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This is my fall signature dish.

It’s alternative comfort food.  Dress it up with garlic and paprika and dip it in mustard for a healthy take on garlic fries, or sprinkle with cinnamon and brown sugar for some sweet satisfaction.

Kabocha squash are a green, hard-skinned Japanese variety of winter squash.  Honestly the only hard part is making the first cut into the kabocha squash, but after that it’s super easy.  And a lot easier on the waist – these fries are a lot lower in calories than regular french fries, but have an incredible starchy consistency that gives them a comparable texture to potatoes.  But they taste so much better – nutty and sweet.  Plus you get beta carotene, Vitamins C, B1 & B2, and more.  You can  find them in Asian grocery stores or even Whole Foods.

I personally prefer using kabocha squash over butternut squash when making squash fries, simply because they’re more starchy and have more of a ‘potato-y’ texture to them.

(Btw the skin is edible too – it’s actually my favorite part!)

Essentially I ate 2 pounds of kabocha squash in under 15 minutes.

My only regret is not having cut up and baked the entire thing at once.

These are such a simple delicious low-carb version of french fries, and you get to dress them up with any spices you want – these fries just make my day every time I make them.

Baked Kabocha Squash Fries Recipe:

  • 1 kabocha squash
  • 2 Tbsp garlic powder (or other spice mix)
  • 1 tsp salt

Preheat oven (or toaster oven!) to 385 degrees.

Cutting the squash: Make a lengthwise cut into the squash, making sure not to cut yourself.  Once the squash is cut in half scoop out the seeds (you can set these aside to make toasted pumpkin seeds!).  Cut into fourths, then cut each wedge lengthwise (cut ‘horizontally’ so the 1/8 pieces lie nearly flat)

Then cut each 1/8 piece of squash into 1/2 inch wide ‘fries.’  These will vary in length but try to get the widths to all be the same.
Grease a baking sheet/roasting pan and place each squash fry down lengthwise until the whole pan is covered.

*Note: You will most likely have to bake all of the fries in 2 rounds.*

Sprinkle on half the garlic powder and salt, then spray evenly with oil.  Flip each piece carefully then sprinkle with the remaining spices and spray again.

Bake for 40 minutes, or until brown.  (Broiling fries for the last 10 minutes is also an option)
Let cool for 5 minutes, or eat from the pan in sheer ecstasy.

*Second Note: You can skip the “sprinkle with half, then flip” procedure by just tossing them in a bowl with the spices: I just didn’t want to wash another dish*

Some Procedure Pictures:

A squash half after scooping out the seeds

1/2-inch ‘fries’ ready to be spiced up!

Prepped for the oven (I threw in some shallots and garlic that needed to be used)