Bake-tastic Butternut Squash Fries

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 61.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 369.0 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.4 g

View full nutritional breakdown of Bake-tastic Butternut Squash Fries calories by ingredient
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Number of Servings: 1


    1/2 butternut Squash (5oz.)
    Kosher salt


Pre-heat oven to 425 degrees. Peel and deseed squash.Once your orange friend is peeled and deseeded slice it in half. Then cut into french fry shapes.Place on a cookie sheet sprayed with non-stick spray.Cover lightly with kosher salt.Place try in oven and bake for 40 min. or so flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup,or however you enjoy fries or sweet potato fries.

Number of Servings: 1

Recipe submitted by SparkPeople user WIGGLES4.

TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    i did mine with olive oil, paprika, cayenne pepper, and salt. delicious, sweet and spicy - 11/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    I added pumpkin pie spice once and dried Italian herbs at another time. This is a favorite with my toddler grandchildren...they request it for Sunday breakfasts! - 11/6/07

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  • It came out pretty tasty, but cutting up the squash into strips took way longer than I had expected, and the strips shrink to half their size when baked. Wasn't able to get it crispy without burning. Based on the effort involved, I probably won't make again. - 2/15/08

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  • It was more like soft squash cut in little strips. They were not crispy in any way--brown and curled on the edges but still soft squash. They were very hard to cut into pieces. They were good, and I like squash, but just not what I had in mind. - 12/7/07

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  • I put mine in a ziplock bag with 1 tbsp. Olive oil and
    add spice, salt, pepper or whatever you like.
    Then toss them onto a cookie sheet.
    I don't cook for any longer than 30 minutes.
    The longer you cook them the mushier they get.
    Turn only one time after 15 minutes. Enjoy.
    - 11/6/07

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