Generously coated in warming spices and roasted to delicious golden perfection. Don't skip the spicy dipping sauce!
Ingredients
5-Spice Butternut Squash Fries
1mediumapprox. 2 pound butternut squash, peeled, seeded, and cut into approx. 1/2-inch square, 4-inch long spears (here are some tips for cutting butternut squash)
2tablespoonsolive oil
1 1/2teaspoonsChinese 5-spice blend
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper
Spicy Sriracha Dipping Sauce:
1/4cupmayonnaisevegans use vegan mayo
1tablespoonSriracha sauce
1tablespoonTamari or soy saucestart with less if using soy sauce then add more to taste - it's saltier than soy sauce
Instructions
Preheat oven to 400 degrees Fahrenheit. Set out a large rimmed cookie sheet.
Place cut butternut squash into a large bowl and drizzle with olive oil. Sprinkle with 5-spice blend, 1 teaspoon kosher salt, and black pepper. Use clean fingers to toss well, making sure each piece is coated with olive oil and spices. Pour onto cookie sheet and spread into a single layer. Try to make sure there's a bit of space around each piece; if you need to divide the fries between two cookie sheets, that's fine.
Bake until tender and golden, about 40 minutes, carefully tossing 2-3 times while baking (they'll be a bit fragile).
While the fries bake, make the Spicy Sriracha Dipping Sauce. To a small bowl, add the mayo, Sriracha, and Tamari. Mix with a small whisk or fork until smooth.
Serve fries right away with the dipping sauce alongside.