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Butternut Squash Fries

A rich source of beta-carotene (the color of the flesh is a good indicator), vitamin C, magnesium, and potassium, butternut squash is also high in fiber.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • servings: 4




  • 1 medium butternut squash
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon chopped fresh cilantro


  1. Step 1

    Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.

  2. Step 2

    Sprinkle with lime juice and cilantro.

Everyday Food, October 2004



Reviews (5)

  • 10 Nov, 2008

    Marilynandme - Yes, you peel the squash and only cook the meat, not the peel.

  • 29 Oct, 2008

    Do you peel the squash??

  • 29 Oct, 2008

    Do you peel the squash??

  • 29 Jan, 2008

    First butternut squash I ever cooked because it is not commonly cooked in Texas. This recipe was easy and delicious. It only took about 20-25 minutes to cook but I'm sure the time depends on how thick you slice the wedges.

  • 19 Dec, 2007

    This is delicious! However, 45 minutes was way too long of a cooking time for me and it burned my squash. I tried it again, and it was done after 20 minutes, and I tossed the squash halfway through. This recipe is easy and definitely worth doing. Just be careful with the cooking time.