Butternut Squash Fries

These are definitely not your average fries. They are slightly crisp on the outside while still soft and fluffy on the inside. Compared to a sweet potato, the butternut squash makes for fries with a sweeter and nuttier flavor. I experimented with two versions: half with just sea salt and the other half with a blend of sea salt, flaxseed, and herbs. You can make a single serving or a big batch for a crowd. I’ve omitted measurements because almost everything is based on your own flavor preferences.


  • butternut squash
  • extra virgin olive oil
  • sea salt

For the seasoned version:

  • ground flaxseed
  • your choice of dried herbs


  1. Preheat oven to 400 degrees.
  2. Chop your butternut squash into matchsticks about 1/2 inch thick all around. I recommend cutting them thicker than thinner, because they do shrink in the oven.
  3. In a mixing bowl, drizzle olive oil over the butternut squash and sprinkle the salt. If you are also using seasoning, add the mix now. Don’t be afraid to use your hands to incorporate everything together. Make sure you coat the butternut squash well to prevent sticking to the foil or burning.
  4. Arrange the matchsticks onto a foil covered baking sheet. I lightly greased it just to ensure no sticking.
  5. Bake for 20-45 minutes. It really depends how big your batch is and how thick each fry is. Just remember to flip each fry midway through.

One Response to Butternut Squash Fries

  1. Pingback: Curried Eggplant and Chickpeas « VEGeneration

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