Butternut Squash Fries

"Butternut squash and sweet potato fries are low in fat and sodium and high in vitamins and minerals like vitamin A, C and potassium, but sweet potato fries are double the calories, carbs and sugars. The key to butternut squash is that it needs to be baked slightly over the time you think it needs to be. The fries need to be crunchy and not gooey. Firm, perfect for dipping!"
-- @rtritsch
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 5

Recipe Card


  • 1 butternut squash
  • 1/2 cup olive oil
  • salt and pepper, to taste.
  • 2 tablespoon garlic powder


  • Step 1

    Preheat oven to 425 degrees.

  • Step 2

    Grab your squash and cut off the ends.

  • Step 3

    Using a potato peeler, peel the skin off.

  • Step 4

    Cut the squash in half and remove the seeds.

  • Step 5

    Slice the squash into small fry sizes. The skinnier, the more crunchy they get while they bake.

  • Step 6

    Toss the squash fries in a bowl and drizzle the olive oil, salt, pepper and garlic powder. Shake, shake, shake!

  • Step 7

    Put the parchment paper on a baking sheet and spread the squash in a single layer.

  • Step 8

    Bake at 425 for 20 minutes, flip the fries and bake for another 20 minutes--until they're crunchy!

  • Step 9

    Serve with ketchup!

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