Crispy Parmesan Butternut Squash (Print)

Golden oven-baked butternut squash fries with Parmesan and herbs for a crunchy, tasty side or snack.

# Components:

→ Vegetables

01 - 1 large butternut squash (approximately 2 pounds), peeled and cut into fry-shaped sticks

→ Coating

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Finishing

07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons finely chopped fresh parsley (optional)

# Directions:

01 - Set the oven temperature to 425°F and line two baking sheets with parchment paper.
02 - In a large bowl, toss the butternut squash sticks with olive oil, garlic powder, paprika, salt, and black pepper until thoroughly coated.
03 - Lay the fries out in a single layer on the prepared baking sheets, ensuring they do not touch.
04 - Bake for 25 minutes, flipping the fries halfway through until they achieve a golden color and crispy edges.
05 - Remove the fries from the oven and immediately sprinkle with grated Parmesan cheese, gently tossing to coat evenly.
06 - Transfer the fries to a serving platter, garnish with fresh parsley if desired, and serve hot.

# Chef Secrets:

01 -
  • The Parmesan turns crunchy and savory in the oven, creating that addictive snack vibe nobody expects from squash.
  • These fries miraculously satisfy a craving for something crispy but are still light enough for a weekday dinner.
02 -
  • Packing the fries too close on the tray will steam them into limpness instead of the crisp snap you want.
  • Letting the squash fries cool even for a minute lets the cheese set into a glorious, salty crust—worth the brief wait!
03 -
  • Lightly dusting the fries with cornstarch gives unmatched crunch, but only use a thin coating or they turn gummy.
  • Baking on the top oven rack helps the underside brown and crisp—move the tray up for the last five minutes.
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