Butternut Squash Fries with Black Bean Chili

To achieve crispy butternut squash fries, ensure that you cut the squash into uniform quarter-inch thick pieces for even cooking. Preheat your oven to 400 degrees F (200 degrees C) and spread the fries in a single layer on a greased baking sheet. Bake them for about 15 minutes, flipping halfway through for optimal crispiness.

Yes, you can easily make this recipe vegan by omitting the shredded cheddar cheese and sour cream. Instead, consider using a dairy-free cheese alternative or a vegan sour cream substitute to maintain the creamy texture and flavor.

If you don't have butternut squash, sweet potatoes or zucchini can be great alternatives for the fries. For the black bean chili, you can substitute canned black beans with kidney beans or pinto beans, and if you prefer a spicier kick, you can add more cayenne pepper or jalapeños.

To store leftovers, let the butternut squash fries and black bean chili cool completely. Place them in airtight containers and refrigerate. The fries can be stored for up to 3 days, while the chili can last up to a week. Reheat in the oven or on the stovetop for best results.

Butternut squash fries and black bean chili pair well with a fresh green salad or a side of guacamole. You can also serve them with tortilla chips for added crunch or a side of rice for a more filling meal.