potato.43. Cut squash or potato in half. Scoop out seeds if needed.
4. Use a sharp knife or mandolin slicer to cut your vegetable into even slices.
5. Spray a cookie sheet with non-stick spray, preferably olive or coconut oil. Place the fries in a single layer on the cookie sheet. Coat with oil and salt.
6. Cook fries 7-10 minutes, flip and cook 7-10 minutes more. Cooking time depends on the thickness of your fries.
7. Optional- finish by seasoning with some sort of fry seasoning. We love Red Robin’s seasoning.
8. Serve warm. Be prepared for them to disappear! They are addicting!