Baked Squash Sticks Food

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

BAKED PARMESAN BREADED SQUASH

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

BAKED VEGETABLE STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Toss the vegetables with the olive oil.
• Mix all ofthe dry ingredients in a large bowl.
• Add a handfull of vegetables to the breadcumbs and coat with crumbs.
• Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
• Repeat until all of the vegetables are done.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
• Coating should be crisp and vegetables tender.

BUTTERNUT SQUASH FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
• Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

BAKED SQUASH STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Mix all of the dry ingredients in a large bowl.
• Add the vegetables to the bowl and mix until coated with the seasonings.
• Drizzle olive oil over vegetables and mix until the vegetables are coated with oil.
• Place the vegetables in a single layer on the cookie sheet.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes, until vegetables are tender.