Description
Sweet, spicy, and irresistibly crispy, these golden nuggets of butternut squash are the perfect combination of flavors that everyone will adore.
Ingredients
Scale
- 2 cups cubed butternut squash (about 300g)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ¼ cup crumbled feta cheese
- 3 tbsp honey
- 1 tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
Instructions
- To begin, preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with olive oil, garlic powder, onion powder, salt, and black pepper. Ensure the squash is evenly coated, as this will help develop flavor during the roasting process. Spread the seasoned squash cubes in a single layer on a sheet pan, making sure they are not overcrowded. Roast for 25–30 minutes until the squash is tender and golden brown. Once done, remove from the oven and allow them to cool slightly—this will make them easier to handle for the next steps.
- While the squash is cooling, set up a breading station with three shallow bowls. In the first bowl, add the flour; in the second, pour in the beaten eggs; and in the third, place the breadcrumbs. Taking each cube of roasted squash, dredge it first in the flour, ensuring it is lightly coated. Next, immerse it in the beaten egg, shaking off any excess, and finally, roll it in the breadcrumbs. Press gently to adhere the breadcrumbs to the squash, creating that lovely crunchy exterior.
- In a deep skillet, heat about 1/4 inch of oil over medium heat. Test the oil’s readiness by dropping in a breadcrumb; it should sizzle immediately. Carefully add a batch of breaded squash cubes to the hot oil, making sure not to crowd the pan—this will maintain the oil temperature. Fry them for 2–3 minutes on each side, or until they achieve a beautiful golden brown color. Use a slotted spoon to remove the fried squash bites and drain them on a plate lined with paper towels. This step is crucial to keep them crispy and prevent sogginess.
- To create the decadent honey feta drizzle, place a small pan over low heat. Combine the honey and crushed red pepper flakes, allowing it to warm gently for about 2–3 minutes. Make sure to stir constantly to prevent the honey from burning. Once warmed, remove the pan from heat and stir in the crumbled feta cheese until smooth and creamy. The heat from the honey will cause the feta to melt slightly, resulting in a rich and flavorful drizzle.
- Now it’s time for the fun part—assembling your dish! Arrange the crispy butternut squash bites on a beautiful serving plate. Generously drizzle the warm honey feta sauce over the top, ensuring each bite is well-coated. Finish by sprinkling with freshly chopped parsley for a pop of color and added flavor. Serve the bites warm for the ultimate experience.
Notes
Allow the butternut squash to cool slightly before handling to make the breading process easier. Use panko breadcrumbs for extra crunchiness in the bites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
Nutrition
- Calories: 220 kcal
- Sodium: 180 mg
- Protein: 5 g