Making fries or chips from vegetables other than potatoes seems to be somewhat of a trend, and I thought I would jump right on that bandwagon and make acorn squash fries. When I cook with squash, I usually choose butternut squash because I find it sweet and when it roasts it seems to get tastier and sweeter! I have used it in salads and pasta like sausage and butternut squash sauce pasta. 

Cooking with acorn squash isn’t foreign to me, but doing anything other than slicing it in half, adding butter, brown sugar and spices and baking, was more than I have ventured with this squash. Making fries with the acorn squash is an interesting and exciting concept to me and I found them to not only be fantastic and taste just like a potato french fry, but they are also super easy to make! 

Spiced Acorn Squash Fries

Preheat the oven to 375 degrees F.

To start, peel the acorn squash with a vegetable peeler. I found it easiest to do this after cutting the squash into quarters, using a chef’s knife or other sturdy knife. Next remove the seeds and stringy bits from the inside using a spoon to scoop it out. You can keep the seeds for roasting later if you want! 

Next cut the acorn squash into wedge pieces, at about 1/2 inch thickness, and place in a mixing bowl. Drizzle squash with a generous amount of olive oil and toss in bowl to coat. 

Line a cookie sheet with foil and spray with non-stick spray. Line squash on the pan and sprinkle ancho chilies, ground sage and sea salt evenly over fries.

Place in preheated oven and bake for 20 minutes. Remove from oven and flip acorn squash and continue baking for another 20 minutes. 

I found these to be awesome on their own, but they would go well with ketchup or a garlic aioli! Enjoy!