Butternut Squash Fries

Step aside, sweet potato fries… Here’s what I’m telling my friends to make for Thanksgiving this year!


‘Tis the season for squash — and here’s one foolproof recipe that will win over your dinner guests. Best of all, it takes very little time to prepare. Butternut squash fries are a slight twist on sweet potato fries, and I promise you’ll fall in love with their light taste, soft insides, and crispy edges!

Butternut Squash Fries

Serves: 3-4 people as a side


  • 1 butternut squash
  • 2-3 tbsp coconut oil (if you don’t have coconut oil — which I urge you to start using — use extra virgin olive oil)
  • salt and pepper to taste
  • pinch of nutmeg (optional)


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using a potato peeler, remove the butternut squash skin — it comes off extremely easily!
  3. Cut open the squash and remove the seeds as if you were carving a pumpkin. Cut the squash into fries of similar sizes.
  4. In a large mixing bowl, mix squash, salt, pepper, nutmeg, and enough coconut oil to coat the fries lightly (don’t use too much)
  5. Spread fries on a large baking sheet and bake for ~20 minutes. Your fries should be slightly crispy.




There you have it! I like to think that using a squash makes a “fries” dish a little more gourmet. What do you think??What will you be making? Let us know in the comments below or talk to us on Twitter?@GreenGuineaPigs!

To all of our Canadian readers, we hope you have a very special Thanksgiving next weekend. I am so grateful for everything in my life, including being home this year to celebrate with my family. Rumour has it my aunt will be making this Glazed Lentil Walnut Apple Loaf from Oh She Glows (one of my favourites), and I’ll be pressuring my brother to whip up his vegan cheesecake (recipe coming soon)!

Oh! And Steph’s home from her great European adventure. I’m very thankful to have my good friend and podcasting-partner back. We’ve got some stuff planned…

For those of our readers who are celebrating Thanksgiving for the first time as a vegan or vegetarian this year — you are amazing. Thank you so much for making a difference in our world. Big, traditional family meals can be tough (we talked about this here), but they’re definitely doable. I love this approach to accepting the choices made by our loved ones. Leo Babauta’s Zen Habits blog is certainly worth a follow.?Sending you tons of love and positivity.

— Laura

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