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These crispy oven-baked kabocha squash fries are a nutrient-dense twist on a classic comfort food. Made with just three ingredients—kabocha squash, animal fat, and sea salt—they're simple, wholesome, and incredibly satisfying.
The edges get beautifully browned while the inside stays soft and flavorful, making them ideal as a side dish or snack. They’re best served fresh but can be stored for later—though good luck having leftovers!
• 1 medium kabocha squash
• 1 tbsp grass-fed ghee (or butter)
• Sea salt, to taste
1. Preheat the oven to 375°F (190°C).
2. Cut the kabocha squash in half and use a vegetable peeler to remove most of the green skin, aiming for a light green-yellowish hue.
3. Scoop out the seeds and stringy flesh from the center.
4. Slice the squash into thin fry-like strips. The thinner the strips, the crispier the result.
5. Spread the fries out on a parchment-lined baking sheet.
6. Drizzle the melted ghee over the fries and toss to coat evenly.
7. Sprinkle with sea salt to taste.
8. Bake for 50–60 minutes, or until the edges are browned and the fries are dry with a golden-brown hue.
9. Remove from the oven, salt again if desired, and let rest for 10 minutes before serving.
