So you’ve had sweet potato fries but have you heard of butternut squash fries? Just as good, but obviously tastes like butternut squash instead. Soft inside, crispy outside, as it should be.
The best way to celebrate the Fryday after Taylor Swift’s album release: these butternut squash fries. They caramelize on the inside, crisp up on the outside, and have that gorgeous color. Pair them with a seasonal take on pesto and before you know it, the “side” you prepared accidentally becomes lunch…
You can find the recipe for my parsley pesto here. For the yogurt sauce, just combine equal proportions of pesto and your favorite yogurt.
Butternut Squash Fries
Ingredients
- 1 medium butternut squash
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ tsp cayenne
- ½ tsp cinnamon
- ¼ tsp black pepper
- ¼ tsp garlic powder
- salt to taste
Instructions
- Preheat oven to 425 F.
- Cut butternut squash into fries that are about 0.5 inches thick and 2-3 inches long.
- Toss butternut squash with olive oil and all the spices.
- Roast for 35-40 minutes total and make sure to flip at half way.
