Active Time:25 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Cook Mode(Keep screen awake)Ingredients1largebutternut squash(about1 1/2pounds), trimmed, peeled, halved and seeded2tablespoonscornstarch2cupswhole-wheat panko breadcrumbs1teaspoononion powder1/2teaspoongroundpaprika2largeeggs, lightly beatenCooking spray1cupwhole-milk plain strained (Greek-style) yogurt, divided1/4cupcrumbledfeta cheese1teaspoonlemon juice1/2teaspoonsalt, divided2tablespoonsextra-virgin olive oil1tablespoonchoppedfresh flat-leaf parsleyPinchofground pepper
Cook Mode(Keep screen awake)
Ingredients
1largebutternut squash(about1 1/2pounds), trimmed, peeled, halved and seeded
2tablespoonscornstarch
2cupswhole-wheat panko breadcrumbs
1teaspoononion powder
1/2teaspoongroundpaprika
2largeeggs, lightly beaten
Cooking spray
1cupwhole-milk plain strained (Greek-style) yogurt, divided
1/4cupcrumbledfeta cheese
1teaspoonlemon juice
1/2teaspoonsalt, divided
2tablespoonsextra-virgin olive oil
1tablespoonchoppedfresh flat-leaf parsley
Pinchofground pepper
DirectionsPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePosition 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).Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePlace 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBake 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleSprinkle the fries with the remaining 1/4 teaspoon salt. Serve with feta sauce.EquipmentParchment paperNutrition InformationServing Size: about 1 cup squash & 3 1/2 Tbsp. sauceCalories 236, Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Carbohydrates 30g, Total Sugars 4g, Added Sugars 0g, Protein 10g, Fiber 4g, Sodium 294mg, Potassium 415mgEatingWell.com, February 2024
Directions
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePosition 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).Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HogglePlace 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBake 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleSprinkle the fries with the remaining 1/4 teaspoon salt. Serve with feta sauce.EquipmentParchment paperNutrition InformationServing Size: about 1 cup squash & 3 1/2 Tbsp. sauceCalories 236, Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Carbohydrates 30g, Total Sugars 4g, Added Sugars 0g, Protein 10g, Fiber 4g, Sodium 294mg, Potassium 415mg
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.
EquipmentParchment paper
Equipment
Parchment paper
Nutrition InformationServing Size: about 1 cup squash & 3 1/2 Tbsp. sauceCalories 236, Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Carbohydrates 30g, Total Sugars 4g, Added Sugars 0g, Protein 10g, Fiber 4g, Sodium 294mg, Potassium 415mg
Nutrition Information
Serving Size: about 1 cup squash & 3 1/2 Tbsp. sauceCalories 236, Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Carbohydrates 30g, Total Sugars 4g, Added Sugars 0g, Protein 10g, Fiber 4g, Sodium 294mg, Potassium 415mg
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
EatingWell.com, February 2024
Rate ItPrint
Nutrition Facts(per serving)304Calories13gFat39gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
