These crispy, tender butternut squash fries are paired with a creamy feta cheese dipping sauce, creating the perfect combo of sweet and salty flavors. Optimize time by choosing pre-halved and peeled butternut squash from the prepared produce section if it’s available. For a twist, try this method with other winter squash like delicata or acorn squash.
Panko-Crusted Butternut Squash Fries with Creamy Feta Dipping Sauce Recipe
These crispy, tender butternut squash fries are paired with a creamy feta cheese dipping sauce, creating the perfect combo of sweet and salty flavors. Optimize time by choosing pre-halved and peeled butternut squash from the prepared produce section if it's available. For a twist, try this method with other winter squash like delicata or acorn squash.
Ingredients
- 1 large butternut squash (about 1 1/2 pounds), trimmed, peeled, halved and seeded
- 2 tablespoons cornstarch
- 2 cups whole-wheat panko breadcrumbs
- 1 teaspoon onion powder
- 1/2 teaspoon ground paprika
- 2 large eggs lightly beaten
- Cooking spray
- 1 cup whole-milk plain strained (Greek-style) yogurt, divided
- 1/4 cup crumbled feta cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon salt divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Pinch of ground pepper
Instructions
- Position oven racks in top third and lower third; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Cut squash into 1/2-inch-thick strips (about 4 to 5 inches long).
- Place the squash strips in a colander placed over a large bowl; pat dry using paper towels, if needed, to remove excess moisture. Sprinkle evenly with cornstarch; toss to coat, shaking the colander to remove excess cornstarch. Discard excess cornstarch.
- Combine panko, onion powder and paprika in a shallow medium bowl until combined. Place eggs in a separate shallow medium bowl.
- Working with 1 squash piece at a time, dip in egg mixture, letting excess drip off. Dredge in panko mixture. Arrange in a single layer on the prepared baking sheets, at least 1/2-inch apart. Coat the fries generously with cooking spray.
- Bake until golden and crispy, 20 to 25 minutes, rotating baking sheets between top and bottom racks and from front to back halfway through.
- Meanwhile, place 1/4 cup yogurt, feta, lemon juice, and 1/4 teaspoon salt in a food processor; pulse until combined, about 5 pulses (the mixture will be slightly lumpy). Add the remaining 3/4 cup yogurt. With the processor running, gradually pour oil through the chute, processing until very smooth, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Transfer to a shallow bowl; top with parsley and pepper.
- Sprinkle the fries with the remaining 1/4 teaspoon salt. Serve with feta sauce.
Notes
Serving Size: about 1 cup squash & 3 1/2 Tbsp. sauce
