Hungry Girl's Ranch-Tastic Butternut Squash Fries With Bacon

Recipe by SashasMommy
READY IN: 55mins


  • 12
    tablespoon dry ranch dressing mix
  • 1
    butternut squash (about 2 pounds, large enough to yield 20 oz. once peeled & sliced)
  • 18
    teaspoon coarse salt
  • 4
    slices turkey bacon
  • chopped scallion (optional)


  • Preheat oven to 425 degrees.
  • In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve.
  • Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds.
  • Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt.
  • Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels.
  • Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.).
  • Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside.
  • Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise.
  • Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!