Go Back
+ servings
Print
paleo butternut squash curly fries garnished with sprig of rosemary

Paleo Butternut Squash Curly Fries (Whole30, real food)

We adore these real food, Whole30-friendly veggie fries -- teenagers included! They're such a yummy paleo side dish or even Whole30 appetizer. With no deep fryer needed, these Paleo Butternut Squash Curly Fries are made the old-fashioned, traditional way -- fried in pastured lard on the stove!

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 4 servings
Author Lindsey Dietz

Ingredients

  • 1quartlard or tallowor avocado oil or coconut oil
  • 2long necks of butternut squashpeeled and spiralized
  • 2teaspoons salt
  • 1tablespoonchopped herbs, such as rosemary or thymeoptional

Instructions

  1. Peel and spiralize the necks of butternut squash.

  2. Heat 1 quart of fat in a cast iron Dutch oven on medium-high heat. The fat should reach a temperature of 320 to 350 degrees before frying.

  3. Prepare a baking sheet or large plate by lining it with paper towels. This is where your squash fries will drain excess fat.

  4. Working in batches, fry the butternut squash until browned and crispy, about 7 to 9 minutes, gently turning them over once during frying.

  5. Using a slotted spoon, remove the fries from the fat and transfer to a paper towel-lined baking sheet or plate to drain.

  6. Immediately sprinkle with salt and chopped fresh or dried herbs or other seasonings you like. 

  7. Continue working in batches until you've fried all your squash.

  8. Reheat leftovers in a 350-degree oven until crisp -- about 5-7 minutes.