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This cinnamon butternut squash fries recipe makes a fabulous snack! Particularly for this time of year!
And the best part? You can totally find these types of cut veggies all pre-cut for you at the grocery store! I got these particular fries at Whole Foods, and then turned around and got another package at Trader Joe’s. My little guy loves them! They make a great after-school snack.
But the peculiar thing about these fries is that, despite the addition of the sweetener, these actually aren’t sweet. The sweetener accents the salt for a marvelous, savory blend. I was actually kind of surprised because I was truly trying to make more of a plate of dessert fries. But they tasted so good the way they were, I served them up as is and Mini Chef loved them!
I will say that these are something you want to eat right out of the oven. Like normal fries, they are just better warm. But the good news is that, unlike regular fries, you can reheat these if you can’t eat them all in one sitting! That’s the beautiful thing about squash. It always reheats well.
And just a note on the sweetener…
I have a spice grinder that I grind up my sweeteners in to get more of a powdered sugar effect. If you can’t do that, this will still work, but the sugar just won’t distribute as well. So when you mix this all together, make sure to allow the unprocessed sugar a few minutes to dissolve into the oil and spices so it can evenly cover the fries.
More Healthy French Fry Recipes
Cinnamon Butternut Squash Fries Recipe Card
Cinnamon Butternut Squash Fries Recipe
- 10 oz. pre-cut butternut squash fries (or any size package you want)
- 1 tbsp. coconut oil in liquid state
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tbsp. powdered Sucanat (or other unprocessed sugar)
- 1 pinch salt
- Place all the ingredients in a zipper-top, plastic bag.
- Moose the contents around in the bag until the sugar has dissolved and the fries are well covered.
- Spread onto a baking pan (I lined mine with parchment for easy cleanup) in a single layer.
- Bake at 350 F. for approximately 15-20 minutes. This will vary by oven, so if they aren’t done for you, cook for an additional 5-10 minutes or until they are soft and cooked through.
- Cool slightly and serve.
Recipe from the Gracious Pantry archives, originally posted 10/31/17.