Baked Butternut Squash Fries with Rosemary Garlic Aioli
Butternut squash are one of my favorite fall foods – in fact, this simple roasted salmon, squash, and kale sheet pan dinner and this roasted winter vegetable soup are two of my favorite ways to eat them.
But I recently discovered that butternut squash also make a great seasonal substitute for oven fries, especially with a bowl of easy, Rosemary Garlic Aioli for dipping!
In fact, just after these photos were taken, my daughter and I polished off almost the entire batch for lunch before anyone else even got a taste. Oops.
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It’s alright – the guys will get their chance. I’ll definitely be making them again before autumn comes to an end!
And that aioli? It makes a killer substitute for mayo on a burger or roast beef sandwich – definitely making a double batch next time!
If you’re buying mayo, Primal Kitchen Mayo is my favorite store bought brand – a little pricey, but by far the healthiest and best flavored one I’ve tried!
Butternut squash also make a great seasonal substitute for oven fries, especially with a bowl of easy, Rosemary Garlic Aioli for dipping!
- Heaping 1/2 cup homemade or store-bought mayo this is my favorite store-bought mayo!
- 1 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 2 large cloves garlic pressed
- 1 Tbsp minced fresh rosemary
- Preheat oven to 425 degrees.
- Divide uncooked fries between two roasting pans (I like to line mine with this unbleached parchment paper). Drizzle with melted ghee, then massage with clean hands until evenly coated.
- Spread fries out across pans evenly, then sprinkle generously with house seasoning.
- Roast for 45 minutes, turning halfway through.
- While the fries are in the oven, mix together all aioli ingredients and set aside.
Leftover aioli can be covered and stored in the fridge - it makes a great sandwich spread!
Check out these other great fall recipes!