Honey Baked Butternut Squash Fries are a sweet and savory side dish perfect for fall! The subtle honey flavor combined with the sweet, nuttiness of butternut squash and a touch of thyme for that savory flare, will have you begging for more!

As much as I love these Honey Baked Butternut Squash Fries, they aren't perfect. Sad, but true. The flavors are all there, but no matter how hard I tried, and believe me, I tried, these fries don't crisp up like my Best Baked Fries or my Healthy Baked Sweet Potato Fries.

Butternut squash bakes up soft, almost creamy like. These fries do get a little crisp on the outside, but please don't think they'll be a firm french fry. They just won't. Unless you burn them to a crisp. That works haha

Soft texture aside, these Butternut Squash fries do not disappoint! They are packed with good-for-you stuff, lower in carbs and calories than regular french fries, and the flavor is by far better than any other french fry I've ever had!

I seasoned these fries with a honey oil I created by mixing equal parts Tate+Lyle® Honey Granules with olive oil, salt and pepper, and a little bit of thyme. I love the texture and the touch of honey the granules add to these fries! 

In addition to sweetening up these fries, Honey Granules are also used to sweeten hot and cold drinks, cereal, and even in baking with no sticky mess!! I like that! Being a mix of pure cane sugar and honey, these granules can be used in place of white sugar. Recently, I baked a Skillet Cornbread Recipe using the Tate+Lyle® Honey Granules. It is out-of-this-world delicious and moist too! Click here to get the recipe for my Skillet Cornbread.

Scroll down past my photo tutorial to access the ingredients and directions all in one place, if you prefer. Thanks!

To make these butternut squash fries, you first need to buy a butternut squash (I'm told I'm a pro at stating the obvious). Look for one with a long neck for best fry making results. 

When ready to bake them up, preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place an oven-safe rack on top of the foil. Baking the butternut squash fries on a rack allows air to circulate all around and helps to get them a little crisp on the outside.

Wash the outside of the squash thoroughly, and lop off a small piece of the top and bottom of the squash to make it level on both ends. Cut the squash in half and scoop out the seeds...

Slice off the bulbous end and set it aside. Working with the long neck portion, slice it into equal strips about an inch thick...

One by one, lay each strip flat and slice that in half (or thirds, depending on how thick it is) to make french fry strips. If you prefer, slice off the skin at this time. I leave the skin on. It helps with getting them a little more crisp. 

Save the bulb portion, as well as the other half of the squash, to make another recipe. Here are some of my faves! Just click on the title to access the recipe page: Butternut Squash Puree, Butternut Squash Orzo Pasta, Butternut Squash Dinner Rolls, Oatmeal Butternut Squash Cookies, or even Butternut Cheesecake. The possibilities are endless! 

To season the fries, mix 1 tablespoon Tate+Lyle® Honey Granules with 1 tablespoon olive oil in a microwave safe dish. Heat on high power for 30 seconds and stir to combine. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Give this mixture a taste and adjust the seasonings to your liking. Pour the honey oil over the fries and toss to coat each fry. Sprinkle on about a teaspoon of fresh thyme leaves.

Arrange the fries on the rack over the lined baking sheet, being sure to leave ample space between each fry. They need room to breathe! If they are 'squashed' together, the moisture they release will result in steamed fries that have no chance of crisping up, so give them room!!

Bake the fries at 425° for 20 minutes and then carefully flip them over and bake another 5-10 minutes until browned to your liking. Enjoy!

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Have you used honey granules before? I'd love to hear your favorite uses and see your creations! Leave me a comment below or tag @LifeTastesGoood on Twitter & Instagram. I'd love to share your photos!

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Honey Baked Butternut Squash Fries

By Life Tastes Good
Published 10/08/2015

Ingredients

• 1/2 of a butternut squash
• 1 tablespoon Tate+Lyle® Honey Granules
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a baking or cooling rack on top of the foil. Baking the butternut squash fries on a rack allows air to circulate all around and helps to get them a little crisp on the outside.
2. Wash the outside of the squash thoroughly, and lop off a small piece of the top and bottom of the squash to make it level on both ends. Cut the squash in half and scoop out the seeds.
3. Slice off the bulbous end and set it aside. Working with the long neck portion, slice it into equal strips about an inch thick. One by one, lay each strip flat and slice that in half (or thirds, depending on how thick it is) to make french fry strips. If you prefer, slice off the skin at this time. I leave the skin on. It helps with getting them a little more crisp. Save the bulb portion, as well as the other half of the squash, to make another recipe. See my recommendations above.
4. To season the fries, mix 1 tablespoon Tate+Lyle® Honey Granules with 1 tablespoon olive oil in a microwave safe dish. Heat on high power for 30 seconds and stir to combine. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Give this mixture a taste and adjust the seasonings to your liking. Pour the honey oil over the fries and toss to coat each fry. Sprinkle on about a teaspoon of fresh thyme leaves.
5. Arrange the fries on the rack over the lined baking sheet, being sure to leave ample space between each fry. They need room to breathe! If they are 'squashed' together, the moisture they release will result in steamed fries that have no chance of crisping up, so give them room!!
6. Bake the fries at 425° for 20 minutes and then carefully flip them over and bake another 5-10 minutes until browned to your liking. Enjoy!

Yield: 2-4 Servings
Prep Time: 10 mins.

Cook time: 30 mins.
Total time: 40 mins.

Tags: Baked, Butternut Squash, French Fries, Healthy, Honey Baked Butternut Squash Fries, Honey Granules, Low Calorie, Low Carb, Side Dish, Tate+Lyle® Sugar