No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  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.

Source
Everyday Food, October 2004

advertisement

advertisement

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.