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Roasted Butternut Squash Fries with Sweet & Spicy Aioli

A great way to not eat baked squash every night.

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by Angela Gallardo in Recipes, Sides & Snacks

I’ve been looking for butternut squash inspiration.  If anyone has any to share, I’d greatly appreciate it!  Even after making this recipe with 2 butternut squash, I have 3 more sitting on my counter.  My CSA and I often have a love-hate relationship. 

I’m not sure why I’d never thought before to use squash for fries.  Now I’m wondering how all other squash will taste in the shape of a fry!   These guys taste so much like sweet potato fries that you may hardly be able to tell the difference.  Which is not a bad thing, since sweet potato fries are delicious.

It’s a super simple recipe and can be enjoyed with or without the Sweet & Spicy Aioli.   I do recommend enjoying them promptly when warm (with a little flaked sea salt), since butternut squash seems to be a little less moist than other potatoes.

squash fries

Roasted Butternut Squash Fries

Yields:  2 servings

1 medium butterut squash

2-4 T. avocado oil (enough to coat the squash well)

2 t. organic garlic salt

2 t. ground black pepper


Preheat oven to 425F.

Peel the squash with a vegetable peeler.  Cut the squash in half where the long section meets the bulb-like section.  Cut the bulb-like section in half and scrape out the seeds.  Cut all the squash into 1/2″ thick fries (as shown above).

Place the cut fries in a large zip-top bag with the avocado oil, garlic salt, and pepper.  Seal the bag and massage it with your hands to coat the fries well.  Arrange the fries onto a cooling rack set over a baking sheet (the space beneath the cooling rack will allow for circulating air and a crispier fry).

Cook for 30-40 minutes, removing the pan halfway through to turn all the fries over.  Fries will be golden brown.  Sprinkle with flaked sea salt and serve immediately with the Sweet & Spicy Aioli.

Sweet & Spicy Aioli

1/2 c. avocado oil

1 lemon, juice

1 egg yolk

1/2 t. raw honey

2-3 garlic cloves, peeled

1/4 t. ground chipotle powder

1/4 t. sweet paprika

1/4 t. cinnamon

1 t. sea salt

1/4 t. ground black pepper

Directions:  Combine all ingredients in a spice grinder (or mini food processor) in the order listed.  Pulse on high for 30 seconds.  Test and adjust seasoning to taste.  Scrape down the sides and pulse for another 30 seconds.  If the mixture is too thick for your taste, add water 1 t. at a time.  If it’s too runny for your taste, add more oil 1 tsp. at a time.

  1. Steve says:

    These look great, will definitely give them a try.
    If you are still looking for inspiration you might want to try my Moroccan butternut and lentil soup with sweet chermoula oil:
    Best wishes



  2. amallia says:

    great recipe, thanks for sharing

  3. Abbie E says:

    I’m so going to try making these sometime very soon! I absolutely love butternut squash – and these fries just look so darn easy! I love them.

  4. vicki says:

    this looks delicious! i’m following AIP, I’m not sure i’ll make the sauce (watching the eggs). sounds good and easy!

    1. Angela Gallardo says:

      Hey Vicki, you could probably try the sauce without the egg and it’ll just end up closer to a vinaigrette. Not as yummy as creamy but such is the toll of the AIP, as you know! 🙂

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