Butternut Squash Fries

So…every fall I seem to obsess over something. This year it’s butternut squash. I don’t know why I’ve waited this long to get on the wagon…but it’s my new favorite vegetable. Like I’ve been roasting it, sautéing it, mashing it…you name it. Nobody’s complained yet…so probably going to burn everyone out on butternut squash by time Winter gets here. 😂

Not gonna lie, I like these better then sweet potato fries. They taste similar and they’re both a pain in the butt to peel and chop…but butternut squash has this sweet almost carmel-ly (new word?) flavor that is just enhanced by roasting them. Granted, I’m of the opinion if you roast any vegetable it becomes 1000x better.

I use the same cooking method listed below for all vegetables that I roast. High temp ✔ Olive Oil ✔ Seasonings ✔ 30 minutes ✔

That’s it. Super simple with really delicious results.

Butternut Squash Fries

Recipe by KhristianCourse: Sides, AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

These are so simple to make and I promise the hard work of peeling and cutting that butternut squash is so worth it! They’re sweet with a little cayenne pepper kick! They might even convert you from a sweet potato lover to a squash lover…just sayin’.

Ingredients

• 1 Butternut Squash (peeled & cut into wedges)

• 1 Tablespoon of Olive Oil

• 1/2 Teaspoon of Salt

• 1/2 Teaspoon of Garlic Powder

• 1/2 Teaspoon of Paprika (Or Smoked Paprika)

• 1/2 Teaspoon of Ground Cumin

• A pinch of Cayenne Pepper (or to taste)

• Ground Black Pepper to taste

Directions

• In a small bowl, mix together the seasonings and set aside.
• Preheat your oven to 425 degrees.
• Take the peeled and cut butternut squash and add it to a bowl. Add in a tablespoon of olive oil. Then add in your seasoning mix. Toss them together until every wedge of butternut squash is coated.
• This will take 2 sheet pans. Line them with aluminum foil and space each wedge about a 1/4″ apart. This will ensure they brown correctly and not just steam and become mush.
• Once they are all lined out on your sheet pans put them in the oven for 15 minutes. Then flip them and cook for another 10-15 minutes.
• Once done let them cool for 5-10 minutes, then serve. Top with ranch and scallions for a savory touch to these sweet wedges!