Butternut Squash Fries

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Bursting with sweetness and baked (not fried!) to crispy perfection! These butternut squash fries are deliciously addictive and easy to make. The perfect side dish for your next veggie burger night!

I rarely make fries, because they always disappear way too quick — typically before they even hit the dinner table. When it comes to making fries for this blog, they usually end up being gobbled down by myself and my hand model (husband) while I snap pictures of them.

I made three batches of these fries before I had the recipe perfected and was happy with the photos. Needless to say, we’ve eaten lots of butternut squash fries during the past few weeks!

Baked Fries

So that’s why I pretty much only make baked fries, and generally make them out of veggies that are good for you. I feel a lot better knowing that my husband and I collectively downed a few pounds of squash and a little bit of oil than if we’d eaten four potatoes and a significant fraction of a cup of oil.

And baked fries are just as delicious (and apparently addictive) as fried fries. These fries are made with two tablespoons of olive oil, a coating of cornstarch (to add crispness), some salt, and of course, butternut squash.

High heat and cornstarch are the keys to getting super crispy baked fries — and that goes with all kinds of baked fries in my opinion, not just ones made from squash!

Choosing a Butternut Squash

I’ll admit that one of the three test batches of these fries was less addictive than the other two, because the squash wasn’t as good. A good butternut squash should be sweet and tender when roasted, with a vibrant orange color.

So how do we know which squash will give us that? Look for a squash that’s slightly dark with smooth peel. Avoid pale squashes, and make sure the one you choose has minimal blemishes or dings in the flesh.

How to Make Butternut Squash Fries

Start by prepping your squash. The easiest way to go about this is to peel it first. Grab a vegetable peeler and got at it, peeling along the length of your squash.

Once all of the peel is off, cut off the stem with a large knife, the cut your squash in two between the long narrow portion at the top, and the fatter base.

Next, cut the squash into French fry-shaped pieces. You can really size and shape them as you wish, but keep in mind that smaller and thinner pieces will cook quicker than thicker and larger pieces. I generally am for pieces that are 3 to 4 inches long, and between ¼ and ½ inches thick.

Don’t worry too much about them being perfectly uniform.

When you get to cutting the base of the squash, make sure to remove any seeds. You might end up with a few of these pieces having curved or crescent shapes.

Once you’ve cut your pieces, place them into a large mixing bowl with some olive oil, cornstarch and salt. Stir them up to distribute the ingredients. I recommend digging in with your hands to get a nice even coating of cornstarch and oil on each fry.

Arrange the fries on a parchment-lined baking sheet and bake them until they’re crispy.

How to Make Spicy Dairy-Free Aioli

I can never eat fries without some dipping sauce, and while ketchup will do in a pinch, homemade dips are so much better. This spicy aioli goes perfectly with the sweet and salty flavors of these fries!

Cashews are my favorite ingredient for making dairy-free aioli. You’ll need raw ones and you’ll need to soak them in water to soften up a bit so that you can blend them.

Once your cashews have soaked, place them into a food processor bowl with a handful of other ingredients: non-dairy milk, some hot sauce, cumin, chives and salt. Blend everything until it’s smooth and creamy.

Serve your fries with the aioli and dig in.

FAQ & Butternut Squash Fry Tips

  • These fries are best served right away, as they won’t stay crispy for long.
  • Don’t skip the parchment paper. Your fries will stick to the baking sheet without it! You could probably use a baking mat as well, but I haven’t tested the recipe with one.
  • Check the label on your parchment paper to make sure it’s safe at high temperatures. If you need to turn the oven down slightly to stay within the heat tolerance of your paper, that’s fine. Just keep in mind that the fries will take longer to bake, and I wouldn’t recommend dropping the temperature below 400°F.
  • Are these fries gluten-free? They sure are!
  • Feel free to play around with your favorite seasonings. Southwestern spices (like taco seasoning), or curry powder would be delicious for savory fries, while pumpkin pie seasoning would make excellent sweet fries.

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5 from 2 votes Print

Butternut Squash Fries

Bursting with sweetness and baked (not fried!) to crispy perfection! These butternut squash fries are deliciously addictive and easy to make. The perfect side dish for your next veggie burger night!

CourseSide CuisineAmerican Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 4 Calories 277 kcal Author Alissa Saenz


For the Fries

  • 1medium (about 2 pound or 0.75 kg) butternut squash,peeled, seeded, and cut into matchsticks (about 3 to 4 inches long and ¼ to ½ inch thick)
  • 2tablespoonsolive oil
  • 2tablespoonscornstarch
  • ½teaspoonsalt,plus more to taste

For the Spicy Aioli

  • ½cupraw cashews,soaked in water 4-8 hours and drained
  • 2tablespoonsunflavored and unsweetened non-dairy milk,plus more as needed
  • 2tablespoonschopped fresh chives
  • 1tablespoonhot sauce,or to taste (I used Cholula)
  • ½teaspoonground cumin
  • ½teaspoonsalt,or more to taste

US Customary – Metric


  1. Preheat the oven to 450°F and line a large (or 2 medium-sized) baking sheet with parchment paper.

  2. Place the squash into a large mixing bowl. Add the oil, cornstarch, and salt, then use your hands to mix the ingredients thoroughly, ensuring the squash pieces are evenly coated with oil and cornstarch.

  3. Arrange the fries in an even layer on the baking sheet.

  4. Place the baking sheet into the oven and bake for about 25 to 30 minutes, until the fries are browned and crispy, carefully flipping halfway through.

  5. While the fries bake, make the aioli. Place all ingredients into the bowl of a food processor and blend until smooth. Thin with additional milk if needed. Taste-test and adjust any seasonings to your liking.

  6. Optionally season the fries with some extra salt to taste when they come out of the oven.

  7. Serve the fries immediately with the aioli on the side.

Recipe Notes

If you’re using a large blending device, consider doubling the batch-size for the aioli to ensure that there’s enough volume of ingredients for adequate blending. The leftovers can be stored in a sealed container in the fridge for about 5 days, or in the freezer for 3 months.

Nutrition FactsButternut Squash FriesAmount Per ServingCalories 277Calories from Fat 137% Daily Value*Fat 15.2g23%Saturated Fat 2.6g13%Sodium 594mg25%Potassium 904mg26%Carbohydrates 36g12%Fiber 5.2g21%Sugar 5.9g7%Protein 5g10%Calcium 9mg1%Iron 16mg89%* Percent Daily Values are based on a 2000 calorie diet.« Pumpkin ButterLentils Provencal (French Lentil Stew) »

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About Alissa Saenz

Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

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Reader Interactions


  1. Alicia Roman Delgado says

    Can I make the sauce in my Vitamix blender?


    • Alissa Saenz says

      I think so, but I’ve heard from other readers that you need to make cashew-based sauces in big batches if you use a vitamix – so triple or even quadruple it. You can freeze whatever you don’t use for later. 🙂


  2. Krista Bowers says

    Would the recipe work in an air fryer?


    • Alissa Saenz says

      I think so, but I don’t have an air fryer so I can’t say for certain.


  3. Chocoviv says

    5 stars
    These fries looks delicious…


    • Alissa Saenz says

      Thank you!


  4. Ann says

    5 stars
    It’s very cool that I saw this recipe on your blog! I just have a pumpkin now, is it a Cucurbita moschata pumpkin, isn’t it? The best sort. I am a big fan of pumpkin dishes, both sweet and nutritious. But the most common problem with a pumpkin is that it is big, and I cook something from it 1-2 times, and then I forget about this product. Your recipe is very original and it is a great alternative to french fries. I like that it is possible to cook a wide variety of sauces, and it will be delicious anyway. Thank you for the idea!


    • Alissa Saenz says

      I have the same problem with pumpkins! I’m glad this recipe came in handy and I hope you enjoy it!


  5. M says

    Hi there! Do you think this would work out okay with delicata squash? I have a glut of it from my CSA and am looking for different ways to use it differently!


    • Alissa Saenz says

      I think so! I think you could really use any type of winter squash. Enjoy!


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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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