Crispy Butternut Squash Appetizer: 5 Simple Steps to Delicious Results

Scale

1 medium butternut squash (about 2 lbs), peeled and cubed

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 teaspoon fresh thyme (optional)

2 tablespoons grated Parmesan (optional)

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Peel and cube the butternut squash into even bite-sized pieces.

3. Toss cubes in olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

4. Arrange in a single layer on the baking sheet to avoid crowding.

5. Roast for 25–30 minutes, flipping halfway until golden and crisp on the edges.

6. Remove from oven and sprinkle with fresh thyme or Parmesan before serving warm.

For added crunch, toss cubes in a tablespoon of panko breadcrumbs before baking.

You can air fry at 400°F for 15–18 minutes, shaking halfway through.

Serve with garlic aioli, chipotle mayo, or honey mustard for dipping.