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an overhead shot of the nut parmesan crusted butternut squash on a white plate

Nut Parmesan-Crusted Butternut Squash


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Total Time: 44 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This delicious nut parmesan-crusted butternut squash is my latest food obsession! Cubes of butternut squash are dipped into chickpea flour batter, then dunked into nut parmesan and baked until tender on the inside and crispy on the outside.


Ingredients

Scale
  • 1 medium butternut squash, peeled and chopped into 1-inch cubes (see note)

CHICKPEA FLOUR BATTER

  • 1 cup chickpea flour
  • 1 cup unsweetened non-dairy milk
  • Pinch each fine sea salt and freshly ground black pepper

NUT PARMESAN

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/3 cup nutritional yeast
  • 1 tsp fine sea salt
  • 1 tsp garlic powder

Instructions

  1. Peel and dice the squash into 1-inch cubes.
  2. In a medium bowl, whisk together the chickpea flour, non-dairy milk, salt, and pepper.
  3. In a food processor, combine the almonds, cashews, nutritional yeast, salt, and garlic powder. Process until a coarse meal forms. Transfer into a medium bowl.
  4. Line one very large or two medium baking sheet(s) with parchment paper and preheat the oven to 450 degrees Fahrenheit.
  5. Create an assembly line with the diced squash on a cutting board or plate, the chickpea flour batter beside it, the nut parmesan beside that, and the prepared baking sheet(s) beside the parmesan.
  6. Take a cube of squash and dunk  it into the chickpea flour batter, ensuring that it’s evenly coated. Allow excess batter to drip off, then dip it into the nut parmesan, making sure that all four sides get some coating. (If you’ve ever deep fried anything, this is similar to dredging something in bread crumbs. It is somewhat messy and time consuming, but worth it!) Place the squash cube on the baking sheet and repeat this process until you’ve used up all of the squash. You may have some batter left over; you can discard it or save it for another use. NOTE: I got impatient towards the end and dumped the remaining squash into the chickpea batter, stirred it all around, and then dipped each cube into the nut parmesan individually after that.
  7. Bake the squash at 450 degrees F for 20-24 minutes, flipping each cube halfway through to ensure even browning. It’s ready when the squash is fork tender and the nut parmesan is browned and crispy.

Notes

If you’ve never cut butternut squash before, here is a helpful video for you!

  • Category: Side Dish, Appetizer, Lunch, Supper
  • Cuisine: North American

Keywords: nut-crusted butternut squash recipe vegan