These were literally the best fries i’ve ever had! Tastes similar to sweet potato, but has less carbs and sugar. Definitely a must try! 🙂


1 medium butternut squash
1 tablespoon fresh rosemary leaves (chopped)
1 tablespoon organic extra virgin olive oil
A dash of salt and pepper to taste

Preheat oven to 400°F.

Using a sharp knife, sliced squash into thin long strips (about .5 inches thick).

Toss your squash fries with olive oil, salt, and pepper.

Line a baking sheet with parchment paper and place squash fries on it.

Bake squash fries for 35 to 40 minutes flipping sides halfway through.

When ready, top squash fries with chopped rosemary and let it cool on the counter for 3 to 5 minutes before serving.

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0 Comments Add yours

  1. Megan says:

    I have a squash on my counter and had planned on roasting it in little chunks. I may have to slice up some fries now too! I had been thinking about it but wasn’t sure if they would crisp up and work. Great recipe!

    1. They will crisp up a little bit, so you’ll be fine! Just make sure you keep checking and tossing them in the oven so they don’t burn 🙂

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