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Butternut Squash Fries with Feta & Rosemary Honey

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  • Prep Time: 20 minutes

  • Cook Time: 30-35 minutes

  • Total Time: 55 minutes

  • Course: Side Dish, Appetizer, Vegetarian Main

  • Cuisine: Modern American

  • Yield: Serves 4 as a side, 2 as a main

  • Intensity: Medium-Low. This recipe requires some knife skills for cutting the squash and a bit of multi-tasking to make the honey while the fries roast, but the steps are straightforward and forgiving.

Ingredients

For the Squash Fries:

  • 1 large butternut squash (about 2.5 – 3 lbs / 1.1 – 1.4 kg)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon cornstarch or arrowroot powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly cracked black pepper

  • Pinch of cayenne pepper (optional, for heat)

For the Rosemary Honey:

  • ⅓ cup honey

  • 2 (4-inch) sprigs of fresh rosemary

  • 1 strip of lemon zest (about 2 inches long)

For Serving:

  • 4 oz (115g) block feta cheese, crumbled

  • Flaky sea salt (like Maldon)

  • Freshly chopped rosemary, for garnish

Equipment

  • Sharp chef’s knife & sturdy cutting board

  • Vegetable peeler

  • Large mixing bowl

  • Rimmed baking sheet

  • Parchment paper or silicone baking mat

  • Small saucepan

  • Whisk

Instructions

Step 1: Prepare the Squash.

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. Using a sharp knife and peeler, carefully cut off the top stem and bottom root of the squash. Peel the entire squash. Slice it in half crosswise, separating the bulbous bottom from the longer neck. Cut both pieces in half lengthwise. Scoop out the seeds and stringy pulp from the bulbous end with a spoon. Slice all pieces into fry-like batons, roughly ½-inch thick and 3-4 inches long. Consistency is key for even cooking!

Pro-Tip: The neck of the squash is easier to cut into even fries. The bulb end will yield some smaller, irregular pieces—that’s okay! They’ll get extra crispy.

Step 2: Season & Coat.

In your large mixing bowl, whisk together the olive oil, cornstarch, smoked paprika, garlic powder, salt, black pepper, and cayenne (if using) until a smooth paste forms. Add the squash batons and use your hands to toss and massage the seasoning paste onto every surface. The cornstarch is the secret weapon—it draws out moisture and creates a delightfully crispy exterior.

Step 3: First Roast.

Arrange the fries in a single layer on your prepared baking sheet, ensuring they aren’t crowded. Overcrowding will steam them, preventing crispness. Roast on the middle rack for 20 minutes.

Step 4: Make the Infused Honey.

While the fries roast, combine the honey, rosemary sprigs, and lemon zest in a small saucepan over medium-low heat. Warm gently for 5-7 minutes, allowing the honey to become fluid and the rosemary and lemon to infuse their flavors. Do not let it boil vigorously. After infusing, remove from heat and let it steep. Discard the rosemary sprigs and lemon zest before serving.

Step 5: Flip & Finish Roasting.

After 20 minutes, remove the baking sheet. The fries should be starting to brown on the bottom. Carefully flip each fry using tongs or a spatula—this ensures all sides get crispy. Return to the oven for another 10-15 minutes, or until the fries are deeply caramelized, tender inside, and crispy on the edges.

Step 6: Assemble & Serve.

Transfer the hot butternut squash fries to a serving platter. Immediately scatter the crumbled feta cheese over the top. The residual heat will slightly soften the feta. Drizzle generously with the warm rosemary honey. Finish with a sprinkle of flaky sea salt and a scattering of freshly chopped rosemary.

Serving Suggestion: Serve immediately while hot and crispy. These are fantastic on their own, but they also pair beautifully with a simple arugula salad dressed with lemon vinaigrette or alongside a grilled chicken breast or pork chop for a complete meal.

Nutrition Information

(Per serving, assuming recipe serves 4 as a side. This is an estimate and can vary based on specific ingredients used.)

  • Calories: ~320 kcal

  • Total Fat: 14g

    • Saturated Fat: 5g

  • Cholesterol: 25mg

  • Sodium: 580mg

  • Total Carbohydrates: 47g

    • Dietary Fiber: 5g

    • Sugars: 25g (includes natural squash sugars and added honey)

  • Protein: 6g

  • Vitamin A: 400% DV | Vitamin C: 60% DV | Calcium: 20% DV | Iron: 10% DV

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