Crispy Baked Butternut Squash Strips

4

These are my new favorite snack, another dish I could eat the whole tray of. I would also sub in sweet potato if you don’t have butternut squash here.

If you like these crispy strips, you will love my Crispy Baked Zucchini Sticks or my Eggplant Fries or my Asparagus Fries.

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Crispy Baked Butternut Squash Strips

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5 from 2 votes

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Ingredients 

US CustomaryMetric

• 1 small butternut squash, peeled
• 3 tbs olive
• 3 tbs corn meal (or breadcrumbs or almond flour)
• 3 tbs grated Parmesan cheese*
• 1/2 tsp each garlic powder, onion powder + dried oregano
• salt to taste

Instructions

• Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
• Slice your butternut squash into thin strips, between 1/8 and 1/4 inch thick.
• Transfer to your sheet pan and toss with with the olive oil, corn meal, parmesan, garlic powder, dried oregano, onion powder and salt to taste. Coat all pieces well and spread out – its okay if some are over lapping. Bake for 25-30 minutes or until fork tender.

Notes

To make this vegan, substitute Nutritional Yeast for the parmesan cheese.

A good substitute for the cornmeal would be breadcrumbs, almond flour, corn flour or potato starch.

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 167mg | Potassium: 694mg | Fiber: 5g | Sugar: 4g | Vitamin A: 19987IU | Vitamin C: 39mg | Calcium: 127mg | Iron: 2mg

Author: Stella Drivas