butternut squash fries


No. They aren't fries you may have dreams about at night, but they are still delicious and a great way to feel like you are eating fries without all the oil, carbs and sodium that is typically there. I used a crinkle cut knife so I could try to fool my husband into thinking they were real and to help make them golden and crispy, and he was a fan of them for sure- especially when paired with BBQ sauce and the massive burger I made to go along with it. Before I go into these fries, one little trick with burgers is to eat them with a fiber one English muffin- less calories, and obviously, more fiber.

Now for the "fries"


  • 1/2 butternut squash (I use the pre-peeled and de-seeded saran wrapped half from market basket- life saver)
  • Olive oil cooking spray
  • Salt and pepper to taste
  • Parsley (just for looks)
  • And your favorite dipping sauce


Preheat oven to 450. Cut the butternut squash into matchsticks or use a crinkle cutter like I did to form your fries. Pat dry. Prepare a baking sheet with olive oil cooking spray. Arrange fries on a baking sheet and spray over the fries with olive oil spray to help them crisp up, and toss with salt and pepper.

Cook for approximately 25-30 minutes. Check them half way through and see if they need to be flipped. Sometimes I broil mine at the end for some added crisp!

*be sure to cut fries into similar sizes so they cook at the same time
*put them on a big enough baking sheet that they can be spread out so they are able to crisp up
*the bigger the fry, the longer the cook time