These savory Roasted Butternut Squash Fries pair perfectly with Red Curry Miso Sauce. Keep this recipe around during the holidays to serve as a party appetizer, a unique side dish, or just as a delicious snack during your busy day!
There is something magical that happens to vegetables when you slather them in fat and blast them with heat. It’s called caramelization, and its irresistible, savory sweetness turns pretty much any plant into a satisfying treat. A dear friend of mine, one Aneelee, turned me on to the habit of leaving a sheet pan of roasted veggies out on the counter for healthy grazing throughout the day.
A touch of salt and pepper makes bite-sized, roasted veggies like butternut squash fries or broccoli florets as addictive as any junk food. It doesn’t take long to polish off an entire winter squash or head of broccoli. Add a simple dipping sauce and you have yourself a tasty appetizer for dinner parties and potlucks.
The best thing about roasted vegetables? They are really easy to make. Just peel and chop your veggie of choice into small, snackable pieces, toss with oil, and slide into a very hot oven until tender.
Bingo. You just hit the healthy(ish) snack lottery.
Butternut Squash Fries with Red Curry Miso Sauce
These easy-to-make roasted squash fries are a delicious way to enjoy the sweet, nutty flavor of butternut squash. Make sure to sprinkle plenty of salt and pepper onto the fries to give them a savory bite. You can even sprinkle a little cayenne or chipotle pepper on your fries before putting them in the oven for an extra boost of flavor.
Butternut squash fries are a bit softer than traditional potato fries – especially when roasted in the oven. Look for the edges to brown and even curl up a bit before you finish roasting them. If you are feeding a crowd, I suggest doubling or even tripling this recipe. It won’t take long for these tasty little snacks to disappear!
- 1 2-pound butternut squash
- 1 tablespoon cooking oil
- sea salt and black pepper, to taste
- 1 tablespoon honey
- 1 teaspoon miso paste
- 1 teaspoon lemon juice
- 1/4 teaspoon red curry paste
- Preheat oven to 425ºF.
- Peel squash, remove seeds, and cut into 1/2-inch by 2-inch pieces.
- Toss cut squash with oil and spread on baking sheet lined with baking mat or parchment paper. Sprinkle with salt and pepper.
- Roast squash for 45 - 60 minutes, or until tender inside and crisp outside.
- Let squash stand about 10 minutes before removing from tray.
- Meanwhile, whisk honey, miso, lemon juice, red curry, and pinch of salt in small bowl.
- Serve fries while hot with dipping sauce. Garnish with chives, if you like.
Home Chef Tip: Give your dipping sauce an extra kick by adding up to 1 tablespoon of Sriracha sauce.
We hope you love this recipe for Butternut Squash Fries with Red Curry Miso Sause from SoFabFood Contributor, Mary Helen from Mary Makes Good, as much as we do. If you enjoyed this recipe and you’re trying to get ready for any upcoming parties you may be hosting or attending, be sure to stop by our Appetizer section for more amazing recipes. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!