Crispy squash cubes

Crispy squash cubes

Total: 1 hr | Active: 15 min.
vegetarian, healthy and balanced, Low Carb
Nutritional value / people: 241 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 9 g

This recipe for crispy squash cubes is perfect for everyday meals. They are quick to prepare and the oven takes care of the rest. If you're not a fan of squash, you can use sweet potatoes, regular potatoes or beetroot instead.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


800 g squash (e.g. Butternut, in approx. 2 cm large cubes)
2 garlic cloves, squeezed
4 tbsp olive oil
6 tbsp panko breadcrumbs
2 tsp dried thyme
¾ tsp salt

Bake for approx. 45 mins. in the lower half of an oven preheated to 200°C.

200 g plain cottage cheese
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How it's done

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Mix the squash, garlic, oil, breadcrumbs, thyme and salt in a bowl. Place the squash on a baking tray lined with baking paper.

Bake for approx. 45 mins. in the lower half of an oven preheated to 200°C.

Remove from the oven, serve with the cottage cheese.

Good to know
Tip: Use beetroot or potatoes instead of squash. Use rosemary or sage instead of thyme.

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