I'm a Fry Guy: Dub Shack BBQ Makes Butternut Squash Fries

Everyone likes fries, most notably the potato variety from your favorite restaurants, drive-thru windows, or the big bags from the grocery stores we like best. However, what if I told you that I made some fries that were so good that I would have some issue with sitting in the McDonald’s drive-thru to procure for Little Miss Sunshine among others? It is known that I am pretty adventurous in the barbecue arena; therefore, the time to give the smoker a break and borrow my wife’s air fryer has come – as long as I clean it up and save her some fries.

In the quest of becoming healthier - and this week's chapter of the Tailgating for Everyone series, I have stumbled across a differing take on an American classic side item in fries. Check out this vegetable and see how they might move you below, and if it neither to your palette (nor desire to attempt), the reliable Russet potato is nearby.

Butternut Squash Fries

At least one butternut squash (more = merrier party)

Salt

Black pepper

White pepper

Cajun seasoning (optional)

Olive oil

Keep the bugs away and out of your body with whatever I am about to do to this butternut squash. pic.twitter.com/VfPMx0Okin

— A. Cedric Armstrong (@cedteaches) September 17, 2021

STEP ONE. The best butternut squashes are the ones that are dark beige. Two of the best ways to ensure your search is a success are no green patches as those are not ready, and they at least resemble the paint on your parents’ beige Camry LE models (Car enthusiasts should get that one – most shades of beige are inoffensive and boring) before the bumper dent.

As you peruse the farmer’s market or the local Kroger, also make sure they are thick in all the right places and have a hollow sound. Select the one(s) you like and bring them home for a nightcap.

STEP TWO. Once the butternut squash is home, cut the stem off and throw it away. As you cut it into pieces, be careful of how you cut the skin off – eating better hopefully does not lead to a trip to the ER – so watch your fingers. After the stem is removed, do the same thing to the bulb; the only difference with the rounded part is it can be saved and hollowed out for soup, or cubed for another recipe. In this application only the stalk [the long part] is needed so continue to cut the peel the skin off with a trusty knife or a potato peeler. Following this step, set the newly sliced strips aside on parchment paper or aluminum foil.

STEP THREE. Lay the butternut fries flat on the pan you lined with aluminum foil or parchment paper and add salt, black and white peppers, Cajun seasoning, and olive oil over them. Be certain to coat them and set the oven to 350 degrees and roast for 25 minutes turning once at the midway point.

STEP FOUR. When finished, serve immediately with last week’s Juicy Lucy burgers or as a separate tailgating side item. They can be dipped with ranch dressing or sweet-and-sour sauce but the taste alone is good enough to eat hot off the presses.

Better make more next time

Wanna know my take? Mine tasted like the fries from Rally’s and they could have been a bit crispier if I had added five more minutes to the cook time. Butternut squash fries are definitely worth the trouble for something a bit out of the norm; be sure to prep more than one squash for the entire party to prevent a culinary FOMO.