Butternut Squash Fries

Butternut Squash

I know we are in the dead of summer and butternut squash is considered a winter squash, reminiscent of fall flavors. But after spotting them at the grocery store, I thought what the heck, I’ll buy one of these and make something with it.
What’d I come up with?
Butternut Squash Fries! These fries are so good…even better than sweet potato fries. They are my absolute new favorite thing.
They couldn’t be any easier to make. In fact, the hardest part is cutting and peeling the squash.
Enjoy the butternut squash fries seasoned with just salt and pepper or be bold and sprinkle them with Cajun spices. Either way your taste buds will be singing their praises!
An added bonus: save the seeds you scoop out and toast them up for a crunchy snack!

Butternut Squash

All you need to do is slice the butternut squash in half and remove the pulp and seeds with a spoon. Use a sharp knife or a good peeler to remove the skin and slice into strips. Toss with oil, sprinkle with seasoning and pop them in the oven until they are nice and tender.

Butternut Squash Fries

Here’s what you end up with: a slightly sweet, buttery, salty piece of heaven.

Butternut Squash FriesButternut Squash Fries

Butternut Squash Fries

1 Butternut Squash
1-2 Teaspoons Extra Virgin Olive Oil (just enough to evenly coat the squash)
Salt and Pepper to taste
Cajun Seasoning to taste (optional)
- Preheat oven to 400 degrees F.
– Place a wire rack on top of a baking sheet.
– Slice the butternut squash in half.
– Use a spoon to remove seeds and pulp.
– Using a sharp knife or peeler, remove the skin.
– Slice the squash into small strips.
– Add the squash to a small bowl and toss around in the olive oil, salt and pepper, and other seasonings, if using.
– Place the butternut squash strips on the wire rack in a single layer.
– Bake for 20 minutes.
– Remove from oven, flip over, and bake for another 20 minutes or until golden brown and tender.
– Sprinkle a little more salt when they come out of the oven.

Roasted Butternut Squash Seeds


Butternut Squash Seeds, rinsed and dried
Extra Virgin Olive Oil
Salt to taste
- Preheat oven to 275 degrees F.
– Line a baking sheet with parchment paper.
– Rinse the seeds in water and remove any remaining pulp or fibers.
– Pat dry with a towel.
– Coat the seeds with oil and salt. (Add more or less oil and salt depending on how many seeds you have)
– Roast for 15-20 minutes or until you hear the seeds start to pop.
– Remove from the oven and allow to cool slightly.
  • http://www.thepinksprinkle.com Kristine

    Brittany, I love all of your recipes! YUM!

    • sprightliest

      Thank you Kristine!

  • http://learnfromyesterday.com Jodee Weiland

    What a great idea…I love butternut squash! This looks so delicious…thanks for sharing!