A few smart tips to keep in mind: First, remove all excess moisture from the butternut squash fries before coating them with cornstarch. “This will help them to get more crisp in the oven,” Jawad says. Also, make sure to cut the fries as evenly and thinly as you can to help them get more browned and ensure that they cook through evenly. And lastly, avoid over-crowding your pan with the cut fries. “That’s the biggest reason fries come out soggy when you bake them, as they steam rather than roast. So, spread out the fries and allow them to get nice and crispy.” The resulting fries taste like a deliciously crisp cross between zucchini and sweet potato fries. “You can eat these alone, dip them in ketchup, garlic aioli, or whatever you’d like! I had some rosemary garlic vegan mayo that I paired with it,” Jawad says.
