Crispy butternut squash is a tasty treat that’s hard to resist! The sweet and nutty flavor pairs perfectly with a crunchy outside, making each bite delicious.
I love making this as a cozy side dish or a snack. Bonus: it’s super simple to prepare—just season, roast, and enjoy! Who knew veggies could be so fun? 🥳
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Choose a firm squash with smooth skin. If you can’t find butternut, you can use acorn squash or pumpkin for a similar texture and taste.
Olive Oil or Butter: I love using olive oil for its flavor and health benefits. If you prefer butter, go for unsalted. For a dairy-free option, avocado oil is a great alternative.
Cornmeal: Fine cornmeal adds that perfect crunch. If you don’t have it, try using panko breadcrumbs or crushed crackers for a fun twist!
Spices: Garlic powder and smoked paprika enhance the flavor. If you’re not a fan of smoke flavor, regular paprika works beautifully. You can also experiment with curry powder or Italian seasoning.
How Do You Ensure Perfect Crispiness?
To achieve that crispy texture, follow these tips closely:
- Preheat the oven well; a hot oven helps with browning.
- Make sure to coat the squash cubes evenly with oil and cornmeal. Too much moisture can lead to sogginess.
- Spread the cubes in a single layer, giving them plenty of space. Overcrowding will steam them instead of crisping.
- Turn them halfway through roasting for even cooking and browning.
These steps will help you get that crave-worthy crunch of butternut squash every time!
How to Make Crispy Butternut Squash
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 2.5 pounds), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil or melted butter
- 1/4 cup fine cornmeal or finely ground polenta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh sage or rosemary leaves (optional, for garnish)
- Flaky sea salt, for finishing
How Much Time Will You Need?
This crispy butternut squash recipe will take about 10 minutes to prep, and then you’ll roast it for 25-30 minutes. So, about 35-40 minutes in total for a delicious side dish or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is important because a hot oven helps to make the squash crispy. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Prepare the Squash:
In a large mixing bowl, toss the peeled and cubed butternut squash with the olive oil or melted butter. Make sure every piece is evenly coated so it can bake up nice and crispy!
3. Mix the Coating:
In another bowl, combine the cornmeal, garlic powder, smoked paprika (if you’re using it), salt, and black pepper. This mixture will give the squash its delicious crunch and flavor.
4. Coat the Squash:
Sprinkle your cornmeal mixture over the squash cubes. Toss everything gently until all the pieces are evenly coated. This is where all the magic happens, so give it a good mix!
5. Arrange on the Baking Sheet:
Spread the coated squash cubes in a single layer on your prepared baking sheet. Make sure they have enough space between them. If they’re too crowded, they won’t get crispy.
6. Add Herbs (Optional):
If you’d like, sprinkle some fresh sage or rosemary leaves over the top of the squash for a wonderful herbal aroma as they bake.
7. Roast Until Crispy:
Pop the baking sheet into the oven and roast the squash for about 25-30 minutes. Remember to turn the pieces halfway through cooking to ensure they brown evenly. You want them to be tender on the inside and golden and crispy on the outside.
8. Season and Serve:
Once they’re done, take them out of the oven and immediately sprinkle some flaky sea salt over the top for that extra flavor. Serve the crispy butternut squash hot as a side dish or a tasty snack!
9. Enjoy!
Relish in your delightful crispy, flavorful butternut squash cubes with their lightly crunchy crust and savory seasoning. Enjoy every bite!
Can I Use a Different Type of Squash?
Absolutely! If butternut squash isn’t available, you can substitute it with acorn squash or pumpkin. Both will provide a similar texture and taste for this recipe.
What Can I Use Instead of Cornmeal?
If you don’t have cornmeal, you can use panko breadcrumbs, crushed crackers, or even finely ground oats. Each will give a different texture but will still be delicious!
Can I Make This Recipe Ahead of Time?
Yes, you can prep the squash and coat it with the seasoning up to a day in advance. Store it in an airtight container in the fridge until you’re ready to roast. Just make sure to give it a toss before baking to ensure even coating!
How to Store Leftovers?
Any leftover crispy butternut squash can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes to regain that crispiness!
