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Charlotte's Butternut Squash Fries

Charlotte C.

"This is my favorite side dish, and the first thing I've made all by myself. It goes great with pretty much anything and is a perfect side for a Thanksgiving dinner or just a cold fall day. Hope you enjoy!"
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Ingredients

50 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 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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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
  2. Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
  3. Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

Footnotes

  • Cook's Note:
  • Serve it plain, or make a tasty spiced aioli dip with it! Simply combine mayonnaise, olive oil, paprika, cayenne, garlic, and salt. There are no measurements for the dip, so write it down if you find a good balance.

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Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

Incredible. My husband recently confessed he was not enjoying all of the yellow squash I had been serving him. We are eating Paleo and low carb. Tried this recipe and he thought they were swe...

Most helpful critical review

way over cooked. reduce the time by 10-15 mins

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Least positive
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Incredible. My husband recently confessed he was not enjoying all of the yellow squash I had been serving him. We are eating Paleo and low carb. Tried this recipe and he thought they were swe...

We have a bumper crop of butternut squash this year to fix all different ways. Seasoned with garlic salt and paprika. Sprayed the cookie sheet with PAM and put them in the oven for 35 minutes G...

This is my new favorite squash recipe! My VERY picky two year old even loved it when I told him they were french fries. I didn't have fresh thyme, and though I'm sure it would be even better, ...

This is great because our squash is coming in almost daily. I should have flipped the fries over halfway through cooking because they got a little burned. But the seasoning mix is 5 stars!

should have made the chips a bit bigger wasn't aware they'd shrink so much in the oven but so easy and yummy.

way over cooked. reduce the time by 10-15 mins

I think I cut the pieces too large because some of them were overdone but most of it just didn't get crisp at all. They were really tasty though and my 1 year old twins loved them!

This recipe is wonderful. My husband, who doesn't like vegetables went back for thirds. Next time I'll keep the garlic in larger pieces and slice the squash smaller.

Just brought it out of the oven! WOW, who knew this squash was so easy to cook and its scrumptious! The hardest part is peeling it. I used smoked paprika for a little sniffers the flair. I ...