Jamaican Jerk Butternut Squash Fries

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Incredibly delicious Jamaican Jerk Butternut Squash Fries. Perfectly seasoned with aromatic spices for an exotic experience of Jamaican cuisine. Easy to prepare and so worth it!

Jamaican Jerk Butternut Squash Fries

Jamaican Jerk Butternut Squash Fries

If you are like me, I love regular potato fries but potato fries don’t love my waistline. I eat them mostly baked in the oven but for my birthday I visited one of my favorite Jamaican restaurants in town. We  ordered  Jamaican Jerk fries for our table and it tasted so good, it was gone in minutes. I said to myself that I had to recreate the recipe when I get home.

Here are some of my favorite oven fries:

  1. Baked Jicama Fries 
  2. Baked Zucchini Fries
  3. Oven Baked Fries
  4. Chili Fries

Jamaican Jerk seasoning is one of my favorite flavors from growing up in Jamaica so it was no challenge to me. My concern was more to recreate it with a more healthier spin.

Jamaican Jerk Butternut Fries

I decided to use butternut squash instead of regular potatoes,  I also decided to bake them instead of deep frying. The taste was out of this world! It was slightly crisp on the outside and melt in your mouth soft on the inside. The Jamaican Jerk seasoning was not too hot but just the right hint of spiciness, but you can leave out the heat completely and the taste will be just as phenomenal.

Jamaican Jerk Butternut Fries


Cooking Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 50 min
For: 3 people



  1. Preheat oven 425 degrees F. Lightly grease baking sheet.
  2. Peel butternut squash and cut in even strips, toss with oil and place in a large bowl
  3. In a separate smaller mix all the seasonings.
  4. Toss seasonings with fries evenly to coat.
  5. Place fries on baking sheet in a single layer. Bake for 30 minutes, turning after 15 minutes or until crispy!
  6. Deliciously served with ketchup or on its own.



Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Whack
    May 16, 2020

    Hi MIchelle,

    Okay… this looks really interesting… I like the recipe (although I’ve not tried it yet and I’m looking forward to attempting it soon)….

    Have you tried doing this in an Air-Fryer and did it work? If not, what might you suggest for a vegan wanna-be to do tring to use an air-fryer.

    Thanks in avance

    • Michelle Blackwood, RN
      May 17, 2020

      I haven’t done them in the air fryer as yet. You could try cooking them for about 13 minutes at 375 degrees F.

  2. Cheryl Greene
    July 29, 2019

    I haven’t even made these yet and I know I am going to love them. I bought two butternut squashes today and was looking for variations of the usual ways of roasting or making soup, which is fine but this is so unique and different. Thank you for creating! And I also agree — who cares what type of oil is used?

  3. Marcie
    June 5, 2019

    Heating olive oil makes it toxic…. Use avocado or coconut oil.

    • Michelle Blackwood
      June 5, 2019

      I don’t get in debates, use whatever oil you chose, all over my website I use avocado, coconut, sunflower. I just use the oil I have on hand. Do what’s best for your health and your families. I’m not going to make a 45 minutes drive trip to go buy a bottle of avocado oil. Once the oil is not GMO and it comes from a plant I’m all in. In the Meditteranean region, they cook with olive oil every day and they are healthier than we are in the West. Now they are saying coconut oil is bad, I can’t keep up with this madness. It’s best to go oil-free and just do you and be happy!

  4. Trish
    February 18, 2018

    This was so tasty, going to definitely make it again!

  5. Stefany
    November 28, 2016

    I love it, Jamaicans are so innovative when it comes to the kitchen. i’ll surely try this recipe.

    • Michelle Blackwood
      November 28, 2016

      Thank you Stefany for your sweet comment, please enjoy!