Ingredients

The following ingredients have 4 Servings
  • 1 medium (about 2 pound or 0.75 kg) butternut squash,
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/2 cup raw cashews, (soaked in water 4-8 hours and drained)
  • 2 tablespoons unflavored and unsweetened non-dairy milk, (plus more as needed)
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon hot sauce, (or to taste (I used Cholula))
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, (or more to taste)

Instruction

  • Preheat the oven to 450°F and line a large (or 2 medium-sized) baking sheet with parchment paper.
  • Place the squash into a large mixing bowl. Add the oil, cornstarch, and salt, then use your hands to mix the ingredients thoroughly, ensuring the squash pieces are evenly coated with oil and cornstarch.
  • Arrange the fries in an even layer on the baking sheet.
  • Place the baking sheet into the oven and bake for about 25 to 30 minutes, until the fries are browned and crispy, carefully flipping halfway through.
  • While the fries bake, make the aioli. Place all ingredients into the bowl of a food processor and blend until smooth. Thin with additional milk if needed. Taste-test and adjust any seasonings to your liking.
  • Optionally season the fries with some extra salt to taste when they come out of the oven.
  • Serve the fries immediately with the aioli on the side.