Butternut Squash Zig Zag Fries (in the Air Fryer)
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These butternut zig-zag fries are the perfect way to enjoy butternut squash this fall! They’re made with fresh butternut squash, and are crisped in the air fryer.
I love butternut zig-zags! I used to buy them at the store and cook them at home for an easy veggie side. However, the pre-cut version goes bad really fast. A couple of days in the fridge and they’re soggy and slimy.
This year, I wanted to learn how to make my own, and I’m so glad I did! This recipe turns a whole butternut squash into fun zig-zag fries that are perfect for kids, and kids at heart who love a crispy fry and a fun shape.
Why you’ll love these butternut squash zig-zag fries
- They are so fun! The zig-zag shape makes the butternut squash so much fun to eat!
- They crisp up so well in the air fryer. These fries get so crispy and delicious in the air fryer!
The ingredients for butternut squash zig-zag fries
- Butternut Squash.
- Salt, Black Pepper, Garlic Powder, Onion Powder, and Fresh Thyme. These seasonings add flavor to the butternut squash fries.
- Avocado Oil.
The tools for butternut squash zig-zag fries
- Large Vegetable Peeler. A regular apple peeler won’t cut it for squash so make sure you get something stronger.
- Crinkle Cutter. I love using this to make fun shapes for both veggies and fruits!
- Air fryer. I actually don’t have an air fryer at the moment, I just have an air fryer setting on my oven and use an air fryer basket to achieve the right texture!
How to make butternut squash zig-zag fries
- Step One. Clean and slice the butternut squash.
- Step Two. Slice the butternut squash with the crinkle cutter.
- Step Three. Coat the fries with avocado oil and seasonings.
- Step Four. Air fry the butternut squash fries.
- Step Five. Enjoy with dip of your choice!
Tips & tricks
- Don’t overcrowd the pan or air fryer basket. This will prevent them from getting crispy. Air fry in two batches if needed!
- Save the scraps! The crinkle-cut process will create a lot of extra scraps. Don’t toss them! Butternut squash freezes great, so throw them in a freezer safe bag to adds to soups throughout the fall and winter.
What to serve as a dip
- Garlic aioli
- A green dip like pesto
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- 1 large butternut squash
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh thyme
- 1/4 tsp black pepper
- 1 tbsp avocado oil
- Wash the squash well. Slice the stem and the base off of the squash, and then slice it again, separating the neck and the base. Use a large vegetable peeler to peel the tough skin. Slice the base of the squash in half and spoon out the seeds.
- To cut the fries, slice the butternut squash into large sheets with a chef’s knife. Then use a crinkle cutter on all sides of each fry to slice into zig zags. Save and freeze the scraps to make soup!
- Add the fries to a bowl and top with avocado oil, and seasonings. Toss to coat.
- Preheat the air fryer to 400 F and add the butternut squash zig-zags to the basket. Cook for 10 minutes, remove the basket, and toss to rotate the butternut squash. Cook for another 8-10 minutes, or until lightly crisp and soft.
- Serve with a dip of your choice as a side for a fall meal!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Method: air fryer
- Serving Size: 1 serving
- Calories: 140
- Fat: 7.2g
- Carbohydrates: 19.9g
- Fiber: 3.4g
- Protein: 2.1g