5-SPICE ROASTED BUTTERNUT SQUASH FRIES WITH CREAMY SRIRACHA DIPPING SAUCE

5-Spice Roasted Butternut Squash Fries with Creamy Sriracha Dipping Sauce image

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 8

1 medium
2 tablespoons olive oil
1 1/2 teaspoons Chinese 5-spice blend
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise (vegans use vegan mayo)
1 tablespoon Sriracha sauce
1 tablespoon Tamari or soy sauce (start with less if using soy sauce then add more to taste - it's saltier than soy sauce)

Steps:

Preheat oven to 400 degrees Fahrenheit. Set out a large rimmed cookie sheet.
Place cut butternut squash into a large bowl and drizzle with olive oil. Sprinkle with 5-spice blend, 1 teaspoon kosher salt, and black pepper. Use clean fingers to toss well, making sure each piece is coated with olive oil and spices. Pour onto cookie sheet and spread into a single layer. Try to make sure there's a bit of space around each piece; if you need to divide the fries between two cookie sheets, that's fine.
Bake until tender and golden, about 40 minutes, carefully tossing 2-3 times while baking (they'll be a bit fragile).
While the fries bake, make the Spicy Sriracha Dipping Sauce. To a small bowl, add the mayo, Sriracha, and Tamari. Mix with a small whisk or fork until smooth.
Serve fries right away with the dipping sauce alongside.