Baked Butternut Squash Nuggets


  • 1/2 butternut squash
  • 1-2 eggs
  • 3 tablespoons of cornstarch
  • 1/2 cup of all purpose flour or corn masa
  • 1/4+ cup of breadcrumbs (can be gf)
  • Salt if necessary
  • Avocado oil or other neutral oil


  • 3 bowls
  • Whisk
  • Fork
  • Knife
  • Baking tray


Preheat your oven to 400℉. Cut the skin of the squash off. Cut it into nugget shapes. They can be any size, just as long as they are even. But the thicker you make them, the longer they will to cook. Put them on a baking tray, spread out and drizzle some oil over them. Let them cook for about 10-15 minutes until a fork easily goes through. While they are cooking, get out your bowls. In one, add your breadcrumbs. In another, add the flour, cornstarch, and add salt if your breadcrumbs are not salted. Whisk those ingredients together. Crack one egg in the last bowl and beat it with a whisk lightly. When the squash is ready, take 1-3 pieces at a time and dip them into the flour bowl first. They should have a thin, even coat. Next, dip them in the egg and shake them off a tiny bit over the bowl to get excess off. Finally, coat them in breadcrumbs. If you can, keep one hand dry and the other wet. You can also have one hand do all the work and have the other replenish breadcrumbs or egg when you need it. Put them back on the baking tray once they are breaded and bake for about 10 more minutes.

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