Appetizers/ Gluten Free/ Paleo/ Side Dishes/ Vegan/ Vegetarian

Butternut Squash Fries

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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.



Fresh out of the oven

Butternut Squash Fries

Seasonal vegetable fries make a great fall side dish.
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Course: Side Dish
Cuisine: American
Keyword: Butternut squash, gluten free low carb recipes, Healthy side dishes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 People
Calories: 47kcal
Author: Angela Coleby


  • 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!


Makes 8 fries (serves 2)
Nutrition per vegetable frie: 47.25 Calories, 0g Fat; 0.75g Protein; 12g Carbohydrate; 2.25g Dietary Fiber; 9.75g Net Carb


Serving: 1Fry | Calories: 47kcal | Carbohydrates: 12g | Protein: 0.75g | Fiber: 2.25g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


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  • Reply
    65 Low Carb Appetisers & Dips - Divalicious Recipes
    June 20, 2019 at 6:52 pm

    […] Butternut Squash Fries […]

  • Reply
    Gila Golder
    February 24, 2016 at 10:27 am

    How does one whole squash make 8 fries? That can’t be right…

    • Reply
      Angela Coleby
      February 24, 2016 at 11:07 am

      It was the size of my squash and how I cut it. Into long quarters and then cut those in half.

  • Reply
    GiGi Eats Celebrities
    November 15, 2015 at 1:57 am

    The best things ever! But seriously, I am so so so addicted!

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