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.
Servings: 4
Calories: 185kcal
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