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Chinese Five Spice Butternut Squash Fries

Chinese Five Spice Butternut Squash Fries! Crunchy on the outside, tender on the inside. Roast to perfection in 20-25 minutes and indulge in the sweet and spicy flavor! Try now!

Chinese Five Spice adds a warm, aromatic twist to the classic squash fry. This sweet and savory spice blend transforms humble butternut squash into a crispy, addictive snack that’s perfect for a chilly fall evening.

Grab a handful and get cozy!

Ready Time

1 hrs 15 mins


6 servings


  • 2 large butternut squash
  • 1/4 cup vegetable oil
  • 2 tablespoons Chinese Five Spice powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)


Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or a silicone mat.

Cut the butternut squash in half lengthwise and scoop out the seeds.

Peel the squash using a vegetable peeler, then cut it into long, thin strips, about 1/2 inch thick and 3-4 inches long. Try to make the strips as uniform as possible so they cook evenly.

In a large bowl, whisk together the vegetable oil, Chinese Five Spice powder, salt, black pepper, and cayenne pepper (if using).

Add the squash strips to the bowl and toss until they’re evenly coated with the spice mixture. Divide the squash fries between the two prepared baking sheets, leaving some space between each fry to allow for even cooking.

You may need to do this in batches depending on the size of your baking sheets.

Roast the squash fries in the preheated oven for 20-25 minutes, flipping them halfway through. You’ll know they’re done when they’re tender and caramelized, with some crispy edges.

Remove the fries from the oven and let them cool slightly on the baking sheets.

Serve hot, garnished with chopped fresh herbs like parsley or scallions if desired.


To get the perfect squash fries, make sure to peel the squash thoroughly, as any remaining skin will prevent the fries from getting crispy. For an extra crunchy coating, you can chill the coated squash strips in the refrigerator for 30 minutes before roasting.

If you’re having trouble getting the squash strips to cook evenly, try roasting them in batches, keeping an eye on the smaller strips to ensure they don’t overcook.

Chinese Five Spice powder can be substituted with a mixture of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns if you can’t find it in stores. The cayenne pepper adds a nice kick, but feel free to omit it or reduce the amount if you’re not a fan of spice.

These fries are best served immediately, but you can store them in an airtight container in the refrigerator for up to 2 days.

Simply reheat them in the oven at 400°F (200°C) for about 10-15 minutes to crisp them up again.

Nutrional Value

  • Calories: 120
  • Total Fat: 7g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 1g
Chinese Five Spice Butternut Squash Fries
Chinese Five Spice Butternut Squash Fries

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