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Rosemary Butternut Squash "Fries"

The key to these fries is making sure your 'fry' is fairly thin. About a 1/4". Be sure to place the rack in the upper third of oven near the heating element.

Course Side Dish
Cuisine American
Keyword easy side dish recipe, kid-friendly recipes, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Linda Spiker


  • 1 large butternut squash peeled and cut into 'fry' shape (3" by 1/4")
  • extra virgin olive oil
  • 2-3 Tablespoons fresh rosemary strip leaves from stem and chop
  • sea salt and freshly ground pepper to taste


  1. Preheat oven to 400 degrees and place oven rack in upper third of oven.
  2. Use "Y" peeler to peel butternut squash (or sweet potatoes) scoop out seeds.
  3. Cut into fry shapes about 3" by 14" and place on a parchment covered cookie sheet.
  4. Drizzle with olive oil till veggies are all glistening but not drenched.
  5. Sprinkle with sea salt, pepper and rosemary. Toss.
  6. Then spread in a single layer on cookie sheet and place in oven for 40-50 minutes until squash is cooked and edges are brown. Flip the fries about halfway through cooking time.
  7. Serve hot!