One of my life mottos is that everything can be improved with Sriracha. OK, maybe a life motto is stretching it but seriously, I love the stuff. If my nose isn’t running and my face isn’t sweating when I’m eating it, it’s not spicy enough. Which brings me to butternut squash…
Butternut squash makes for a great variation on fries. The trick is cooking them entirely under the broiler so you get a crispy exterior while the inside is still soft, like a good fry should be. They’re tossed in Sriracha before baking and then they’re dipped in a Sriracha yogurt sauce as you eat them. Basically, it’s a spice lover’s dream.
Baked Sriracha butternut squash fries recipe
Use the broiler on these butternut squash fries to achieve the perfect crispy exterior and soft fry-like interior.
Prep time: 35 minutes | Cook time: 25 minutes | Total time: 1 hour
- 1 medium butternut squash, peeled, seeds removed and cut into fry/matchstick shape
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 3 teaspoons Sriracha, divided
- 1/4 cup plain yogurt
- 1 small garlic clove, minced
- Lay fries out flat on a paper towel. Sprinkle a generous amount of kosher salt on top and let sit for 30 minutes. The squash will start to “sweat.” After 30 minutes, wipe off moisture with another paper towel.
- Preheat oven to broil and move a rack to the upper third of the oven.
- Toss squash with olive oil and 1-1/2 to 2 teaspoons of Sriracha depending on heat preference.
- Line a baking sheet with parchment paper and lay the squash in a single layer on the sheet.
- Place baking sheet on the highest rack and broil for about 5 minutes per side until browned and crispy, about 20 to 25 minutes total.
- While fries bake, make the dipping sauce by mixing together the yogurt, remaining Sriracha and garlic in a small bowl.
- Serve fries warm from the oven with the sauce.