These sweet healthy Butternut Squash Fries with Curry Mayo are perfect for a snack or side. They pair nicely with savory vegan curry mayo.
Before I begin my post with the usual why you are going to love this recipe bit, I have to state the obvious…
Isn’t this shopping cart adorable? It’s like the butternut squash is a big ole baby being pushed in a stroller, right!
Okay, some people who I have told that to disagree. Maybe it’s just me. Anyway, I think it’s cute. I love great finds.
Now for the commercial version…
One of my favorite vegetables is butternut squash. I have used it in salads, vegan quesadillas, and curry. Aside from tasting good, I love that it keeps for a long time.
I usually have to keep an eye on my produce, and make sure that I am using it up before it spoils. Not the good ole butternut squash.
One of my favorite ways to eat it is to make Butternut Squash Fries with Curry Mayo. The curry mayo compliments the butternut squash perfectly.
They may not satisfy a French fry craving, but they are healthier and can be made in no time. Just make sure to have a sharp knife. They have a very thick skin!
Butternut Squash Fries with Curry Mayo
These butternut squash fries are a healthy alternative to French fries.
*Don’t forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Butternut Squash Fries with Curry Mayo
Ingredients
Butternut Squash Fries
- 1 small butternut squash
- coconut or other oil spray
- salt
Curry Mayo
- 1 teaspoon curry powder
- 2 tablespoons vegan mayo - I used Vegenaise
Instructions
- Preheat oven to 425°.
- Butternut Squash Fries: Peel butternut squash and slice off the ends. Cut off the round end and scoop out the seeds. Save seeds to roast them, if desired. Cut squash into fry shapes.
- Spray a baking sheet with coconut spray and place fries on it. Sprinkle with salt. Bake at 425° for 15 minutes, then flip and bake 10-15 minutes longer, or until crispy.
- Curry Mayo: Mix curry powder and vegan mayo and serve with fries.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
angie says
love the fall season for all the pumpkins and squash and the rest in season. I am lucky enough to remember all the goodness that my parents and grand-parents made using such vegetables
come see us at http://shopannies.blogspot.com
Shadi says
Looks so yummy and easy to make, definitely going to try these 🙂
Christine | Vermilion Roots says
I like the curry mayo idea very much. 🙂
Willow Moon says
It goes really well with butternut squash!
dixya @ food,pleasure, and health says
this is so interesting!!!
Michelle says
I do sweet potato fries regularly but have never made butternut squash fries. I have a small squash sitting around that may need to be used like this today. Yum!
Ramona says
I love butternut squash and I love fries. I will definitely try this recipe. I’m pinning for later. Thanks for sharing!