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Kabocha Squash Fries (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 8-10 servings 1x


Can’t have potatoes? Why not make these kabocha squash “fries” instead? Never mind the bright orange color – the flavor and the texture is so much like a Russet potato you’ll want to gobble them up!


  • 1 medium kabocha squash
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon salt
  • 1 tablespoon dried rosemary


  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. Cut kabocha squash into small chunks, each with a part of the green skin still attached (any size is fine – but I like them to be about 3 inches long and no more than 2 inches wide).
  3. Place squash chunks in a large bowl if melted coconut oil, salt, and rosemary. Toss to coat well.
  4. Spread squash chunks evenly on baking sheet, trying to give each one enough space that it isn’t touching any others.
  5. Put in oven and bake for 15 minutes.
  6. Remove from oven and use tongs to flip each piece.
  7. Return to oven and bake for 15 more minutes.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Vegetable