If you’re on the hunt for a snack or side that’s both comforting and a little bit fancy, you’ve got to try my Baked Butternut Squash Fries Recipe. These fries are crispy on the outside, tender on the inside, and just the right balance of savory spices. I absolutely love how they turn out every time, and I promise once you make them, they’ll become a regular in your kitchen rotation—you won’t even miss the regular fries!
Why You’ll Love This Recipe
- Simple Ingredients: Uses easily available pantry staples and fresh butternut squash for a wholesome snack.
- Crispy and Tender: Baked to perfection with a coating that gives a fantastic crunch without deep frying.
- Versatile Flavor: Seasoned with garlic, paprika, and thyme, but easy to tweak to your liking.
- Kid and Adult Friendly: My family goes crazy for these fries, and they’re a great way to sneak in more veggies.
Ingredients You’ll Need
These ingredients work so well together to create fries that are flavorful, crispy, and satisfying without a ton of fuss. When shopping, pick a butternut squash with a longer neck, as it’s easier to cut into sticks and cooks evenly.
- Butternut squash: Use the long neck part for easy slicing and consistent fry shapes.
- Cornstarch: This is the secret to crispiness—don’t skip it! It helps create that delicate crust.
- Olive oil: Adds richness and helps the seasoning stick while baking.
- Garlic powder: Gives a savory depth without overpowering the subtle sweetness of the squash.
- Paprika: Adds a gentle smoky warmth and beautiful color.
- Dried thyme: Offers an earthy herbal note that complements the other spices perfectly.
- Salt and pepper: Essential for balancing flavors—season generously!
- Mayo & herbs: Optional but I love a herbed mayo for dipping—it makes the fries pop.
Variations
I love playing around with this Baked Butternut Squash Fries Recipe to suit whatever mood I’m in or what I have in the pantry. Don’t be shy about making it your own!
- Spicy Kick: Add a pinch of cayenne or chili powder to the seasoning mix if you like your fries with some heat—my friends adore this version.
- Herb Swap: Tried rosemary or sage instead of thyme—gives a wonderful aromatic twist, especially in fall.
- Gluten-Free or Flour Swap: If you don’t have cornstarch, you can use arrowroot powder or a light dusting of rice flour for the same crisp effect.
- Vegan Dip Options: Mix vegan mayo with lemon juice and fresh parsley for a bright dip that pairs beautifully with these fries.
How to Make Baked Butternut Squash Fries Recipe
Step 1: Prep Your Butternut Squash Like a Pro
Start by peeling and cutting the long neck part of your butternut squash into fry-shaped sticks—think classic French fry thickness. Pat them dry with paper towels; this step is key because any moisture will stop your fries from crisping up in the oven. Trust me, I’ve seen soggy fries before—it’s no fun!
Step 2: Coat and Season
Place your dried squash sticks in a large bowl and sprinkle the cornstarch over them. Use your hands to toss and coat every piece evenly—this layer is what creates that perfect crunch. Then, shake off any extra cornstarch in a colander to avoid clumpy bites. Toss everything back in the bowl with olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Mix so every fry is flavor-packed.
Step 3: Bake to Crispy Perfection
Line two large baking sheets with parchment paper and spread your fries out in a single layer—this is super important because overcrowding leads to steaming, not baking. Pop them in a 425°F oven for 30-35 minutes, flipping once halfway through. You’ll know they’re done when they’re tender inside and have golden, crispy edges. Let them cool for 5-10 minutes before serving so they hold their crunch.
Pro Tips for Making Baked Butternut Squash Fries Recipe
- Dry Your Squash Thoroughly: Removing moisture before dusting with cornstarch is the secret to getting them crispy instead of soggy.
- Don’t Crowd the Pan: Baking in a single layer ensures each fry gets evenly crisped without steaming.
- Flip Fries Halfway: Turning them at the halfway mark helps them brown evenly on all sides.
- Use Parchment Paper: It makes cleanup easy and prevents fries from sticking or burning on the baking sheet.
How to Serve Baked Butternut Squash Fries Recipe
Garnishes
I love sprinkling a little freshly chopped parsley or chives on top—it brightens the dish and adds a fresh pop of color. A drizzle of lemon juice right before serving also adds a lovely zing. And for dipping, a garlic herb mayo is my go-to; it complements the natural sweetness of the squash perfectly.
Side Dishes
These fries go wonderfully alongside roasted chicken, grilled burgers, or even a light salad if you’re aiming for a balanced meal. I often serve them with a kale caesar or a simple arugula salad—adds just the right amount of freshness.
Creative Ways to Present
For parties, I like to serve these fries in individual little cups lined with parchment—makes for a fun finger food presentation. Or, stack them up like a fries tower with dollops of dip in between for a playful twist that always gets people talking.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes doesn’t happen in my house!), store them in an airtight container in the fridge. They keep well for 2-3 days. When you’re ready to eat them again, you can revive that crispness with a quick oven reheat.
Freezing
I don’t usually freeze these fries because they’re best enjoyed fresh for that crunch factor. But if you want to, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag—bake them straight from frozen, adding a few extra minutes.
Reheating
To reheat and regain crisp, pop your fries in the oven at 350°F for about 5 minutes or use a toaster oven. Microwaving tends to make them soggy, so avoid that when possible.
FAQs
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Can I use regular potatoes instead of butternut squash?
You could, but the texture and flavor will be quite different. Regular potatoes fry up with a different starch content and moisture level. This recipe is tailored for the natural sweetness and soft flesh of butternut squash, which makes these fries uniquely delicious.
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Why do we use cornstarch in the recipe?
Cornstarch coats the fries and helps absorb moisture, which is why your fries come out crispy instead of soggy. It also helps the seasoning stick evenly. It’s a little trick I discovered after several attempts at baking squash fries.
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Can I make these gluten-free?
Absolutely! Cornstarch is naturally gluten-free, so this recipe is already suitable. Just make sure your seasoning and any dips you use are gluten-free as well.
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How do I keep the fries from sticking to the pan?
Using parchment paper is a game changer—it prevents sticking and helps with even baking. If you don’t have parchment, lightly greasing the baking sheet can help, but I find parchment works best.
Final Thoughts
This Baked Butternut Squash Fries Recipe holds a special place in my heart because it’s one of those simple dishes that feels indulgent but is actually pretty healthy. Whenever I serve these, the smiles around my table tell me I picked a winner. I encourage you to give it a try—whether it’s for a cozy weeknight dinner or your next casual get-together, these fries are sure to impress and satisfy alike!
Print
Baked Butternut Squash Fries Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful Baked Butternut Squash Fries make a healthy and delicious alternative to traditional fries. Lightly coated with cornstarch and seasoned with garlic, paprika, and thyme, these fries are baked to perfection for a tender yet crisp texture. Perfect as a snack or side dish, served with your favorite dipping sauce.
Ingredients
Butternut Squash Fries
- 1 medium butternut squash (peeled and cut into sticks, use only long neck part)
- 3 tablespoons cornstarch
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
Dipping Sauce
- Mayo & herbs for dipping (amount as desired)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Butternut Squash: Place the peeled and cut butternut squash sticks into a large bowl and pat them dry thoroughly with a paper towel to remove excess moisture.
- Coat with Cornstarch: Sprinkle the 3 tablespoons of cornstarch over the butternut squash sticks and use your hands to coat each piece evenly. Transfer the coated sticks to a colander and shake gently to remove any excess cornstarch for an optimal crisp finish.
- Season and Oil: Return the dry, cornstarch-coated squash sticks back to the bowl. Add 3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon dried thyme, salt, and pepper. Toss well to evenly coat all the fries with oil and seasoning.
- Arrange on Baking Sheets: Spread the squash sticks out in a single layer on the prepared baking sheets, ensuring they are not overcrowded. This helps them bake evenly and get crisp on all sides.
- Bake: Place the trays in the oven and bake for 30 to 35 minutes, flipping the fries halfway through the cooking time to ensure even browning and crispiness.
- Cool and Serve: Remove the fries from the oven and let them cool for 5 to 10 minutes. Serve warm with your favorite mayo and herb dipping sauce for a delicious treat.
Notes
- Storage: Store any leftover fries in an airtight container in the refrigerator. To reheat, bake in the oven at 350°F (175°C) for 5 minutes or reheat in a toaster oven for a crisp finish.
- Substitutes: For best results, stick to cornstarch, but you can substitute with all-purpose flour if needed. Feel free to experiment with different herbs to suit your taste preferences.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
