Looking for a deliciously unique twist on your typical side dish? Say hello to Chopped Popcorn Encrusted Butternut! This mouthwatering recipe combines the sweet, nutty flavor of roasted butternut squash with a crispy, savory popcorn coating that will have your taste buds dancing. Perfect for impressing guests or simply treating yourself to something special, this dish is not just a feast for the eyes but also a delightful explosion of flavors. Ready to elevate your culinary game? Let’s dive into the details of this irresistible recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 cups popcorn, crushed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin completely using a sharp vegetable peeler. Cut the squash into uniform 1-inch cubes, ensuring even cooking and consistent texture.
- In a large mixing bowl, crush the popcorn into fine breadcrumb-like pieces using a food processor or by placing the popcorn in a sealed plastic bag and crushing with a rolling pin.
- Create the popcorn coating mixture by combining crushed popcorn, grated Parmesan cheese, garlic powder, salt, and black pepper in a shallow dish. Mix thoroughly to distribute seasonings evenly.
- Drizzle olive oil over the cubed butternut squash and toss gently to ensure each piece is lightly coated, which helps the popcorn mixture adhere better.
- Roll each butternut squash cube in the popcorn mixture, pressing gently to ensure a complete and even coating on all sides.
- Arrange the coated squash cubes on the prepared baking sheet, ensuring they are not touching each other to allow proper air circulation and crispy edges.
- Bake in the preheated oven for 35-45 minutes, turning the cubes halfway through cooking to ensure even browning and crispness.
- Remove from oven when squash is tender and the popcorn coating is golden brown and crispy. Let cool for 5 minutes before serving to allow the coating to set.
- Serve hot as a unique side dish, garnishing with additional fresh cracked pepper or chopped herbs if desired.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, blemish-free skin. This ensures maximum flavor and texture.
- Uniform Cubes: Cutting the squash into uniform 1-inch cubes is crucial for even cooking. This way, every piece will be perfectly tender and crispy by the time it’s done baking.
- Crush the Popcorn Properly: For the best texture, aim for a fine breadcrumb-like consistency when crushing the popcorn. This will help it adhere better to the squash and create that satisfying crunch.
- Don’t Skip the Oil: Drizzling olive oil over the squash before coating it with the popcorn mixture is key. It not only helps the coating stick but also enhances the overall flavor.
- Space It Out: When arranging the coated squash cubes on the baking sheet, make sure they are spaced apart. This allows for proper air circulation and ensures each piece gets that perfect golden crisp.
- Watch the Baking Time: Keep an eye on the squash as it bakes. Ovens can vary, so check for doneness around the 35-minute mark to avoid overcooking.
- Garnish for Extra Flair: For an added touch, consider garnishing your dish with fresh cracked pepper or chopped herbs like parsley or thyme before serving. It not only enhances the presentation but also adds a burst of freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 8mg
