Butternut Squash Fries {Crispy, Cozy & Better Than Regular Fries!}

If you love a good oven fry, these Butternut Squash Fries might just become your new obsession. They give you that warm, salty, crispy fry moment, but with the natural sweetness and earthy flavor of butternut squash. My family devours them straight off the baking sheet, and honestly, I can’t blame them.

I started making these when I was trying to think of more fun vegetable sides that didn’t feel like yet another bowl of steamed veggies. Since I already love turning everything into fries, squash felt like the next logical experiment. The result was golden, slightly sweet, lightly smoky fries that tasted amazing with almost any seasoning blend!

Before You Get Started

Here are a few helpful notes to read before you start cooking so your fries turn out perfectly.

• Choose your squash: Butternut squash works best, but acorn, kabocha, or delicata squash also make great fries.
• Peel the squash first: The peel stays tough even after baking, so peel the squash before slicing. If the peel feels too firm, microwave the squash for 30 to 60 seconds to soften it slightly and make peeling easier.
• Use cornstarch for crispiness: Cornstarch or arrowroot powder helps the fries crisp in the oven without needing much oil.
• Pick your oil: Olive oil works well, but avocado oil or ghee also coats the fries beautifully.
• Season your way: Cumin, paprika, garlic powder, and onion powder add smoky warmth that complements the squash’s natural sweetness.

How to Make Butternut Squash Fries

Here is a quick look at how to make these flavorful, crispy oven fries.

1. Coat the squash in cornstarch

Toss the peeled, sliced butternut squash fries with cornstarch until evenly coated.

Pro tip: Shake off any excess cornstarch so the fries crisp rather than baking up powdery.

2. Add oil and spices

Mix the fries with olive oil and your spice blend until well coated.

3. Arrange on a baking sheet

Spread the fries in a single layer on a lined baking sheet without overcrowding.

Pro tip: Make sure none of the fries overlap so every side gets crisp.

4. Bake until crispy

Bake until the fries are tender on the inside and lightly browned on the outside, flipping halfway through.

Pro tip: For extra crispiness, increase the heat to 450 degrees for the last few minutes.

Air Fryer Method

Here is how to make these fries in the air fryer for an extra crispy finish.

1. Arrange the cut, seasoned fries in a single layer in the air fryer basket.
2. Air fry at 400 degrees F for about 30 minutes, shaking halfway through.
3. Check for crispiness and add a few extra minutes if your fries are thicker.

Pro tip: Shake the basket well at the halfway point to help every fry crisp evenly.

Recipe Tips and Tricks

Here are some of the best tips to help your butternut squash fries turn out crispy and delicious every time.

• Cut evenly: Cut fries into similar-sized sticks so they cook at the same rate.
• Microwave shortcut: Microwave the uncooked fries for 6 to 8 minutes to soften them, then roast for a shorter time if you are in a hurry.
• Use parchment paper: Parchment or a silicone mat prevents sticking and keeps the fries from tearing.
• Flip for even browning: Flip halfway through cooking so both sides crisp up nicely.
• Experiment with spices: Try chili powder, smoked paprika, Italian seasoning, or curry powder, depending on your mood.
• Soak if you want them crispier: Soak cut fries in water overnight, dry thoroughly, then toss with cornstarch for extra crispy fries.

Serving Suggestions

Here are some tasty dishes that pair really well with these fries, so you can build a full and satisfying meal.

Storage & Reheating

Here are the best ways to store and reheat leftover squash fries so they stay tasty.

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze in a single layer, then transfer to a bag for up to 2 months.
• Reheat: Warm in the oven or air fryer to restore crispiness.
• Leftovers: Chop into salads, tuck into wraps, or use as a base for a veggie bowl with eggs.