Name: Baked Butternut Squash Fries Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cut into sticks (use only long neck part); 3 tablespoons cornstarch; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon dried thyme; Salt and pepper, to taste; Mayonnaise; Mixed fresh or dried herbs (such as parsley, chives, or dill) for dipping

If you’re on the hunt for a snack that’s both comforting and a little bit fancy, you’re going to adore this Baked Butternut Squash Fries Recipe. I absolutely love how these fries come out crispy on the outside and tender on the inside, plus they’re packed with cozy fall vibes and a subtle sweetness you just can’t get from regular fries. Trust me, once you try this, it might just replace your usual potato go-to!

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Why You’ll Love This Recipe

Easy to Make: You don’t need any fancy equipment or ingredients to get perfect fries every time.
Healthy and Flavorful: This recipe uses olive oil and warm spices to bring out the natural sweetness of the squash.
Versatile Snack or Side: These fries pair beautifully with dips or as a side to your favorite protein.
Crispy without Frying: Baking locks in crispiness without the extra oil or mess of deep-frying.

The image shows a white round plate filled with two layers of crispy orange sweet potato fries, stacked in a slightly scattered but neat arrangement, with some fresh green herb leaves sprinkled on top. On one side of the plate, there is a white bowl with creamy white dipping sauce, garnished with a few small green herbs. The plate sits on a white cloth with fringed edges, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Baked Butternut Squash Fries, healthy squash fries, crispy baked vegetable fries, fall-inspired snack ideas, easy healthy side dishes

Ingredients You’ll Need

I like to keep the ingredient list simple because it lets the butternut squash shine. Each component works together to give you that perfect balance of crunch, flavor, and a little herbal earthiness.

Flat lay of a handful of fresh peeled butternut squash sticks cut into long uniform pieces, a small white ceramic bowl filled with fine white cornstarch, another small white bowl containing golden olive oil, a heap of golden yellow garlic powder, a small pile of deep reddish paprika powder, a delicate bundle of dried green thyme sprigs, a small white bowl of smooth creamy mayo topped with chopped fresh green herbs, and a few scattered grains of coarse salt and black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Baked Butternut Squash Fries, healthy squash fries, crispy baked vegetable fries, fall-inspired snack ideas, easy healthy side dishes

Butternut squash: The long neck part is perfect since it gives you longer sticks—just make sure it’s peeled well to avoid any bitter skin.
Cornstarch: This is my secret weapon for making fries crispy without frying. It creates the magic crunchy coating you want.
Olive oil: Use good quality extra virgin if you can—it adds richness and helps the spices stick.
Garlic powder: Adds savory depth without the need for fresh garlic’s moisture, which can make fries soggy.
Paprika: I love how it brings a subtle smokiness, but feel free to swap for smoked paprika if you want it even smokier.
Dried thyme: This herb adds earthiness that pairs beautifully with the squash’s sweetness.
Salt and pepper: Essential for bringing out all those flavors!
Mayo & herbs for dipping: Not technically part of the fries, but trust me on the dipping sauce—it takes these to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with seasonings here. Sometimes I switch up the herbs or add a bit of heat, depending on what mood I’m in. You really can make this recipe your own!

Spicy Twist: Adding a pinch of cayenne pepper or chili powder gives a nice kick that my family goes crazy for.
Herbal Mix-Up: Try rosemary or sage instead of thyme for a slightly different but just as delicious aroma.
Gluten-Free Option: This recipe is naturally gluten-free using cornstarch, but you can also experiment with chickpea flour for a different crust.
Sweet & Savory: Toss the fries with a sprinkle of cinnamon and brown sugar before baking for a dessert-inspired side.

How to Make Baked Butternut Squash Fries Recipe

Step 1: Prepare your squash sticks meticulously

Start by peeling your butternut squash—this is key. I usually use a sharp vegetable peeler to get all the skin off without wasting too much of the sweet flesh beneath. Then, slice the long neck into even sticks about the size of classic fries. Even thickness means they’ll cook evenly, so take your time here!

Step 2: Coat with cornstarch for crisp magic

Place the cut squash sticks in a large bowl and pat them dry with a paper towel to eliminate moisture—dry is crispy-ready! Sprinkle cornstarch over the sticks and use your hands to rub it all over every piece. Then, transfer the coated fries into a colander and shake off any extra cornstarch. This step really amps up the crunch without frying, which I learned is a game-changer.

Step 3: Seasoning and oiling precisely

Return your slightly dusted fries to the bowl and drizzle with olive oil. Then sprinkle garlic powder, paprika, thyme, salt, and pepper. Toss everything together gently but thoroughly—you want every fry to wear the seasoning evenly. Don’t skip on the olive oil; it helps the spices stick and lets the fries crisp up beautifully.

Step 4: Bake with patience and love

Lay out your fries in a single layer on parchment-lined baking sheets. Avoid crowding because if they’re too close, they’ll steam instead of crisp. Bake at 425°F for 30-35 minutes, flipping halfway through so they brown evenly. You’ll know they’re done when they’re tender inside but have that irresistible crispy outside. I always let mine cool for about 5-10 minutes—this gives them a chance to firm up before serving.

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Pro Tips for Making Baked Butternut Squash Fries Recipe

Even Cut Sticks: I learned the hard way that uneven sticks result in some fries burning while others stay undercooked—so grab your sharp knife and slice with care.
Don’t Skip Drying: Moisture ruins crispiness! Always pat your squash dry before coating with cornstarch.
Space ‘Em Out: Make sure fries aren’t touching on the baking sheet to let air circulate and crisp all sides.
Flip Gently: Use a thin spatula to turn fries halfway through baking so they don’t break apart.

How to Serve Baked Butternut Squash Fries Recipe

Baked Butternut Squash Fries Recipe - Serving

Garnishes

I almost always sprinkle a little extra flaky sea salt on these fries right before serving—it adds a delightful crunch boost. Fresh chopped parsley or chives also bring a fresh color and herbal pop that brightens up each bite. For dipping, I mix mayo with a little lemon juice and minced herbs; it’s my go-to sauce because it’s creamy yet fresh.

Side Dishes

These fries are a dream paired with juicy grilled chicken, a crisp salad, or even a rich burger. I also love serving them alongside roasted veggies for a colorful, veggie-packed meal.

Creative Ways to Present

For special occasions, I like to serve these fries in mini terracotta pots lined with parchment—so cute and rustic! Another favorite is stacking them into a little “fries tower” on a platter surrounded by small dipping bowls for a fun sharing platter. It’s a guaranteed conversation starter.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long in my house), store them in an airtight container in the fridge. I noticed they stay crisp for about 1-2 days if reheated carefully.

Freezing

I’ve tried freezing these fries once, but they lose a bit of their crispiness on thawing. If you want to freeze them, flash-freeze the uncooked sticks on a baking sheet first, then transfer to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To bring back that delicious crunch, I reheat leftover fries in a 350°F oven for about 5 minutes or pop them in a toaster oven. Avoid microwaving if you’re picky about texture because they get a little soggy.

FAQs

Can I use frozen butternut squash for this recipe?

Fresh butternut squash is best for this baked fries recipe because frozen squash tends to be softer and watery, which makes it harder to get that crispy texture. If you only have frozen, make sure to thaw and fully dry the pieces before beginning.
Is cornstarch necessary, or can I skip it?

Cornstarch helps give these fries their signature crunchy coating without deep-frying. If you skip it, the fries will still be tasty but softer. You can substitute with arrowroot powder or even flour in a pinch.
What dips pair well with baked butternut squash fries?

Simple herb mayo, garlic aioli, spicy sriracha mayo, or even a tangy yogurt dip pair beautifully. I personally love mixing mayo with fresh herbs like parsley and a squeeze of lemon for brightness.
How to get the fries crispy and not soggy?

Pat your squash dry before coating, don’t overcrowd the baking sheets, use cornstarch, and flip halfway through baking. These steps combine to deliver that perfect crunch.

Final Thoughts

Honestly, this Baked Butternut Squash Fries Recipe is one of those dishes I keep coming back to when I want something comforting but not heavy. The crispy exterior with the smooth sweet interior is just addictive, and my family always asks for seconds. It’s a simple way to turn a humble squash into something special, and I really encourage you to give it a go. You’ll find it’s a crowd-pleaser whether you’re hosting friends or just treating yourself to a cozy night in!