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Squash Fries


Like oven baked potatoes, squash can achieve that addictively satisfying combo of a crispy edge with soft creamy interior. Delicata and acorn squash are both perfect choices for this snackable recipe. Choose one, or mix and match!


  • 2-3 delicata or 2 acorn squash, or a blend of both

  • 2 Tbsp olive oil, plus more to prepare baking sheet

  • 1 Tbsp honey or maple syrup

  • 3/4 tsp cinnamon (or your spice of choice - paprika or cumin also work here)

  • Optional pinch of cayenne or red pepper flakes


  • Preheat oven to 425F.

  • Cover a baking sheet with a piece of parchment paper, and coat lightly with olive oil.

  • Prepare squash by halving them, scooping out their seeds, and slicing into ½ inch thick half moons.

  • Toss squash in a large bowl with 2 T olive oil, 1 T honey or maple syrup for a touch of sweetness, and ¾ teaspoon of your choice of spice (parika, cumin, or cinnamon all work. Add a pinch of cayenne for a kick!) Season with course salt.

  • Arrange squash in a single layer on the parchment paper lined baking sheet.

  • Bake for 20 minutes or until bottoms and edges are a golden brown, then flip squash. Cook for an additional 10 minutes or until edges are crisp and squash is easily pierced by a fork.

Recipe Notes

Baked squash is especially tasty with some finely chopped herbs like thyme, sage, or rosemary. These feel extra-special dipped in or drizzled with a yogurt sauce. Try combining greek yogurt with lime or lemon juice, a dash of olive oil, and salt.