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.
Line 2 large rimmed baking sheets with parchment paper.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Cut squash into 1/2-inch-thick strips (about 4 to 5 inches long).
Sprinkle evenly with cornstarch; toss to coat, shaking the colander to remove excess cornstarch.
Combine panko, onion powder and paprika in a shallow medium bowl until combined.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
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.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Arrange in a single layer on the prepared baking sheets, at least 1/2-inch apart.
Coat the fries generously with cooking spray.
Add the remaining 3/4 cup yogurt.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Transfer to a shallow bowl; top with parsley and pepper.
Sprinkle the fries with the remaining 1/4 teaspoon salt.
Serve with feta sauce.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
