Foodie Friday Recipe: Dill Butternut Squash Fries

Looking for a healthy alternative to French fries? Try these healthy, delicious and easy butternut squash fries!

Butternut squash is one of the delicacies of fall. Soft, sweet and buttery, butternut is great for pies, muffins, or just plain baked with butter and a sprinkling of sea salt!

But if you’re looking for a more creative way to use some of your crop of butternut squash, try these tasty oven-baked fries – perfect for a Paleo dieter, or just someone looking for a healthy and delicious alternative to regular French fries to go with your grass-fed steak or burger.

This recipe is originally from The Paleo Kitchen, by George Bryant and Juli Bauer. For more tasty and healthy Paleo recipes, you can find the cookbook on

Please note that next week we are taking a “Blogging Break!” However, you can find lots of healthy holistic living tips by visiting our archives. And stay tuned, as we will be back soon with plenty more delicious, healthy recipes, fun, fast, and effective workouts, and more info on how to live a naturally healthy life!

Dill Butternut Squash Fries

Serves: 4
Prep Time: 15 min
Cook Time: 35 min


1 large butternut squash (about 2 pounds/860 grams)
1 tablespoon coconut oil, melted
3 tablespoons roughly chopped fresh dill
Sea salt, to taste


    1. Preheat the oven to 400°F (205°C).
    2. Line a rimmed baking sheet with parchment paper.
    3. Cut the bottom off of the butternut squash so you have an easy cutting surface. Use a sharp knife or a peeler to remove the skin of the butternut squash. Cut the squash in half, remove the seeds, and cut into fry-size strips.
    4. Toss the fries in a large bowl with the coconut oil, dill, and salt.
    5. Place fries on the prepared baking sheet, making sure not to overlap in order to keep the fries cooking evenly.
    6. Bake for 35 minutes, or until tender on the inside and crunchy on the outside.
    7. Remove from the baking sheet and place on a cooling rack to help retain their crunch.
    8. Eat while still warm.
Recipe Source: The Paleo Kitchen


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