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.
Parmesan Butternut Squash Fries
Crisp-tender Parmesan fries, baked to absolute perfection. Except these are actually healthy, and completely addicting!
Ingredients
- 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
Instructions
- 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.
Notes
*Cooking time will vary depending on the size and thickness of the butternut squash.
Did you make this recipe?
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Have you tried this recipe in an air fryer? Living in the Texas heat I try to avoid the oven except during what we call winter. 🙂
Definitely would make again. I followed the recipe as given with one exception, I had no fresh chives so I used finely sliced green onions. I also served with a little sour cream on the side. It was delicious!
Directions are a bit confusing. I think you meant to say : toss the fries w\ the oil and seasonings – THEN – place them in a single layer on the rack ?? 🙂
Is the butternut squash supposed to go on the cooling rack that’s on the baking sheet?
Yes, that is correct.
Awesome Recipe and looks so delicious. Thank you
Oh, Chungah! Such a great idea! I would have never thought of this!
I wish I could read some reviews of people who actually cooked this recipe.
I really love these as well, I can’t wait to try them. 🙂
I have cooked butternut squash before and I is harrrrrd to cut. Can you give us instructions on your method of cutting them into matchstick size? PLEASSSSSEE and thank you! I would love to make this.
I know – it can take a little bit of elbow grease! Sometimes I purchase the seeded, halved butternut squash at my local grocery store. It saves me a lot of time and effort! 🙂
Guilt free fries! Yahoo!!! These look absolutely beautiful and I’ll be they are equally as tasty!
I NEED to try this. We have so much squash and pumpkin at the local farmer’s market and my two recipes have been way over played. This looks like tonight’s dinner 🙂 Thank you!
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Ohwow these look so good, I have to have a go at making them! x
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I love butternut squash! This idea/recipe is so awesome! I need to try this out tomorrow for lunch. 🙂
OMG! It looks amazing.Great!
I would love to eat that,really! It’s been superb.
Fantastic!
I love veggies and I love to try new recipes, so this one is at the top of my must-try-list. These look yummy!..
These fries are perfection, love the parmesan!