Air Fryer Butternut Squash Fries
Crispy air fryer butternut squash fries are coated in cornstarch and an egg wash, then cooked at 400°F for a golden, crunchy exterior. A zesty chipotle aioli comes together in minutes for dipping. Perfect as a game day snack or a weeknight side, and ready in about 35 minutes.
Equipment
- Air fryer
- Cutting board
- Chef's knife
- Vegetable peeler
- Large bowl
- Small bowl
- Wire rack insert
- Tongs
- Measuring spoons
- Measuring cups
Ingredients
- 1 whole butternut squash peeled and cut into baton-cut wedges
- 3 tablespoons cornstarch or tapioca flour or arrowroot powder
- 1 large egg beaten for egg wash
- 2-3 tablespoons olive oil optional; helps browning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- as needed cooking spray for misting fries
- 1/2 cup mayonnaise for chipotle aioli
- 1 tablespoon lemon juice for chipotle aioli
- 1 clove garlic crushed or minced; for chipotle aioli
- 1/4 teaspoon thyme fresh or dried leaves; for chipotle aioli
- 1/4 teaspoon onion powder for chipotle aioli
- 1/4 teaspoon smoked paprika for chipotle aioli
- to taste salt for chipotle aioli
- to taste black pepper for chipotle aioli
Instructions
- Peel the butternut squash and cut into uniform baton-cut wedges.
- Place cornstarch in a large bowl.
- Add squash pieces and toss until evenly coated in cornstarch.
- Beat the egg in a separate bowl to make an egg wash.
- Dip each coated squash piece into the egg wash.
- Season the coated pieces with salt, black pepper, garlic powder, and paprika.
- Preheat the air fryer to 400°F for 3 minutes.
- Arrange fries in a single layer on the air fryer’s wire rack insert, leaving space between pieces.
- Mist lightly with cooking spray.
- Cook for 15 minutes without opening the basket.
- Flip each piece with tongs.
- Cook an additional 8–10 minutes until golden brown and crisp.
- While fries cook, mix the mayonnaise, lemon juice, minced garlic, thyme, onion powder, smoked paprika, and a pinch of salt and pepper to make the chipotle-style aioli.
- Serve the fries immediately with the chipotle aioli for dipping.
Notes
- Cook time depends on fry thickness: thinner wedges may finish in ~20 minutes; thicker pieces need the full 25 minutes.
- For extra crunch, try a panko-parmesan coating after the egg wash and cook about 20 minutes at 400°F (browns faster).
- Keto option: replace cornstarch with almond flour mixed with parmesan and smoked paprika; cook ~25 minutes at 400°F.
- No-cornstarch option: toss wedges with oil and seasonings only; add about 3 extra minutes to cook time.
- Do not overcrowd the basket; use a wire rack insert and a single layer for best crisping.
- Storage: up to 1 hour on a wire rack at room temp; 3 days in the fridge (paper towel-lined container); freeze uncooked after coating and cook from frozen, adding ~5 minutes.
- Reheat at 380°F in the air fryer for 4–5 minutes; a light spray of oil helps re-crisp.
- If fries are soggy, raise the temp to 400°F and ensure pieces have space between them.
- Calories are approximate and exclude the dipping sauce.