Back in college, butternut squash fries were my thing. My roommate Alexa and I would make a giant pan-full (ok, sometimes two pans) turn on a Lifetime movie, crack open a bottle of ketchup and girls night was complete. I’m not sure why they fell off my radar for a while but I’m happy to report they’re back. And this time… they’re getting cheesy + garlicky.
Butternut squash fries taste sort of like sweet potato fries. It’s a little bit harder to get them crispy, but it is possible. You have to cut your pieces to be the same size or else you’ll end up with a half-soggy/half-burnt tray and that’s no good. So make sure you cut them into similar sized pieces!
The main difference between butternut squash and sweet potatoes? B-nut squash has about half the calories & carbs of sweet potatoes. While there is absolutely nothing wrong with a sweet potato, butternut squash can be a nice “high volume” food, when you’re craving a big serving or you’re watching your calorie intake.
Tips for perfect butternut squash fries
- Try to cut your squash into even-sized pieces so it cooks at the same rate.
- Don’t forget to spray your baking sheet with non-stick spray or they’ll get stuck to the pan!
- These fries are best when they’re fresh out of the oven! Don’t try to keep leftovers, as they’ll get soggy.
Ok, let’s get to it.Print
Parmesan Butternut Squash Fries
Upgrade your fries by trying these parmesan butternut squash fries! Healthier than sweet potato fries but just as delicious!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: Snack
- 1 medium butternut squash
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 oz Parmesan cheese
- Parsley (optional)
- Preheat the oven to 400.
- Spray a large baking pan with non-stick spray.
- Peel the butternut squash and then slice into fry shapes.
- The trick is to make all the pieces roughly the same size. You want them to be about 1/4″ thick. If they’re too thin, they’ll burn and if they’re too thick, they’ll get soggy.
- Toss in olive oil, sprinkle with salt, and spread in a single layer on the baking sheet.
- Bake for 10 minutes, then flip the fries.
- Bake for another 8-10 minutes or until the fries begin to brown.
- Once they’ve browned up, they’ll start to get crispy and they’ll be ready to take out of the oven!
- Let cool for a few minutes before taking them off the pan.
- Sprinkle with parsley before serving.
Keywords: Butternut Squash Fries
As soon as you make them… you’ll wish you made a double batch. I promise.