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Crispy Parmesan Butternut Squash Fries: Easy 20-Min Recipe

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These crispy parmesan butternut squash fries are baked to golden perfection with a double-coating of parmesan and panko. Ready in about 30 minutes, they’re a healthy, delicious side dish that’s perfect for fall gatherings or weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 1/2 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or regular)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • For the dipping sauce (optional):
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon lemon juice (fresh)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off the stem end and bottom tip. Stand the squash upright and slice it in half where the narrow neck meets the bulbous bottom. Cut the neck into 1/2-inch thick planks, then into 1/2-inch wide sticks. For the bulbous bottom, scoop out seeds and stringy bits, then cut into similar-sized sticks.
  3. Pat the squash sticks completely dry with a clean kitchen towel or paper towels.
  4. In a shallow bowl or plate, combine the grated Parmesan, panko breadcrumbs, garlic powder, paprika, and a generous pinch of salt and pepper. Mix well.
  5. Place the dried squash sticks in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Working in batches, add a handful of squash sticks to the Parmesan-panko mixture and toss gently to coat, pressing the coating onto the sticks with your hands. Place coated sticks on the prepared baking sheet in a single layer, ensuring they are not touching.
  6. Bake for 15-18 minutes. After 8 minutes, carefully flip each fry using a spatula. Return to the oven and bake for another 7-10 minutes, or until deeply golden and crispy on all sides.
  7. While the fries are baking, make the dipping sauce (optional): In a small bowl, whisk together Greek yogurt (or sour cream), lemon juice, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning. Refrigerate until ready to serve.
  8. Remove the baking sheet from the oven and let the fries rest on the pan for 2-3 minutes. Transfer to a serving platter, garnish with fresh parsley if using, and serve immediately with the dipping sauce on the side.

Notes

For best results, do not skip drying the squash sticks—moisture is the enemy of crispiness. Do not overcrowd the baking sheet; use two sheets if needed. The fries are best served immediately as they lose crispiness after about 10 minutes. For dairy-free, use nutritional yeast instead of Parmesan. For gluten-free, use gluten-free panko.

Nutrition

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

Find it online: https://milaspoon.com/crispy-parmesan-butternut-squash-fries-easy-20-min-recipe/