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Baby Foodie – Crunchy Squash Sticks

I made these with some summer squash Conor and I bought at Eastern Market.  Squash with rosemary and thyme is really good, but I didn’t plant any thyme in the garden this year.  I also thought it would be great to add some sage, maybe a little marjoram or oregano, and oooooh, maybe a little nutmeg…. Wait a minute, that’s poultry seasoning!  Any blend of these herbs and spices would probably be good, fresh or dried. 

(We had some squash leftover, so we made Martha’s Zucchini Spice Bread, which Conor also loved.)

3 medium summer squash
1 cup fine dry bread crumbs
1 egg, lightly beaten
1/2 teaspoon sea salt
1 teaspoon poultry seasoning (adjust to taste)
Olive oil

Preheat oven to 400 degrees.
Coat a foil lined baking sheet lightly with olive oil.
Cut squash into sticks.
Mix bread crumbs with salt and seasoning and place into a shallow bowl.
Dip squash sticks into egg, then coat in seasoned breadcrumbs.
Place squash on baking sheet and bake 15 minutes (flip halfway), then place under broiler for 1-2 minutes until golden.
Makes 4 servings.

Nutrition Facts
(Amount Per Serving)
Calories 149.9
Total Fat 3.0 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.8 g
Cholesterol 53.1 mg
Sodium 507.1 mg
Potassium 455.8 mg
Total Carbohydrate 24.8 g
Dietary Fiber 2.9 g
Sugars 4.9 g
Protein 7.0 g

Conor thinks it tastes like chicken. 

(Get it, poultry seasoning?  Never mind…)
  • Mimi - Those sound easy and yummy! Looks like Conor really likes them ~ I'll have to keep this recipe for your visit!ReplyCancel

  • Kelly - I'm loving your recipes! I can't wait to try these when Clara gets old enough and need to start trying them with Madeline!ReplyCancel

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