Butternut squash fries make a great seasonal side dish or even a snack. Seasoned with rosemary and thyme they smell great when baking too!
If you can chop a vegetable into strips and bake it, voila you have vegetable fries! I make fries out of sweet potato and carrots, so thought I’d have a try at the butternut squash that was sitting in my vegetable rack. They are not crispy but still firm enough to eat with your hands if you desired.
I used two seasoning in the same batch to play around with the flavours. Both had fresh rosemary and thyme (you could use dried herbs too) but one batch had fresh Parmesan cheese on it. The chief taster preferred the ones with Parmesan but then again, he’d eat cardboard if I melted some cheese on it…You could use any spice you like…chilli and garlic would be a lovely combination with the sweetness of the squash too! One thing to note, although my squash took 40 minutes, this time may vary depending upon the size of the squash so see how they are doing after 20 minutes and adjust accordingly.
Butternut Squash Fries
- 1 Butternut Squash
- 2 tablespoons Coconut oil
- 2 tablespoons Rosemary, fresh chopped
- 2 tablespoons Thyme, fresh chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- Preheat the oven to 220C/425F degrees.
- Peel the butternut squash and remove the seeds.
- Cut into long strips, I cut the squash in half, then quarter and cut again into strips.
- Mix the oil, herbs and seasoning in a bowl.
- Place the butternut squash fries into the bowl and cover thoroughly.
- Line a tin with parchment paper and place the fries on the paper.
- Roast in the oven for 40 minutes, turning after 20 minutes.
- Eat and enjoy!