These crispy air fryer butternut squash fries are a delicious and lower calorie alternative to potato fries. They’re a great way to use up extra squash from Thanksgiving!
Add coated fries to preheated air fryer basket in a single layer, leaving some air space between each fry
Cook on air fry setting for 20 minutes at 400°F, stopping to flip the fries or shake the basket every 5 minutes
Fries are done when the outside is browned and edges are crispy, and the inside is soft in the middle
Serve with your favorite dipping sauces
Notes
Every 1 pound of squash equals about 4 servings
This full squash I had weighed about 3.5 pounds, but sizes will naturally differ
Try to keep your fry sizes as uniform as possible for even cooking
Make sure to leave air space between the fries in the air fryer basket to allow for ample air circulation for crispiness
Only using the top half of the squash is fine for this if you prefer - use the bottom to make soup, mashed squash, or any other favorite
Feel free to substitute other seasonings if desired (though you should always use some salt and pepper) - curry powder or BBQ seasoning are other great options!
I typically dip my butternut squash fries in garlic aioli or curry mayo, but ketchup and garlic parmesan sauce are other great choices
Exact nutritional values will vary depending on size of squash, seasonings, dipping sauces, and total amount consumed, so please consider this a rough guideline only
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