Bake-tastic Butternut Squash Fries - Hungry Girl

Made  times
Jamie Davis 2

"PER SERVING (1/2 of recipe): 125 calories, <0.5g fat, 158mg sodium, 33g carbs, 3g fiber, 6g sugars, 3g protein -- POINTS® value 2*"
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2 servings
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  1. Preheat oven to 425 degrees.
  2. Slice the ends off the squash, and then cut it in half widthwise. Peel squash with a vegetable peeler or carefully with a knife. Cut the round bottom piece in half lengthwise and remove seeds.
  3. Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Pat spears firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
  4. Lay spears out on a layer of paper towels, and let stand for at least 5 minutes, to allow the salt to draw out any excess moisture. Then pat with paper towels again. If you like, sprinkle with additional salt.
  5. Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then lay spears flat on it. (Use two pieces of bakeware, if needed.)
  6. Bake in the oven for 20 minutes, and then carefully flip spears. Bake for about 20 minutes longer, until tender on the inside and crispy on the outside.
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