Rosemary Butternut Squash Fries

Well hello! I thought it was summer, and here I am with a butternut squash recipe. It turns out, butternut squash is delicious any time, so let’s make some fries!


I like my fries well done (almost burnt)…so I end up baking these for around 40 minutes. I recommend cutting them into half inch strips or thinner if you can, because they retain a more pleasant crunch when they are thinner. Cutting the bulb of a butternut squash is a challenge, I usually cut it into 3 pieces first, then cut thinner strips. Just be careful not to cut yourself! Also, it may be beneficial to mince the rosemary so it more evenly coats the butternut squash, but since rosemary is so fragrant, it usually carries over in flavor when you mix it in the bowl. Enjoy!

Rosemary Butternut Squash Fries

A surprising alternative to the traditional sweet potato fry, with the warm autumn notes of garlic and rosemary.

Yields: Serves 2-4

  • 1 butternut squash, peeled, de-seeded, and cut into half inch strips
  • 2 tablespoons of coconut or avocado oil
  • 2 teaspoons of garlic powder
  • 1 teaspoon of salt
  • 1-2 tablespoons of fresh rosemary

Preheat oven to 400 degrees.

Line two or more baking sheets with parchment paper.

Begin to peel, de-seed, and cut butternut squash. The more evenly-sized the strips, the more evenly they will cook. It's much easier to cut the neck of the squash than the bulb, so you may want to take your time cutting the bulb into strips.

Toss all of the fries into a large bowl and drizzle on the oil. Sprinkle the seasonings on top, then blend until the seasonings evenly coat the fries. Depending on how large your squash is, you may have to add a bit more garlic or salt.

Lay the fries in one layer on the parchment. The thicker fries should be on the outer bounds of the parchment, since they will cook faster, and the thinner ones should be in the middle, so that they won't burn as easily. After you've gotten as many fries as you can on both sheets, place them in the oven and set the time for 16 minutes. After 16 minutes, rotate pans, and bake another 16 minutes. Take a look and see if they are done to your liking (they may need another 5-10 minutes, depending on your oven).

Let cool and enjoy!

  • Preparation time: 20 minutes
  • Cook time: 32-40 minutes
  • Total time: 60 minutes