Parmesan Butternut Squash Fries
Crisp-tender Parmesan fries, baked to absolute perfection. Except these are actually healthy, and completely addicting!
Can we declare butternut squash an all-year round veggie? Because these fries need to be consumed 365 days out of the year.
Seriously.
And these fries can be eaten guilt-free too.
They’re completely baked, roasted to absolute perfection, and you can make these into skinny fries or thick fries depending on your fry-width preferences.
Just be sure to use freshly grated Parmesan cheese. It will make all of the difference in the world.
I promise! Because you know I would never lie to you.
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch thick matchsticks
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives
Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and cayenne pepper; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until golden brown and crisp.*
Serve immediately, topped with Parmesan and garnished with chives, if desired.
*Cooking time will vary depending on the size and thickness of the butternut squash.