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Crispy Parmesan Butternut Squash Fries: Easy Baked Recipe

Crispy Parmesan Butternut Squash Fries - featured image
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These crispy baked butternut squash fries are coated in Parmesan and panko for a crunchy, golden exterior with a tender inside. A healthy, kid-approved side dish that’s perfect for fall dinners or game day.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cut into ½-inch thick sticks (about 4 cups)
  • ½ cup grated Parmesan cheese (freshly grated, such as BelGioioso or Parmigiano-Reggiano)
  • ¼ cup panko breadcrumbs
  • 2 tablespoons olive oil (extra virgin or avocado oil)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the butternut squash: Using a sharp vegetable peeler, remove the tough outer skin completely. Cut off the stem end and the bottom. Slice the squash in half where the narrow neck meets the wider bulb. Save the bulbous end for another use. Stand the neck upright on your cutting board and slice it into ½-inch thick planks, then cut each plank into ½-inch wide sticks. Try to keep them uniform in size. You should have about 4 cups of fries.
  3. Soak the fries in cold water for 15 minutes (optional but recommended). After soaking, pat them completely dry with a clean kitchen towel or paper towels.
  4. In a small bowl, combine ½ cup grated Parmesan cheese, ¼ cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
  5. Place the dried squash sticks in a large mixing bowl. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Sprinkle the Parmesan mixture over the squash and toss again until every stick is coated. Press any fallen coating onto the fries with your hands.
  6. Arrange the coated fries in a single layer on the prepared baking sheet, making sure they are not touching each other. Use a second sheet pan if needed.
  7. Bake for 20 minutes. Remove the pan and use a spatula or tongs to flip each fry carefully.
  8. Return the pan to the oven and bake for another 10-15 minutes, until the fries are deeply golden and crispy on the outside, with some darker spots on the edges. Total baking time is usually 30-35 minutes.
  9. Transfer the fries to a cooling rack or a plate lined with paper towels. Let them sit for 2-3 minutes. Sprinkle with fresh parsley if desired, and serve warm.

Notes

For best results, use freshly grated Parmesan and pat the squash completely dry before coating. Do not overcrowd the pan; use two baking sheets if needed. Serve immediately for maximum crispiness. To reheat leftovers, spread on a baking sheet and bake at 375°F for 5-7 minutes. For an air fryer version, cook at 400°F for 12-15 minutes, shaking halfway through.

Nutrition

Keywords: butternut squash fries, baked fries, Parmesan fries, healthy fries, crispy fries, fall side dish, vegetarian

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