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Butternut Squash Fries

Butternut Squash Fries


"These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better."
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35 m servings 102 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 226
  1. 305 Ratings

Most helpful positive review

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 p...

Most helpful critical review

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 the...

Most helpful
Most positive
Least positive

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 p...

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-heat...

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 s...

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.

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!

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 tos...

Toss the squash in a little olive oil first, they will be a lot tastier and not stick to the pan.

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 ...

I used butter spray first then seasoned with Mrs. Dash as I cook salt free. Yum. Even the kids liked them.

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