The first time I made roasted butternut squash fries, I wasn’t sure if they could ever rival traditional potato fries. But after one bite, I was hooked. The natural sweetness of the squash, combined with the caramelized edges from roasting, created a flavor that was both comforting and refreshing.

I made them on a cool autumn afternoon, serving them with a simple garlic-yogurt dip, and they disappeared faster than I expected—my family asked for seconds before I could even sit down.

What I love about these fries is that they’re not only delicious but also lighter and more nutritious than regular fries. They’ve quickly become one of my go-to sides for burgers, sandwiches, or even just as a healthy snack. Plus, they’re so easy to prepare with just a few pantry spices and a hot oven. Once you try them, you’ll find yourself making them on repeat.

Why You’ll Love This Recipe

Healthier Alternative to Fries
Roasted instead of deep-fried, these fries are packed with vitamins, fiber, and fewer calories—perfect if you want guilt-free snacking.
Naturally Sweet & Flavorful
Butternut squash develops a caramelized sweetness in the oven, pairing beautifully with savory spices.
Simple Ingredients, Big Flavor
Just squash, oil, and spices—you don’t need fancy ingredients to make them shine.
Versatile & Pairable
Serve with burgers, grilled chicken, or enjoy as a snack with your favorite dipping sauce.
Kid-Friendly Snack
Kids love their slightly sweet taste, and you’ll love that they’re eating vegetables without complaint.

Ingredients

1 large butternut squash (peeled, seeded, cut into fry-shaped sticks)
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tbsp cornstarch (optional, for extra crispiness)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the squash fries in olive oil, garlic powder, paprika, salt, and pepper. For extra crispiness, dust with cornstarch before coating with oil.
Spread fries evenly on the baking sheet in a single layer, leaving space between each piece.
Roast for 25–30 minutes, flipping halfway through, until golden and slightly crisp on the edges.
Serve hot with ketchup, garlic aioli, or your favorite dipping sauce.

Assembly Notes

Cut fries evenly for consistent cooking.
Avoid overcrowding the pan—this ensures they roast instead of steam.
A parchment-lined tray helps prevent sticking and encourages crispness.

Mistakes to Avoid

Cutting uneven pieces: They’ll cook at different rates, leading to some burnt and some undercooked fries.
Skipping the flip: Without turning halfway, one side may stay soggy.
Overcrowding the pan: This traps steam and prevents caramelization.

Expert Tips

Soak fries in cold water for 20 minutes before baking to remove excess starch and improve crispiness.
Use a hot oven (425°F+) for the best texture.
Add a sprinkle of Parmesan and fresh herbs right after roasting for an extra flavor boost.
Pair with dips like sriracha mayo, tzatziki, or honey mustard to elevate the snack.

FAQs

1. Can I make these in an air fryer?
Yes! Cook at 400°F (200°C) for 15–18 minutes, shaking halfway.

2. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.

3. Can I freeze butternut squash fries?
Yes, freeze raw cut fries in a single layer, then bake directly from frozen—just add 5 extra minutes.

4. Do I need to peel the squash?
Yes, butternut squash skin is tough. Always peel before cutting into fries.

5. What dips go best with these fries?
Garlic aioli, ranch, spicy ketchup, or yogurt-based dips pair beautifully.

6. Can I make them sweet instead of savory?
Absolutely! Toss with cinnamon and a touch of brown sugar for dessert-style fries.