Print

Crispy Parmesan Butternut Squash Fries: Easy Baked Recipe

Crispy Parmesan Butternut Squash Fries - featured image
Print Recipe

These crispy parmesan butternut squash fries are baked to perfection with a salty, nutty crust and tender center. A healthy, crave-worthy side dish that even vegetable skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (plus more for finishing)
  • 1/4 teaspoon freshly ground black pepper
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut off both ends of the butternut squash. Stand it upright and slice off the peel. Cut the squash in half where the narrow neck meets the round bulb. Scoop out seeds and stringy bits from the bulb.
  3. Slice the neck into 1/2-inch thick planks, then cut into sticks about 1/2-inch wide and 3-4 inches long. Repeat with the bulb portion.
  4. In a large mixing bowl, whisk together the finely grated Parmesan cheese, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
  5. Drizzle the olive oil over the cut squash sticks in the bowl. Use your hands to toss and coat every piece evenly.
  6. Add the Parmesan-cornstarch mixture to the bowl and toss gently but thoroughly with your hands until each fry is evenly coated.
  7. Spread the coated squash fries in a single layer on the prepared baking sheet, leaving space between each fry.
  8. Bake for 15 minutes. Remove from the oven and carefully flip each fry. Return to the oven and bake for another 10-15 minutes, until golden brown and crispy on the outside and tender inside.
  9. Let the fries cool on the pan for 2-3 minutes. Sprinkle with extra salt and chopped fresh parsley if desired. Serve immediately.

Notes

Don’t skip the cornstarch—it’s key for crispiness. Cut fries evenly (1/2-inch thick) for uniform cooking. Space them out on the baking sheet to avoid steaming. Flip halfway through for even browning. Let them rest on the pan for 2-3 minutes after baking to firm up. For an air fryer version, cook at 400°F (200°C) for 8-10 minutes, shaking halfway.

Nutrition

Keywords: butternut squash fries, crispy parmesan fries, baked squash fries, healthy fries, gluten-free fries, vegetarian side dish

Find it online: https://sizzlesprout.com/crispy-parmesan-butternut-squash-fries-easy-baked-recipe/