Paleo-Friendly Baked Butternut Squash FriesJump To Recipe
- Serves: 4 servings
Crispy-tender Paleo-Friendly Baked Butternut Squash Fries are a wonderful low-carb alternative to sweet potato fries with the same great taste!
- Author: Yumna Jawad
Paleo-Friendly Baked Butternut Squash Fries
An easy recipe you’ll instantly want to make and instantly love, these Paleo-Friendly Baked Butternut Squash Fries are the real deal! What is paleo-friendly? It’s part of a new Paleo diet, which is also called the caveman diet or the primal diet. The goal is to basically eat how cavemen once did, including anything you can hunt or find – meats, fish, leafy greens, fresh fruits, regional vegetables and nuts/seeds. Although I’ve never done the paleo diet, I know many people swear by it and it has helped them lose weight and feel great! If you are trying a paelo diet and want a low-carb substitute for sweet potatoes, these Paleo-Friendly Baked Butternut Squash Fries will hit the spot!
However, if you really don’t care for anything paleo, why not just try making fries from something other than potatoes?! They make a great healthy side dish for burgers or grilled chicken and they’re super easy to make. If you’re trying this recipe, a key thing to keep in mind for the crispy factor is not to over-crowd your pan with the cut fries. That’s the biggest reason fries come out soggy when you bake them. So, spread out the fries and allow them to get nice and crispy. You can eat these alone, dip them in ketchup, garlic aioli, or whatever you’d like! I had some Chipotle Lime mayo that I thought would go perfect with these because the mayo was also paleo-friendly (wink).
Ok, enough about paleo, shmaleo, let’s get to the easy recipe and make these babies!
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- One large butternut squash cut into sticks
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried thyme
- Sea salt and fresh cracked black pepper to taste
- Preheat oven to 450 degrees. Place the butternut squash sticks into a large bowl. Drizzle with olive oil and sprinkle with garlic, chili, smoked paprika and salt.
- Evenly coat the butternut squash with the olive oil and seasoning.
- Place the fries evenly in a single layer on two baking sheets lined with parchment paper.
- Be sure not to over-crowd the pan, because that will create too much steam, which is often the reason the fries come out soggy when baked. This is the reason I use two baking sheets instead of one.
- Bake for 20-30 minutes, until tender and crispy.