Air Fryer Recipe
Butternut Squash Fries
Butternut squash fries are a healthy and flavorful alternative to classic fries, easily prepared using an air fryer.
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Fresh rosemary or thyme for garnish
Method
- Peel the butternut squash and cut off both ends.
- Slice the squash in half horizontally and scoop out the seeds.
- Cut the squash into fries about 1/4 inch thick.
- In a large bowl, toss the fries with olive oil, garlic powder, paprika, salt, and pepper.
- Preheat the air fryer to 200°C (390°F) for 3-5 minutes.
- Place the fries in the air fryer basket in a single layer.
- Cook for 15-20 minutes, shaking the basket halfway through.
- Garnish with fresh rosemary or thyme and serve immediately.
Why this works in an air fryer
Butternut squash contains more moisture and sugar than potatoes, so thin 1/4 inch cuts help steam escape before the sugars over-brown. A light oil coating improves heat transfer in the air fryer’s fast convection, while paprika and garlic powder bloom in the surface fat for better flavour.
Equipment notes
Assumes a medium 4–5 litre basket that can hold roughly half a medium squash in one layer; in a single-drawer model cook in batches rather than stacking, while dual-zone fryers usually need 2–4 extra minutes because each drawer has less aggressive airflow when both zones run.
Common pitfalls
- Fries bending and looking wet at minute 10? They are too crowded or cut too thick; split into batches and keep pieces near 6 mm thick so moisture can evaporate.
- Edges turning dark before the centres soften? The squash has too much exposed sugar or the fries are very thin; drop to 180°C for the remaining time and shake more gently.
- Seasoning clumping in orange patches? The squash surface was damp after peeling; pat the cut fries dry before oiling, then toss with spices only once the oil is evenly coating them.
- Fries sticking to the basket and tearing? There is not enough oil on the contact points or the basket is worn; lightly oil the basket or use a perforated liner, and loosen with tongs before shaking.
Variations & substitutions
- Use smoked paprika instead of standard paprika for a deeper flavour; it can darken faster, so check the fries from minute 12.
- Swap olive oil for rapeseed oil for a more neutral taste and slightly higher heat tolerance, with no timing change needed.
- Add 1 teaspoon cornflour with the spices for a drier, lightly crisp coating; keep the layer especially loose so the starch does not turn pasty.
- Use chilli powder or cayenne in small amounts for heat; spicy blends often contain salt, so reduce the added salt to avoid an over-seasoned finish.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes in a single layer until hot and the edges re-firm.
Nutrition
Calories: 250
