Recipe | Baked Sriracha Butternut Squash Fries

Baked Sriracha Butternut Squash Fries Recipe

Baked Sriracha Butternut Squash Fries
I am perpetually counting calories. Which is a whole lot of fun! Perhaps this is just my perception, but it sure seems like the food blogging world is full of the “Oh gosh, I just eat whatever I want and I never workout!” types who weigh 110 pounds and post six dessert recipes a week, usually involving Rolos and/or several heaping cups full of Nutella and I resent them and their amazing metabolism.

Seeding Butternut Squash
I am not one of those bloggers. Nope. I have to watch every single thing I eat. So butternut squash fries make a frequent appearance on our dinner table. If I’m making veggie burgers or grilled cheese or something else that’s a little bit high in calories, butternut squash fries are a good low calorie counter-balance to that. And they’re filling! And delicious! And healthy! Butternut squash is high in fiber, beta carotene, potassium, and Vitamins C & B6. So in addition to having fewer calories than potato fries, they’re more nutritious too.

Lower calories! More nutrition! Really, you can’t go wrong with butternut squash fries.

Bottle of Sriracha
Okay, there’s one slight downside. Butternut squash fries are not as crispy as regular fries. They’re just as versatile, though. I used to alternate between sprinkling them with chipotle powder and sprinkling them with cinnamon, but my new thing is sriracha. Baked Sriracha Butternut Squash Fries are now my favorite butternut squash fries! To me, they’re just spicy enough, but you can always drizzle some extra sriracha onto the fries after they’re done baking.

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Baked Sriracha Butternut Squash Fries

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes


4 servings


  • 1 tbsp. peanut, vegetable, canola or any other neutral-flavored oil
  • 1 tsp. sriracha
  • 1 large butternut squash, peeled, seeded and cut into evenly-sized steak fries
  • salt to taste


  1. Preheat oven to 425 degrees.
  2. Whisk together oil and sriracha in a large bowl. Transfer butternut squash fries to bowl and toss to coat. (It’s messy, but use your hands—it works best!) Pour fries onto a rimmed baking sheet and arrange in a single layer. Sprinkle with salt.
  3. Bake for 20 minutes, then carefully flip fries over using tongs or a spatula. Sprinkle with additional salt and bake for 20 minutes more or until tender and browned on edges.


If you’re not a fan of sriracha, you can use this same method with cinnamon, chipotle chili powder, Chinese 5 spice powder, smoked paprika, curry powder, or pumpkin pie spice. So many possibilities!


I am so with you on this! I mostly blog about cakes and other sweet baked goods, but I only get to eat them (in tiny portions) because I religiously calorie count everything I eat and make my main meals as healthy as possible!

I’m a big fan of using butternut squash in place of sweet potato to cut calories, and will definitely give this recipe a go.

So pleased to have discovered your blog, look forward to browsing more of your recipes!

Yeah, when I do a sweet recipe, I usually take a small portion for myself and my husband gets the rest. Which works well for him because he can eat insane amounts of food and never gain an ounce! So jealous. 🙂

I love sweet potato fries but I can’t remember if I’ve ever tried baking butternut squash as fries…I know I would love these though! Like you, I usually go for either hot spices like chili powder or the sweet variation like cinnamon, so it would be nice to change things up and try baking my fries with sriracha next time!

Haha, I got a kick out of your perception of other food bloggers. I feel the same way. But I can guarantee you I am totally not that way. I’ve had an awful cold for a week so I’ve been planning my return to working out. After cookie week on the blog, I need it! Haha. I LOVE squash fries. Sure, they’re soft, but they’re yummy. And being in fry form they are way easier to feed to the kids, hah!

I am munching on my test batch right now and I have to say..OH my gosh are these good!! I don’t really like squash but these are amazing. the sweet and salty with a bit of heat is just perfect. The only thing I did different was to add a little peanut butter to give it a bit of a szechuan flavor. Yum!

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