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Crispy Parmesan Butternut Squash Fries: Easy Baked Recipe

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These crispy Parmesan butternut squash fries are baked to golden perfection with a shatter-crisp crust and tender inside. A simple, healthy alternative to traditional fries that’s packed with flavor and easy to make.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds)
  • ½ cup freshly grated Parmesan cheese (50g)
  • 2 tablespoons cornstarch (16g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon salt (plus more for drawing out moisture)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C) with the rack in the middle position. Give it a full 20 minutes to preheat.
  2. Prepare the butternut squash: Cut off both ends, slice in half where the narrow neck meets the wider bulb. Stand each piece on its flat end and peel off the skin. Cut the neck into ½-inch thick planks, then slice into ½-inch wide sticks. For the bulb end, cut in half, scoop out seeds, then cut into similar-sized fries. Aim for fry-shaped pieces about 3 inches long and ½ inch thick.
  3. Salt the squash to draw out moisture: Place cut fries in a large bowl and sprinkle with 1 teaspoon of salt. Toss well, then let sit for 20-30 minutes until beads of moisture form on the surface.
  4. Dry the fries thoroughly: After salting, dump fries into a colander and rinse quickly with cold water to remove excess salt. Spread them out on a clean kitchen towel or paper towels and pat completely dry.
  5. Season the fries: Return dried fries to the large bowl. Add olive oil, cornstarch, garlic powder, paprika, and black pepper. Toss with your hands until every fry is evenly coated. Add grated Parmesan and toss again gently to distribute.
  6. Arrange on the baking sheet: Line your baking sheet with parchment paper. Spread fries in a single layer with space between each one. Use two baking sheets if needed.
  7. Bake for 20-25 minutes: Bake for 10 minutes, then remove the sheet, flip each fry carefully with a spatula, and rotate the pan. Return to the oven for another 10-15 minutes until golden brown on the outside and tender when pierced with a fork.
  8. Cool slightly and serve: Let fries rest on the baking sheet for 2-3 minutes before transferring to a serving plate. Sprinkle with flaky salt and fresh parsley if using. Serve immediately.

Notes

Don’t skip the salting step—it draws out moisture for crispier fries. Use freshly grated Parmesan, not pre-shredded, for the best crust. Serve immediately for maximum crispiness. For air fryer adaptation, cook at 400°F for 10-12 minutes, shaking halfway through.

Nutrition

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

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