Recipe by Eatingwell.com
Panko-Crusted Butternut Squash Fries
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.
TOTAL TIME:
45 min
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
Nutrition Profile
Nutrition Facts
Serving Size: about 1 cup squash & 3 1/2 Tbsp. sauce Calories 236, Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Carbohydrates 30g, Total Sugars 4g, Added Sugars 0g, Protein 10g, Fiber 4g, Sodium 294mg, Potassium 415mg
Directions
STEP 1
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).
STEP 2
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.
STEP 3
Combine panko, onion powder and paprika in a shallow medium bowl until combined. Place eggs in a separate shallow medium bowl.
STEP 4
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.
STEP 5
Bake until golden and crispy, 20 to 25 minutes, rotating baking sheets between top and bottom racks and from front to back halfway through.
STEP 6
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.
STEP 7
Sprinkle the fries with the remaining 1/4 teaspoon salt. Serve with feta sauce
