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Crispy Parmesan Butternut Squash Fries: Easy Baked Recipe

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These oven-baked butternut squash fries are coated in a crispy Parmesan and cornstarch crust, delivering a crunchy, savory snack or side dish that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • ½ cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon fine sea salt, plus more for sprinkling
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley for garnish (optional)
  • Garlic aioli, marinara sauce, or ranch dressing for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place one rack in the middle of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the butternut squash: Cut off both ends, stand it upright, and slice off the skin. Cut the squash in half where the narrow neck meets the round bulb. Slice the neck into ½-inch thick planks, then cut into ½-inch wide sticks. Scoop out seeds from the bulb and cut into similar-sized sticks, about 3 inches long and ½ inch thick.
  3. Optional but helpful: Soak the squash sticks in hot water for 10 minutes to remove surface starch. Drain and pat very dry with a clean kitchen towel.
  4. In a small bowl, combine the grated Parmesan, cornstarch, garlic powder, paprika, salt, and pepper. Stir to break up any clumps.
  5. Place the dried squash sticks in a large mixing bowl. Drizzle with olive oil and toss gently with your hands until lightly coated.
  6. Sprinkle the Parmesan mixture over the oiled squash. Toss again, using your hands to gently massage the coating onto each stick.
  7. Arrange the coated squash sticks in a single layer on the prepared baking sheet, leaving space between each fry to avoid overcrowding.
  8. Bake for 15 minutes. Do not open the oven for the first 10 minutes.
  9. Remove the pan from the oven. Carefully flip each fry with a spatula. Rotate the pan front to back and return to the oven.
  10. Bake for another 10-15 minutes, until deep golden brown and firm to the touch. Watch closely toward the end.
  11. Let the fries rest on the baking sheet for 2-3 minutes to allow the crust to set. Transfer to a serving plate and sprinkle with flaky sea salt and fresh parsley if desired.

Notes

For extra crispiness, soak the cut squash in hot water for 10 minutes and pat very dry before coating. Do not overcrowd the baking sheet; use two pans if needed. Let fries rest for 2-3 minutes after baking to set the crust. Reheat leftovers in the oven at 400°F for 5-7 minutes to restore crispiness.

Nutrition

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

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