A low calorie and low carb alternative to french fries. These Butternut Squash Fries are a perfect way to get your fussy eaters eating more veg!
You know Autumn is here when the squash and pumpkin recipes start appearing all over the place.
As much as I love Butternut Squash I really can’t disassociate it with the winter months so I tend not to eat it during Spring and Summer.
But after months of cold salads I am ready to start tucking into my favourite squash again.
Why is Butternut Squash So Good For You?
Rich in vitaminsand fibre, Butternut Squash is an excellent choice of vegetable providing slow release energy for managed blood sugar regulation.
It is also high in antioxidants and has some incredible anti-inflammatory properties.
So It really does make a great alternative to regular chips or fries.
What Recipes Can I Make With Butternut Squash?
Soups, curries and casseroles are all great vehicles for Butternut Squash.
You can even use it as a base for this healthier !
And did you know that you can cook a whole squash in the slow cooker? Saves so much faffing about with the vegetable peeler and then trying to cut it into chunks!
But anyway, I am hoping to get my fussy eater into the habit of eating and used to the taste of this vegetable on its own. And what better way to do that than in the form of fries!
She loves regular french fries, so I’m hoping by making these fries resemble something she is already familiar with and likes, that it won’t be too much of a leap for her.
This recipe is super easy and you only need a handful of ingredients.
1 large squash
olive oil
sea salt
See the recipe card below for full instructions!
I’ve cut my squash into a normal french fry shape just for ease, but I think they would look great if you used a crinkle cutter if you have one!
How To Serve These Homemade Fries
These fries make a great healthy side dish for the whole family that you could serve alongside these Airfryer Chicken Nuggets or even these Baked Salmon Nuggets for a healthy take on fish and chip night!
Or you could even serve them up simply sprinkled with a bit of coarse salt alongside your favorite dipping sauce as a snack!
Next time I’m just serving for adults, I’d try really like to try it cooked with some fresh rosemary and then garnished with some of that fancy garlic sea salt!
I have to be honest and let you know that if you are expecting a crispy french fry then you are going to be a little disappointed.
These Butternut Squash Fries won’t crisp up like a normal potato fry but they are still a fantastic way of introducing new vegetables to fussy eaters in a recognisable form.
I need to come up with an airfryer butternut squash fries recipe I think!
That might just fix the crispiness issue! If you have tried making these in your airfryer, then do let me know how they turned out!
If you do try this recipe please do let me know what you think.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks, about 1/3 inch thick. Blot any moisture from the butternut squash fries with paper towels, then arrange squash pieces on a baking sheet. Season with salt.
It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
Butternut squash is a low-calorie food and is packed with nutrients. While it's higher in carbs than some other veggies, its low glycemic index (a ranking of how carbs affect blood sugar) still makes it a healthy choice for most people.
No, butternut squash does not spike insulin levels. It is a low glycemic index food, which means it is digested and absorbed slowly, resulting in a gradual and steady increase in blood sugar levels. This slow release of glucose into the bloodstream does not cause a significant spike in insulin levels.
To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.
Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.
For a basic butternut squash recipe, halve the squash, scoop out the seeds and chop into chunks. You don't have to remove the skin — it will go soft and sweet as the squash cooks — just make sure you wash it well before cooking. Roast at 180°C for 35 to 40 minutes, or until golden and soft.
If you're looking for a tasty, low-calorie addition to your dog's diet, you're in luck: Dogs can eat squash safely. In fact, this garden staple has many potential benefits when prepared correctly and given in moderation.
That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.
Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up, you will get a more caramelized squash when roasted cut side down.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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