Dill Butternut Squash Fries

SERVES: 4 | PREP TIME: 15 minutes | COOK TIME: 35 minutes


1 large butternut squash (about 2 pounds/860 grams)

1 tablespoon coconut oil, melted

3 tablespoons roughly chopped fresh dill

2 teaspoons coarse sea salt


  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Cut off the bottom of the butternut squash to create a stable surface. Holding the squash upright, use a sharp knife or peeler to remove the skin. Cut the squash in half lengthwise, remove the seeds, and cut it into fry-sized strips.
  3. Toss the fries in a large bowl with the coconut oil, dill, and salt. Place the fries on the prepared baking sheet, making sure not to overlap them; if they overlap, they will steam rather than roast.
  4. Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.