Butternut Squash Fries (Baked) - Fall Recipes

Crispy, salty, subtly-sweet and down right delicious! Whether you are looking for an easy to do, crowd pleasing appetizer for a fall gathering or a healthy afternoon snack for the kiddos... these baked Butternut Squash Fries do not disappoint.

I recently harvested some beautiful Delicata Squash from the garden and this recipe has been a winner with the husband and the kids. They have a rich, sweet flavor and a velvety texture. They are the perfect vessel for a delicious sweet potato-like fry, but crispier, creamier and oh so lovely on the table!

We hope you enjoy this recipe as much as we do!

INGREDIENTS

1 large Butternut Squash (feeds 3 people)

Olive oil

1/4 tsp Salt

Dash of Pepper

Optional spices to try: Turmeric, cinnamon and honey, chipotle or garlic.

DIRECTIONS

1. Preheat oven to 375° F.

2. Line baking sheet with parchment paper.

3. Peel butternut squash or leave the skin on if desired - it is edible and adds an extra crunchy and chewy element. We usually peel ours.

4. Cut in half and scoop out the seeds and pulp.

5. Slice the squash into 1/4-1/2 inch pieces as shown below.

6. Put slices into a bowl and generously toss with olive oil, salt, pepper, and optional spices if desired.

7. Spread out flat onto the parchment paper with space between each slice.

8. Bake for 30 to 40 minutes (or until crispy), flipping once halfway through your cooking time.

9. Finish with a light dusting of salt and serve with your favorite dipping sauce. Enjoy immediately for a hot, crispy, creamy, delicious bite.

Happy Fall!