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    Home » Recipes » Sides

    Baked Butternut Squash Fries

    Published: Nov 8, 2022 by Jenn Sebestyen

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    Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.
    Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.

    Switch up your fry game with these easy Baked Butternut Squash Fries! They’re crispy on the outside, tender on the inside and they make a tasty side dish or snack.

    Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.

    You’ve had french fries and sweet potato fries and now it’s time to try Butternut Squash Fries!

    They’re great on their own or with your favorite dipping sauce.

    Serve them as a snack, party appetizer, or as part of a larger meal.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Complete the meal
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan side dishes
    8 Baked Butternut Squash Fries

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Butternut squash ~ Use raw butternut squash. Peel the squash and remove the seeds. Then cut into long thin strips that resemble french fry shape.

    If you love butternut squash, you don’t want to miss these delicious vegan butternut squash recipes!

    You could also use acorn squash, delicata squash, or kabocha squash.

    Cornstarch ~ A light coating of cornstarch will help the butternut squash fries to crisp up. Arrowroot powder may be used instead.

    Oil ~ A drizzle of oil will help them get crispy, too. Use a neutral flavored oil, like olive oil, avocado oil, grapeseed oil, or canola oil.

    For an oil-free option, simply skip the oil. They may not bake up quite as crispy, but will still be delicious!

    Spices and herbs ~ I use a combo of onion powder, garlic powder, paprika, salt and pepper.

    Other tasty choices would be chili powder, cumin, oregano, and even a kick of spicy heat from cayenne.

    Extras ~ Add some nutritional yeast or vegan parmesan cheese for a savory, cheesy flavor. Or go the sweet route by adding some cinnamon.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Cut the squash. Peel the squash using a sharp chef’s knife or vegetable peeler. Then cut the squash in half lengthwise. Use a spoon to scoop out the seeds from the bulbous end.

    Cut the bulbous ends from the straight neck. Slice the straight neck into long, thin, even pieces in the shape of fries.

    You can do this for the bulbous end, too, however they won’t be perfectly straight. You can either save this part of the squash for other recipes, like butternut squash apple soup, butternut squash risotto, or butternut squash mac and cheese, or do your best to cut them into even pieces similar to the straight end.

    Cornstarch sprinkled on long, thin cuts of butternut squash.
    Raw cut squash mixed with cornstarch and spices.
    Squash mixed with seasoning.
    Cut raw squash sprinkled with spices in a mixing bowl.

    Using a clean kitchen towel or paper towel, pat the squash fries gently to remove any excess moisture. Then place them into a mixing bowl and sprinkle with cornstarch and toss well. Shake off any excess cornstarch and wipe it out of the bowl.

    Drizzle with oil and add the spices, herbs, salt and pepper. Toss well until evenly coated.

    Long thin cuts of seasoned raw butternut squash in a baking dish.
    Oven baked butternut squash fries in a baking dish.

    Place the butternut squash fries spaced out in a single layer on a rimmed baking sheet or in a baking dish.

    Bake for 35 minutes, flipping half way through, until the fries are lightly browned and caramelized on the outside and tender on the insides. Sprinkle with additional salt, if desired, as soon as they come out of the oven.

    Serve warm with chopped fresh parsley sprinkled over the top and next to your favorite dipping sauce.

    Complete the meal

    Anything you would serve with regular potato french fries would work well with butternut squash fries, too.

    Try them next to my Spicy Bean Burgers, BBQ Chickpeas Sandwiches, Vegan Chicken Cutlets, or Baked Tofu.

    And don’t forget the dipping sauce. Serve them with ketchup, vegan mayonnaise, pumpkin seed pesto, roasted red pepper cashew dip, southwest vegan ranch dressing, or homemade vegan queso.

    Storage and freezing

    Fridge: Leftover butternut squash fries will keep in an air-tight container in the fridge for 3 to 4 days.

    Freezer: You can freeze them, too. Lay them out in one single layer on a baking sheet and place in the freezer. Once the fries are frozen, transfer them to a freezer-safe zip top plastic bag. The should keep well up to 3 months.

    Reheat: If frozen, thaw them overnight in the fridge. Reheat in an oven until warmed through and crisp again.

    Overhead view of a plate of baked cut squash.

    Pro tips and tricks

    ~ Cut the butternut squash into same size, thin, even pieces so they cook uniformly.

    ~ Gently pat off any moisture from the cut squash before adding the rest of the ingredients.

    ~ Place the cut squash on a baking sheet in a single, even layer. Do not overlap and do not overcrowd the pan.

    ~ Make sure your oven is properly preheated!

    ~ Serve with your favorite dipping sauce, if desired.

    FAQs

    What does butternut squash taste like?

    Butternut squash has a mild, nutty, and subtly sweet flavor. It kind of tastes like a cross between pumpkin and sweet potato.

    What do butternut squash fries taste like?

    So yummy! Butternut squash is mild tasting on its own and takes on flavors from spices and herbs really well. You can change the taste of these fries by switching up the spices used.

    They won’t be quite as crispy as traditional restaurant french fries that are deep fried in oil, but

    Does butternut squash need to be peeled before cooking?

    In this case, yes, you need to peel the squash before baking. I find a sharp chef’s knife to work best, but you could also use a vegetable peeler.

    Plate of butternut squash fries next to a small bowl of dip.

    More vegan side dishes

    • Creamy Vegan Mashed Potatoes
    • Easy Garlic Green Beans
    • Kale Apple Slaw
    • Vegan Garlic Bread
    • Oven Roasted Radishes and Brussels Sprouts
    • Dairy Free Cornbread
    • Veggie Potato Fritters

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.

    Baked Butternut Squash Fries

    Switch up your fry game with these easy Baked Butternut Squash Fries! They're crispy on the outside, tender on the inside and they make a tasty side dish or snack.
    5 from 1 vote
    Print Pin Rate
    Course: Sides
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 185kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 large butternut squash peeled and seeded
    • 2 tablespoons cornstarch
    • 2 tablespoons olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried parsley
    • ½ teaspoon salt or to taste
    • ¼ teaspoon black pepper or to taste
    • chopped fresh herbs, like parsley or thyme for garnish, optional

    Instructions

    • Preheat the oven to 425°F.
    • Peel the squash using a sharp chef's knife or vegetable peeler. Then cut the squash in half lengthwise. Use a spoon to scoop out the seeds from the bulbous end.
      Cut the bulbous ends from the straight neck. Slice the straight neck into long, thin, even pieces in the shape of fries.
      Save the bulbous end to use in other recipes.
    • Using a clean kitchen towel or paper towel, pat the squash fries gently to remove any excess moisture. Then place them into a mixing bowl and sprinkle with cornstarch and toss well. Shake off any excess cornstarch and wipe it out of the bowl.
    • Drizzle with oil and add the spices, dried herbs, salt and pepper. Toss well until evenly coated.
    • Place the butternut squash fries spaced out in a single layer on a rimmed baking sheet or in a baking dish.
      Bake for 35 minutes, flipping half way through, until the fries are lightly browned and caramelized on the outside and tender on the insides.
    • Sprinkle with additional salt, if desired, as soon as they come out of the oven.
    • Serve warm with chopped fresh parsley sprinkled over the top, if desired.

    Nutrition

    Calories: 185kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 226mg | Potassium: 1383mg | Fiber: 2g | Sugar: 11g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Mel H says

      November 09, 2022 at 8:32 am

      I have a butternut on my counter right now… this is the recipe I needed! YAY! I will try air frying mine, as that’s how I do sweet potato fries. Thanks.

      Reply
      • Jenn Sebestyen says

        November 09, 2022 at 11:02 am

        Perfect! Report back how they turn out in the air-fryer as I’m sure others would love to know, too! I don’t have one…yet.

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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