Sriracha Butternut Squash Fries

29 Oct

Wait, we’ve already gone 4 weeks eating unprocessed?! Does that make it a habit yet? I think it’s turning into that for me. I no longer feel trapped by these “restrictions,” but empowered to be creative in the kitchen, and occasional restaurant, to concoct healthy, hearty, whole and crazy-delicious meals!

Say “no” to processed foods led me and my boyfriend to find UNprocessed sriracha sauce! That’s right – the popular brand name sriracha is full of chemicals and who-knows-what. But Whole Foods is awesome enough to sell a version that tastes even better, and is made of real ingredients. So of course we had to buy and make Bloody Mary’s.

Sriracha Butternut Squash Fries

Didn’t take a picture of this, but the ingredients list is so clean! Unlike that of the “original” sriracha sauce.

Errr, I mean, we totally bought it to cook with. Yeah, that’s right (but it makes an awesome addition to a Bloody Mary!)

If you haven’t already gotten on the squash train, there’s still time! Try out this healthy, baked, slightly spicy version of butternut squash fries. They end result is a bit sweet with just enough zest from the sriracha that you really don’t need to do anything else to them. Even better? They’re totally vegan! What a great side dish or snack on a cool autumn day.

Sriracha Butternut Squash Fries

Sriracha Butternut Squash Fries, adapted from Oh My Veggies

Serves 2-4

  • 1 large butternut squash, peeled, seeds removed, and sliced evenly into fries
  • 1-2 tbsp grapeseed oil, or other oil
  • 1-2 tbsp unprocessed sriracha

Preheat oven to 425. Line a large baking sheet with aluminum foil.

Toss the squash with oil and sriracha in a bowl. Spread evenly onto prepared baking sheet.

Bake for 20 minutes, flip the fries, and bake for another 20 minutes.

Remove from oven, let sit for 10 minutes, and then enjoy! I paired these with parmesan fried eggs after arms & legs day in the weight room.

Sriracha Butternut Squash Fries


3 Responses to “Sriracha Butternut Squash Fries”


  1. Herb Roasted Acorn Squash | Eat, Drink, Be Healthy! - October 30, 2013

    […] spirit of opportunity, I have been taking full advantage of autumn produce, like yesterday’s sriracha butternut squash fries. When I saw an acorn squash in my grocery store, I had no idea what I’d do with it, but […]

  2. Sorghum Black Bean Salad | Eat, Drink, Be Healthy! - October 31, 2013

    […] 1 tbsp sriracha sauce, like the kind I used for butternut squash fries […]

  3. Triple Pepper and Tempeh Stir Fry | Eat, Drink, Be Healthy! - October 7, 2015

    […] Most of the recipes out there, however, require a variety of store-bought sauces: hoisin sauce, sriracha sauce, teriyaki sauce, etc. But all of these contain the worst possible […]

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