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Panko-Crusted Butternut Squash Fries with Creamy Feta Dipping Sauce
Ingredients
  • 1 large butternut squash (about 1 ½ pounds), trimmed, peeled, halved and seeded
  • 2 tablespoons cornstarch
  • 2 cups whole-wheat panko breadcrumbs
  • 1 teaspoon onion powder
  • ½ teaspoon ground paprika
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 cup whole-milk plain strained (Greek-style) yogurt, divided
  • ¼ cup crumbled  feta cheese
  • 1 teaspoon lemon juice
  • ½ teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Pinch of  ground pepper
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