These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.

CMOYA40

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.

  • Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Nutrition Facts

102 calories; protein 2.3g 5% DV; carbohydrates 26.5g 9% DV; fat 0.2g; cholesterolmg; sodium 9.1mg. Full Nutrition

Reviews (231)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2008
I shook these in a gallon zip-loc bag with olive oil and kosher salt. I spread them evenly on baking sheets and flipped often. Occasionally the excess water from the squash would pool in the pans so I drained them once or twice during baking and I really think this helped cut down on the mushiness. They are softer than french fries but mine were not really mushy. Delicious!! My kids liked these as well as the adults at my dinner tonight. I will make these again for sure. Read More
(389)

Most helpful critical review

Rating: 3 stars
11/07/2011
The flavor was great however the end result was very unlike a fry. No crispness or crunch. I tossed in olive oil and salt then baked for 35 minutes total. Still not crispy like I wanted them to be. Would be a great component in another dish but not a stand-alone side for me. Read More
(9)
312 Ratings
  • 5 star values: 139
  • 4 star values: 109
  • 3 star values: 44
  • 2 star values: 10
  • 1 star values: 10
Rating: 5 stars
09/21/2008
I shook these in a gallon zip-loc bag with olive oil and kosher salt. I spread them evenly on baking sheets and flipped often. Occasionally the excess water from the squash would pool in the pans so I drained them once or twice during baking and I really think this helped cut down on the mushiness. They are softer than french fries but mine were not really mushy. Delicious!! My kids liked these as well as the adults at my dinner tonight. I will make these again for sure. Read More
(389)
Rating: 4 stars
09/12/2008
Really yummy! Like other reviewers, I coated the slices in olive oil, sprinkled with salt, pepper, cinnamon, a tiny bit of nutmeg. I also put the cookie sheet into the oven while it was pre-heating to warm up the pan, this helps the fries to be crispy, instead of soggy. Read More
(307)
Rating: 5 stars
03/28/2008
I tossed mine in olive oil first and needed to bake them more like 45 minutes. Also I just cut mine into round pieces. It is way easier to cut. I just slice all the way down the squash...time saver. I will make this again for sure. Read More
(231)
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Rating: 4 stars
10/08/2010
I treated like we do zuchini or eggplant. salt them and put them on a papertowel and let the salt pull water from them...then oil, season and bake. HUGE difference and more like fries. Read More
(136)
Rating: 5 stars
10/02/2008
I could cry these are so good. My first experience with butternut squash and im hooked. I had no idea it would be so sweet and rich tasting. Thanks for the non-intimidating recipe! Read More
(83)
Rating: 4 stars
05/04/2008
Actually I would rate 3 1/2 - it had GREAT flavor however I sliced thin like it some recommended for the same amount of time. It was browning nicely but was mushy 30 min was up. To start I tossed in olive oil and flavored it like others recom. w/ cin nutmeg and I added garlic salt...anyway since I didn't have "fries" I tossed it all in a dish and family ate it anyway - they loved the flavor. So I would have given it a 4 or 5 had it not been so mushy!:( Read More
(64)
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Rating: 4 stars
10/06/2009
These are a great idea for kids and grown ups alike. I've been doing "faux fries" for awhile and have found that the best way to get that crispiness you are looking for is to first toss them in a small amount of evoo cook them a little shorter time than called for then broil them for the last 3-5 minutes. You'll have to experiment with the thickness you cut the time you cook and your own oven temps but a few times and you should find the right mix so that they come out soft on the inside and crispy out. I move alot so I have to play with the mix with each new oven. Don't put too much oil on it won't help! Also don't crowd the pan or everything ends up getting steamed instead of "faux fried". Hope this helps! Read More
(61)
Rating: 4 stars
11/18/2007
Toss the squash in a little olive oil first they will be a lot tastier and not stick to the pan. Read More
(61)
Rating: 4 stars
11/18/2007
I used butter spray first then seasoned with Mrs. Dash as I cook salt free. Yum. Even the kids liked them. Read More
(42)
Rating: 3 stars
11/07/2011
The flavor was great however the end result was very unlike a fry. No crispness or crunch. I tossed in olive oil and salt then baked for 35 minutes total. Still not crispy like I wanted them to be. Would be a great component in another dish but not a stand-alone side for me. Read More
(9)