Butternut Squash Fries are a fantastic twist on the classic potato fry — all crispy on the outside, tender on the inside, and just a little sweet from the natural flavor of the squash. They have this beautiful orange color that makes them fun to eat and really brighten up any meal. A bit of salt and pepper or your favorite spices can make these fries even more irresistible.
One thing I love about making butternut squash fries is how easy they are to prepare. I like to cut the squash into evenly sized sticks to get that perfect crunch after baking. Sometimes, I toss them with a little olive oil and a sprinkle of paprika or cinnamon, depending on my mood. They’re such a nice change when I want something a little different but still familiar and comforting.
These fries go really well as a side dish with burgers, sandwiches, or even just with a simple dip like ketchup or a homemade garlic aioli. I often make a big batch on the weekend to have handy for snacks throughout the week. They’ve become a favorite in my house because they’re tasty, healthy, and colorful — plus, I always feel a little proud serving veggies in such a fun way!
Key Ingredients & Substitutions
Butternut squash: This is the star ingredient with its natural sweetness and firm texture. If you can’t find butternut, try kabocha or pumpkin, but baking time and texture might vary.
Cornmeal or polenta: This adds a crunchy coating. You can swap it with panko breadcrumbs for a different crisp or even gluten-free breadcrumbs if needed.
Olive oil: It helps the fries crisp up and adds flavor. Avocado or sunflower oil works well too if you want a neutral taste.
Spices: Garlic powder and smoked paprika bring warmth and depth. Feel free to mix in chili powder for a kick or ground cumin for an earthy twist.
Dipping sauce: The mayo or Greek yogurt base balances the fries’ sweetness. Try sour cream or a vegan mayo if you prefer dairy-free options.
How Do You Make Butternut Squash Fries Crispy and Not Soggy?
Getting that perfect crisp can be tricky since butternut squash has more moisture than potatoes. Here’s how I get great results:
- Cut evenly: Slice the fries the same thickness so they cook evenly.
- Dry well: After peeling and cutting, pat the fries dry with a towel to remove surface moisture.
- Use enough oil: Toss fries well in oil so the coating sticks and crisps up nicely.
- Don’t crowd the pan: Spread fries apart on the baking sheet to let air circulate. Overcrowding causes steaming instead of crisping.
- Flip halfway: Turn fries halfway through baking so both sides get golden and crisp.
- High heat baking: Bake at 425°F (220°C) for the best crunch without drying the inside.
Following these steps helped me get crispy fries every time, even with a naturally moist vegetable like butternut squash.
Equipment You’ll Need
- Baking sheet – A large, rimmed sheet helps the fries spread out for even baking and crisping.
- Parchment paper – Makes cleanup easier and keeps fries from sticking to the pan.
- Sharp chef’s knife – Essential for peeling and cutting the squash evenly into fries.
- Mixing bowls – One for tossing squash with oil, another for mixing the seasoning and cornmeal coating.
- Spatula or tongs – Great for flipping fries halfway through baking without breaking them.
Flavor Variations & Add-Ins
- Sprinkle with chili powder and cayenne for a spicy kick when you want more heat.
- Use parmesan cheese in the coating mix for a cheesy, savory layer that crisps nicely.
- Add fresh rosemary or thyme for herbaceous notes that brighten the sweetness of the squash.
- Switch up the dipping sauce with a smoky chipotle mayo or a tangy mustard yogurt dip for variety.
How to Make Butternut Squash Fries?
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled and cut into ½-inch thick fries
- 2 tablespoons olive oil
- ⅓ cup cornmeal or fine polenta (for crisp coating)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Optional Dipping Sauce:
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Chopped fresh chives or parsley for garnish
How Much Time Will You Need?
Plan for about 10 minutes to prep and 25 to 30 minutes for baking. The total time is roughly 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Squash
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly. Then, peel the butternut squash with a vegetable peeler, cut it in half lengthwise, and scoop out the seeds. Next, slice the squash into ½-inch thick sticks to form your fries.
2. Coat the Fries
Put the squash fries in a large mixing bowl and toss them with olive oil until each piece is evenly coated. In a separate bowl, mix together the cornmeal, garlic powder, smoked paprika, salt, and pepper. Add this spice and cornmeal mixture to the squash fries and toss gently until all fries are covered with the coating.
3. Bake and Prepare the Sauce
Arrange the coated fries on your baking sheet in a single layer, making sure they’re spaced apart to get crispy. Bake for 25 to 30 minutes, flipping them halfway through so both sides become golden and crisp. While baking, if you want, mix together mayonnaise or Greek yogurt with lemon juice, minced garlic, salt, pepper, and chopped herbs to make a dipping sauce.
4. Serve and Enjoy
When the fries are ready, sprinkle fresh chopped parsley on top for a touch of color and freshness. Serve the fries immediately while hot, alongside your dipping sauce or favorite dip. Enjoy your crispy, tasty butternut squash fries!
Can I Use Frozen Butternut Squash for Fries?
Yes, but it’s best to thaw it completely and pat dry to remove excess moisture before coating and baking. This helps the fries crisp up better.
Can I Make These Fries Ahead of Time?
You can prep and coat the fries in advance, then refrigerate them uncovered for up to 4 hours before baking. Bake just before serving for best crispiness.
How Should I Store Leftover Butternut Squash Fries?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 5-10 minutes to bring back the crisp texture.
What Can I Substitute for Cornmeal in This Recipe?
Panko breadcrumbs or crushed crackers work well as a crunchy alternative to cornmeal, though the texture and flavor will differ slightly.