Baked Butternut Squash Fries with Sage and Anchovy Aioli

Preheat the oven to 425ºF.

Place the butternut squash sticks in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight. Drain and thoroughly pat dry (the drier they are, the crispier they will be come snack time!).

Toss the dried squash, olive oil, salt and sage on one or more parchment-lined baking sheets (give your fries room to breathe). Arrange in an even layer and roast in the oven until lightly browned, about 10–15 minutes. Gently redistribute, then return to the oven and bake until firm and crispy, another 10 minutes. Drain on a paper towel or transfer directly to a parchment cone.

Meanwhile, puree the ingredients for the aioli in a small food processor until smooth. Serve the warm fries immediately alongside the aioli.

Note: I tend to buy slightly larger butternuts than usual, and always look for ones with the longest straightest shafts. I’ll then cut it in half lengthwise, right above the bulb that contains the seeds. I’ll save this part for another use since it’s less uniformly shaped and annoying to peel. Usually, I roast it in the oven and then scoop out the flesh for a puree or soup. With the remaining cylinder, I cut the top off, so I have two perfectly flat sides to work from. Then I stand it on the cutting board and shave the skin off with my chef’s knife. This is way easier than using a peeler and trying to hold onto that slippery squash. You can then create thin planks, followed by matchsticks. Viola! If you soak the butternut squash matchsticks in cold water for 30 minutes, drain and pat dry, you’ll get an ever crispier fry!