March 6, 2024
Parmesan Crusted Acorn Squash Fries
Introducing a culinary delight that marries the comforting flavors of autumn with a crunchy, savory twist – Parmesan Crusted Acorn Squash Fries. This innovative recipe takes the humble acorn squash and transforms it into irresistibly crispy fries, perfect for any occasion. With a golden, Parmesan-infused crust encasing tender squash, each bite offers a blend of nutty sweetness and cheesy goodness. Whether served as a side dish or a flavorful appetizer, these fries are sure to captivate your taste buds and elevate any meal to gourmet status.
Tips and Tricks for the best Parmesan Crusted Acorn Squash
- Selecting the squash: Choose acorn squash that feels heavy for its size, with a deep green color and firm skin. Avoid squash with soft spots or blemishes.
- Preparation: Wash the squash thoroughly and dry it well before slicing. Use a sharp knife to cut the squash into uniform fry shapes for even cooking.
- Removing the seeds: Scoop out the seeds and stringy pulp from the center of the squash before slicing. You can save the seeds for roasting if desired.
- Consistent thickness: Aim for fries that are about 1/2 inch thick to ensure they cook evenly. Thicker fries may require longer cooking times, while thinner ones may become too crispy.
- Coating: Dip the squash fries in a seasoned egg wash before coating them with the Parmesan mixture. This helps the breading adhere to the squash and adds extra flavor.
- Even coating: Make sure each fry is evenly coated with the Parmesan mixture to ensure a crispy crust on every bite. Press the mixture onto the squash gently to help it stick.
- Baking method: Arrange the coated fries in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the pan, as this can lead to uneven cooking and soggy fries.
- Baking temperature and time: Bake your Parmesan crusted acorn squash at a high temperature, around 425°F (220°C), to encourage browning and crispiness. Keep an eye on them as they bake to prevent burning, flipping halfway through for even browning.
Instructions
- Prepare the squash: Wash the acorn squash thoroughly and dry it well. Cut the squash in half lengthwise, then scoop out the seeds and stringy pulp from the center. Slice each half into 1/2-inch thick fries.
- Coat the squash fries: Add the seasoning based on the ingredients in the recipe. Cover with olive oil and mix well until all fries are coated.
- Bake until golden brown.
Parmesan Crusted Acorn Squash Fries
Ingredients
- 1 medium acorn squash
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the squash: Wash the acorn squash thoroughly and dry it well. Cut the squash in half lengthwise, then scoop out the seeds and stringy pulp from the center. Slice each half into 1/2-inch thick fries.
- Prepare the coating: In a shallow dish, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. In another shallow dish, lightly beat the eggs to create an egg wash.
- Coat the squash fries: Dip each squash fry into the egg wash, shaking off any excess, then coat it in the Parmesan mixture, pressing gently to adhere. Place the coated fries in a single layer on the prepared baking sheet.
- Bake the fries: Lightly spray the coated squash fries with cooking spray or drizzle with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
- Serve hot: Once the fries are cooked to perfection, remove them from the oven and transfer them to a serving platter. Serve hot with your favorite dipping sauce, such as marinara or aioli.
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