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Baked Butternut Squash Fries with Rosemary Garlic Aioli | Back To The Book Nutrition
Baked Butternut Squash Fries with Rosemary Garlic Aioli
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Butternut squash also make a great seasonal substitute for oven fries, especially with a bowl of easy, Rosemary Garlic Aioli for dipping!

Course: Snack
Cuisine: American
Keyword: aioli, butternut fries, french fries, rosemary garlic aioli
Servings: 6
Author: Back To The Book Nutrition
Ingredients for the Fries
  • 1 Butternut squash peeled (I use a vegetable peeler) and sliced into strips (thin strips pictured, but larger wedges will work too)
  • 3 Tbsp pastured ghee melted (can substitute reserved bacon grease or pastured lard for dairy free)
  • House seasoning click here to get my simple recipe
Ingredients for the Aioli
Instructions for the Fries
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Spread fries out across pans evenly, then sprinkle generously with house seasoning.
  4. Roast for 45 minutes, turning halfway through.
Instructions for the Aioli
  1. While the fries are in the oven, mix together all aioli ingredients and set aside.
Recipe Notes

Leftover aioli can be covered and stored in the fridge - it makes a great sandwich spread!