Rosemary Butternut Squash Fries

A surprising alternative to the traditional sweet potato fry, with the warm autumn notes of garlic and rosemary.
Prep Time 20 minutes
Total Time 1 hour


  • 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


  1. Preheat oven to 400 degrees.
  2. Line two or more baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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).
  6. Let cool and enjoy!