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Crispy Baked Butternut Squash Fries Recipe

Crispy Baked Butternut Squash Fries

Thin butternut squash batons are seasoned with garlic, paprika, and black pepper before baking until browned at the edges and tender inside. Serve these sweet-savory vegetable fries immediately with your favorite dipping sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 squash, about 2 1/2–3 pounds Large butternut squash
  • 2 tablespoons Olive oil
  • 1 tablespoon, optional Cornstarch or arrowroot powder
Seasonings
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika or sweet paprika
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pinch, optional Cayenne pepper

Method
 

Step-by-Step
  1. Preheat the oven to 425°F (220°C), or 400°F convection if applicable. Line one or two baking sheets with parchment paper.
  2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds and stringy center. Cut the flesh into evenly sized sticks about 1/4 inch thick and 3 inches long.
  3. Pat the squash very dry with paper towels. Toss it with the cornstarch or arrowroot powder until lightly coated.
  4. Add the olive oil, 1/2 teaspoon kosher salt, garlic powder, paprika, black pepper, and optional cayenne. Toss until every fry is evenly seasoned.
  5. Arrange the fries in a single layer on the prepared baking sheets, leaving space between each piece. Bake for 15–18 minutes, turn the fries, and continue baking for another 10–17 minutes.
  6. Remove the fries when they are browned at the edges and tender inside. Sprinkle with the remaining 1/2 teaspoon salt while hot and serve immediately.

Notes

Dry the squash thoroughly and use two baking sheets if needed to prevent steaming. Butternut squash fries soften as they stand, so serve them right away with garlic aioli, ranch dressing, chipotle mayonnaise, or ketchup.