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Baked Butternut Squash "Fries"


Who says July 4th fare can't be healthy? A loaded veggie burger on a multi-grain deli flat, butternut squash french "fries," and loads of fresh watermelon with blueberries and strawberries on the side, makes a great Independence Day meal without blowing your arteries out.


1 large butternut squash
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of chili powder
Dash of cayenne (optional)
Salt and black pepper, to taste

  1. Preheat oven to 450 degrees.
  2. Use a vegetable peeler to carefully peel the rind from the squash. Keep peeling until all the little green lines have disappeared.
  3. Cut the squash in half lengthwise and use a metal spoon to scoop out the seeds and all that other goopy stuff.
  4. Now, cut the neck off of the squash and cut large wedges, as equal in size as possible.
  5. You can do the same with the "bowls" of the squash or you can save those for another recipe. Stuffed butternut squash, anyone?
  6. Toss your wedges and spices into a large bowl that has a tight-fitting lid. 
  7. Secure the lid and shake the wedges around until they are all well-coated.
  8. Place in a single layer on a large, lightly-oiled baking sheet.
  9. Bake for 10 minutes. Flip the fries over, and bake another 10-15 minutes, until outside is crisp and inside is soft.
  10. Makes about 4 servings.



CF310's picture

Trying a vegan diet for two weeks, and bought a TON of squash, even though I've never really cooked with it before. Totally leaving work now to make these!

Phil's picture

How did these turn out? Looks like they could be great.


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