3 cups canola or grapeseed oil
3 tablespoons plus 1 teaspoon salt
1 teaspoon cayenne pepper
1 small to medium butternut squash
2 cups plus 1 cup all-purpose flour
2 cups water
Heat oil to 375°F in a small stock pot or high-sided sauté pan. In a small bowl, mix 3 tablespoons salt with the cayenne pepper. Reserve.
Peel the butternut squash and cut in half where the long part meets the round part. Cut the round part in half and remove the seeds using a spoon.
Cut each round into ¼ inch thick half-moon shapes. Cut the long part into ¼ inch slices and then each slice into ¼ inch sticks.
Place 2 cups of the flour in a large bowl along with 1 teaspoon of salt. Whisk the egg in a small bowl with water. As you stream the water and egg mixture into the flour, continuously whisk ingredients together. Your batter should be a little loose, it is a thinner batter.
Place the remaining 1 cup flour in a bowl or on a small sheet pan.
Dip the pieces of squash a few at a time into the flour, coating all the way around. Shake off excess flour and then dip into the batter. Let excess batter drip off and place the pieces in the fryer 6-8 at a time. Note: it is important not to overcrowd the pan. You may have to raise or lower the heat to maintain an oil temperature of 375°F.
Fry the pieces for 4-5 minutes or until they begin to turn golden brown. Remove from the oil using a spider or mesh strainer and place on a baking sheet lined with a rack. Season with the cayenne salt. Serve with Chipotle Aïoli. Note: the fries can be reheated in a 450°F oven if necessary.