Fall has reunited me with a long lost friend: butternut squash! I almost forgot how much I like to roast up butternut squash, especially in a fry cut – a la butternut squash fries.
They are very similar to my sweet potato fries. Heck, the recipe is almost identical (minus sweet potatoes, plus butternut squash). Looking at this pan, you can barely tell the difference.
But there is one distinct difference. Butternut squash is a little bit lighter in calories and PointsPlus.
If it came down to a contest, I would probably favor my beloved sweet potato fries based on taste alone. But dang, these are pretty close!
Sometimes you just need a fry fix for a minimal amount of calories or PointsPlus. And for a lighter option (1pp per serving for the olive oil!), you can’t beat these butternut squash fries for a light and healthy side item.
So even though they are so similar, I decided to go ahead and share a recipe post.
Butternut Squash Fries Recipe
Butternut Squash Fries
- 14 ounces raw butternut squash peeled, de-seeded and chopped into fry shape (weighed on my food scale)
- 1/2 teaspoon course sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 teaspoons olive oil
- parchment paper
- baking sheet
- Preheat the oven to 400 degrees.
- Peel, de-seed and slice up your butternut squash into finger-sized fries. They don't have to be perfect, but try to keep the size fairly consistent.
- Place the squash slices in a mixing bowl, along with the oil, salt, pepper and paprika.
- Toss to coat.
- Line a baking sheet with parchment paper.
- Arrange the squash on the baking sheet, and bake until they start to crisp, for about 35 minutes.
- Serve immediately.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I would love to hear if you try this recipe! Let me know in the comments.
If you really like this recipe, please pin and share it.
Now, excuse me while I stuff my face!