Hungry Girl's Bake-tastic Butternut Squash Fries

Recipe Courtesy of Hungry Girl

PHOTO Courtesy Hungry Girl
Difficulty: Moderate
Cook Time: min


  • 1 medium butternut squash (about 2 pounds - large enough to yield 20 ounces uncooked flesh)
  • 1/8 teaspoon kosher salt
  • Cooking Directions

    Preheat oven to 425 degrees.

    Use a sharp knife to remove the ends of the squash.

    Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife.

    Cut squash in half lengthwise and then scoop out all seeds.

    Next, cut squash into French fry shapes. Use a crinkle cutter to make authentic-looking crinkle-cut fries (they'll taste great any way you slice 'em, though).

    Using a paper towel, pat squash pieces firmly to absorb any excess moisture.

    Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt.

    Toss squash to evenly distribute salt and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.

    Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.

    Recipe Summary

    Main Ingredients: butternut squash

    Course: Dinner

    More Info: Low Calorie

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