Baking these "fries" gives them a caramelized, crispy skin that the whole family will love.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Sprinkle with lime juice and cilantro.

Reviews (6)

23 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
08/10/2016
We here at www.thedehydratorreviews.com always love to read your recipes. They're simple, straightforward, and easy-to-follow. This particular recipe was no exception. Found it very helpful. Great job as always. Would love to come back to read more to expand our horizon. Keep it up! Love...
Rating: Unrated
11/10/2008
Marilynandme - Yes, you peel the squash and only cook the meat, not the peel.
Rating: Unrated
10/29/2008
Do you peel the squash??
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Rating: Unrated
10/29/2008
Do you peel the squash??
Rating: Unrated
01/29/2008
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.
Rating: Unrated
12/19/2007
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.
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