Smoky Butternut Squash Fries

i’m a firm believer that when it comes to somethings, you should never compromise. never settle for anything less than the realest, truest version of it.

like sheets. meats and fresh produce. handshakes. handbags. words. jeans. spices, oils and salts. cashmere. skincare. love.

then, there are other things that you can skimp on. things you can get pretty close imitations of.

like heels (if you wear them out on city streets like i do). organic produce. workout clothes. you get the gist.


i’m kind of like that with food. i love food – when i have a really great meal at a restaurant, when someone goes out of their way to make me something they know i will love, when i have spent hours at the table with people i love drinking wine and eating food cooked with love – there is no better feeling.

but i try to be picky about my indulgences. i skip things like cheese on salads and soups, pass on the bread basket, make my own lunches and try to eat healthy 80% of the time.

so, french fries. when you can get some crispy, shoestring fries with truffle or rosemary sea salt dipped in garlic aioli – GO FOR IT. do not make apologies. do not even breathe in between bites. you will figure it out later.

but you can’t eat fries every night. being a grown-up is hard and no one warns you about it. it’s cruel. i love food.


so when your sister’s crossfit instructor comes for dinner and brings butternut squash fries – you roll your eyes but hope to the food gods that you like them.

and i did. i really, really did. i think the smoked paprika is KEY. i need some spicy flavor to make up for the lack of crispiness. just try them. promise me you will. i’m not going to sit here and say they will 100% satisfy your fries craving, sometimes you just gotta go for the real thing. buy the cashmere. but these are pretty darn good. 

also, i know cutting peeling and slicing a butternut squash is a little laborious. but you can do it sunshine, i believe in you.


Smoked Butternut Squash Fries
  • 1 small butternut squash, peeled and diced into strips
  • 2 tablespoons coconut or extra virgin olive oil
  • 2 to 3 teaspoons smoked paprika (depends on size of butternut squash and how spicy you want it)
  • sprinkle of kosher salt and fresh ground pepper all over
  • ketchup for dip, optional
  1. preheat oven to 425
  2. in a bowl, add butternut squash strips and olive oil. add smoked paprika and salt and pepper.
  3. toss to coat evenly.
  4. place in one layer on cookie sheet.
  5. bake until crispy and tender (flipping every 15 minutes) about 35 to 40 minutes.


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