I love fries, especially sweet potato fries. But, it’s also nice to mix things up and make fries out of other produce like jicama, plantains and squash. These unsweetened Rosemary Squash Fries the perfect side dish for adding some variety in your diet. They are made with butternut squash and only seasoned with rosemary and salt. These fries are Paleo, Whole 30 approved, vegan AND allergy friendly.
Sometimes, I feel intimidated by squash. It’s like choosing a melon. It can have a gorgeous outer skin, feel heavy and have the perfect “thump” when you tap it, but every now and then you still get a bad one. For instance, one that tastes bland or is starting to rot on the inside.
With the price being per pound, it can be an expensive mistake. However, this year I’ve been fairly lucky with my squash picks. I’ve also learned to not fret about the waste if I pick one that isn’t up to par and I have to toss it. It happens, I’m over it, I’ll try again. Because, when you are successful (which, to be honest, is most of the time) it makes up for the few “bad” ones. A good squash is a great squash, especially if you know how to cook it.
How to Pick a Good Butternut Squash
Although you can find butternut squash year round, it tastes best when it’s in season. Here in the US it’s in-season from early fall to winter.
When picking a squash, look for one that:
- seems heavy for its size
- has a firm and in-tact stem
- is a solid, beige color
- doesn’t have any cuts, bumps or bruises
- sounds hollow when you tap it
How to Cook Butternut Squash
Butternut squash, well any squash, can be cooked and eaten in a variety of ways. For instance:
- steamed
- used in soup
- baked in the oven
- spirilized and sauteed on the stove top
- made into a casserole
- used in a stir fry
- cooked in the microwave
- grilled
For this particular recipe, I cut the butternut squash into fry shapes and baked it in the oven. This method requires little preparation and the cooking method is fairly hands-off.
This easy Paleo side dish would pair well with any type of protein or even tossed onto a salad. These Rosemary Squash Fries can also be eaten alone or dipped into your favorite sauce.
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Rosemary Squash Fries
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: serves 2 1x
Description
Simple, Whole 30 approved squash fries. A great side dish and alternative to sweet potato fries.
Ingredients
- 1 butternut squash
- dried rosemary (to taste)
- Himalayan pink salt (to taste)
Instructions
- Preheat oven to 375 degrees F.
- Rinse squash, remove stem, cut in half (long way), take out seeds, then cut squash into fries (no need to remove skin).
- Place squash fries on lined baking sheet and sprinkle with rosemary and salt.
- Place pan on bottom rack of oven and bake at 375 degrees for 45 minutes.
- Move pan to middle rack of oven and broil on high for 8 minutes or until browned.*
- Remove from oven and serve immediately.
Notes
*This step is optional, however broiling the squash fries will make them crisp and brown the top. Broiling time will vary by oven and squash thickness, so be sure to keep an eye on fries during this time.
Keywords: squash, rosemary, fries, paleo, whole 30, vegan, no added sugar, allergy free
These look really delicious! I’m a fan of butternut squash, and I love it when my wife makes butternut squash soup with some ground beef in it. I will have to tell her about this recipe; it’s a great idea! We do love sweet potato with rosemary; I can see this being similar. Thanks!
Hi, what oven do you use?
I have a Kenmore Elite.