Butternut Squash Air Fryer Fries
Modeled after my infamous air fryer carrot fries, this recipe turns squash zig-zags into crispy, garlicky, parmesan-ey (one of those last two is an actual word) little flavor bombs. These are great as a low carb side dish or snack.
You can find pre-made butternut squash zig-zags at Trader Joe’s and most grocery stores these days. But if you’re having trouble tracking some down, you can make your own. Check out my guide on how to make crinkle cut fries. The same crinkle cutter tool works great for making zig-zags and crinkle cut veggie fries.
It’s also worth mentioning, this recipe will work fine for regular cut butternut squash (and other veggies).
- 12 oz Trader Joe's Butternut Squash Zig- Zags (or sliced carrots/sweet potato)
- 1 Tbsp (16g) Olive Oil
- 1 Clove Garlic, crushed
- 1/4 C (30g) Reduced
- Fat Grated Parmesan
- 1/4 tsp Crushed Red
- Pepper (optional)
- 1 pinch Freshly Cracked Black Pepper (optional)
- Add the crushed garlic to the olive and stir well. (To crush the garlic, peel and chop a clove. Then sprinkle a bit of kosher salt on top, press the flat of your knife down firmly, and drag the garlic across the cutting board to create a thick paste.)
- Toss the zig-zags in the olive oil and garlic mixture.
- Mix the parmesan with the red and black pepper. Sprinkle half the mixture over the zig-zags. Toss and repeat with the remaining parmesan mixture.
- Add the zig-zags to an air fryer basket or on a baking sheet in an even layer. Air fry at 350 for 16-20 minutes, shaking halfway through for crispier butternut squash fries.
- Top with freshly chopped parsley or parsley flakes and dig in!
- These can be baked in the oven at the same time and temp. Since ovens can vary, just keep an eye on them and adjust the time if needed.
Nutrition InformationYield 2 Servings Serving Size 1/2 Recipe
Amount Per Serving Calories 200Total Fat 10gCarbohydrates 27gProtein 5g
What’s shakin’ bacon? I’m Mason, a personal trainer turned food blogger and current leader of the Proton Party. You can find me cookin’ up a storm over on Kinda Healthy Recipes or blogging with my wife on With the Woodruffs.
I got into the fitness industry in college while studying to become a Registered Dietitian. It didn’t take long to realize I was more passionate about preventative care and performance nutrition than medical nutrition therapy. That led to personal training, which turned into writing about training and nutrition. Which eventually evolved into creating healthy-ish recipes.
It’s been a fun ride, and I’m excited to lend an oven mitt to The Hungry Truth!