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  • Writer's pictureAmanda Davis

Butternut Squash Fries

Craving french fries but you don’t want to ingest all of those oil ridden disgusting calories?  Well, I’ve got the perfect solution for you if you’re willing to let yourself be a little bit flexible.  Butternut squash fries are an awesome alternative.  Granted, they are not potatoes, so they don’t taste exactly the same, but they certainly hit the spot if you’re having a fry craving.  They kind of remind me of sweet potato fries, if you’ve ever tasted those.  They’re slightly sweet, but not overpowering and dessert like.  I would still consider them to be a savory side dish and a great accompaniment to a burger.  When the recipe tells you to make sure they’re dry before you put them in the oven though, DO IT!  Otherwise, you’re going to end up with soggy fries like I did.  It didn’t really bother me though because the slightly undercooked fires at McDonalds are my favorites anyway. None of that “break your teeth” crispiness for me, no sir.

Butternut Squash Fries Makes 2 servings – 125 calories each

Ingredients One 2 pound butternut squash (peeled, seeded and cut into “fries”) Salt

1 tsp. olive oil

Preparation Preheat oven to 425 degrees F.

Put cut fries, salt and olive oil in a gallon size ziploc bag, seal, and shake bag to coat all fries.

Dump coated fries on a large greased cookie sheet.

Bake for 40 minutes (turning halfway through).  Your fries could take more or less than 40 minutes depending on how think they are cut, so watch them carefully. 

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