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Butternut Squash Fries with Thyme

Butternut Squash Fries with Thyme Related:   gluten-free, kid-friendly, low-fat, pareve, Shabbat, Sukkot, Thanksgiving, vegan, vegetarian

Prep time: 5 mins

Cook time: 35–40 mins

Yield: 6–8 servings

Winter vegetables require sharp knives and a little more prep. I like the long neck of the butternut squash because it is easy to dice in cubes or julienne into “fries.” This baked fry recipe is easy to pack in a lunchbox or enjoy hot from the oven.


  • 2 medium butternut squash, peeled and sliced into rectangles
  • 4 tablespoons olive oil
  • 1 pinch salt
  • 2 sprigs fresh thyme (or herb of your choice)


  • Preheat the oven to 350 degrees. Peel and chop butternut squash. Mix salt, olive oil and thyme in a small bowl. Toss squash with herb and olive oil mixture until evenly coated. Bake for about 35 minutes gently stirring and flipping midway. For a crisper “fry,” turn oven up to 450 for a few extra minutes at the end, but watch closely.

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