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Roasted Butternut Squash Dippers

When it comes to fries, I've made everything from apple and carrot to pumpkin and zucchini. The sour cream sauce is just heavenly. —Paula Marchesi, Lenhartsville, Pennsylvania
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 servings (2/3 cup dip)


  • 1 small butternut squash (about 2 pounds)
  • 2 teaspoons olive oil
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • DIP:
  • 1/2 cup sour cream
  • 2 tablespoons maple syrup


  • Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once.
  • Sprinkle with seasonings. Mix dip ingredients; serve with squash.
Nutrition Facts
1 serving: 208 calories, 7g fat (4g saturated fat), 20mg cholesterol, 303mg sodium, 34g carbohydrate (13g sugars, 8g fiber), 3g protein.

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  • pattiejean
    Nov 15, 2020

    I was looking for a unique way to use some of my abundant butternut squash crop, and this fit the need nicely! I baked for 40 minutes before they really started to get brown/crispy, but the taste was delicious. I am not a big fan of Cajun spice, so I used celery salt and olive oil as directed. The dipping sauce was to die for! Thank you for the great recipe-will make again. VFE