Butternut Squash Home Fries by Hungry Girl Hg

READY IN: 30mins
Recipe by Cake Baker

Super yummy butternut squash side dish -- one of my favorites! You must try this!

Top Review by SteakTaters

I drove to a restaurant supply to get the crinkle cutter for $4.00. After reading the reviews, I followed recipe exactly with one variation. I cut my fries thin and thick to see the difference. I cooked them at 420 degrees for 20 minutes, flipped them and lowered the temp to 400 to keep from burning the thinner ones. I found that the thinner ones cooked and browned better, but neither crisped up very well. The flavor is sweet, similar to sweet potato fries. They are good, but a little sweet for ketchup for me. Considering the benefit of less carbs, I give them a thumbs up!

Ingredients Nutrition


  1. Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
  2. Add bell pepper and cook for 1 minute.
  3. Add squash and stir. Raise heat to medium and add all spices. Mix well.
  4. Cook for about 7 minutes, until squash starts to soften.
  5. Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
  6. Simmer until broth evaporates, stirring often.
  7. Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

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