Baked Butternut Squash Fritters

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Want to know the best things about these butternut squash fritters? They’re easy to make, economical and they taste delicious, crispy on the outside, and soft inside.

Close-up of a pile of crispy butternut squash fritters over a white background.

We love them becasue they taste a tiny bit sweet, as sweet squash is, but the sage and parmesan mellow that out so the fritters are more savory than you’d think they’d be.
Crispy, soft,

good flavor, they get all of it!

Best of all, they’re baked, not fried in oil, and they’re packed with budget-friendly and healthy butternut squash. This is a highly nutrient-dense food with a range of fantastic health benefits, the perfect ingredient to turn simple fritters into a brilliant kid-friendly meal.

The whole family will love them, just make sure to prepare a big batch, because it’s impossible to eat just one!

What ingredients you need

  • Butternut squash
  • Eggs
  • Parmesan cheese
  • Flour
  • Dried sage
  • Salt & pepper
The ingredients for the butternut squash fritters are arranged over a white background.

How to make it

  • Preheat the oven to 400℉/200℃
  • Shred your butternut squash with the aid of a food processor if you can, it will take no time, but a mandoline slicer will work too.
  • Then combine all the ingredients in a mixing bowl
The ingredients for the butternut squash fritters are in a glass container over a white background.
  • Grease a non-stick baking pan or line with parchment paper
  • Shape the mixture into patties
  • Bake them until brown and crispy, 10 minutes per side.
Top view of butternut squash fritters on a baking pan.
  • Ready to serve, hot from the oven!
Close-up of a few butternut squash fritters on a baking pan.


How to boost the flavor

Butternut squash and aromatic sage is a marriage made in heaven, while parmesan cheese adds a burst of umami flavor and takes these little fritters to the next level.
Also, parmesan is quite high in salt, make sure to adjust the seasoning if you decide to skip it.

How long do these butternut squash fritters keep?

They keep well in the fridge for up to 2 days, perfect to take them to work or to sneak veggies into your kid’s lunchbox, my boy loves them!

If this is the season where you’re in love with winter squashes like me, this creamy pumpkin pasta and spicy pumpkin & carrot soup might other delicious options where you can easily swap butternut squash for pumpkin!

If you make these butternut squash fritters, let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!

A pile of butternut squash fritters on a plate over a white background.
Print Recipe
4.50 from 2 votes

Baked butternut squash fritters

These healthy butternut squash fritters are crazy delicious and super easy to make, they are crispy on the outside and soft inside. Plus, they are inexpensive, packed with nutrients and baked, not fried!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Mediterranean
Keyword: butternut squash fritters
Servings: 8
Author: Katia


  • 4 cups butternut squash, shredded
  • 2 eggs
  • 1/3 cup parmesan cheese, grated
  • 1/2 tsp salt*
  • 1 tsp dried sage
  • 1/2 cup whole wheat or all-purpose flour
  • 1/4 tsp Black pepper


  • Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
  • Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
  • In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined. 
  • Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
  • Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
  • Serve while they’re still warm.


*SALT: keep in mind that 1/2 tsp of salt is enough alongside parmesan cheese which is quite high in salt, but if you decide to skip parmesan, make sure to adjust the seasoning according to your taste.


  1. 5 stars
    I will start off by saying that I used this recipe as a guide to make an entirely different fritter due to substitutions and I acknowledge that any funky results are 100% on me. I needed something to help me use up some acorn squash and this recipe seemed not only delicious but well within my limited skills. It turned out awesome and I am thankful that you posted it! I did have to add significantly more flour as the acorn squash I had was very wet but 1 1/4 cups worked out about right with roughly 12-15 mins per side.
    My substitutions were: 3 cups baked acorn squash (it was what I had) plus 1 cup grated raw carrot. I also substituted 1tsp of dried chives for sage. Again totally different fritter because of the substitutions, but your recipe helped tremendously. Apologies for the super long comment.

    1. That’s fantastic, Amerea!
      I love your comment, and I’m so glad the recipe was a good inspiration for “different” yet delicious fritters! : )

  2. Can I freeze these after baking?

    1. Hi Danielle! I’ve never tried to freeze them, but I think should be fine. x

  3. 4 stars
    Mine are currently in the oven right now, and I had to extend it by 5 mins AT LEAST. Still waiting for them to be crispy. Maybe I had to squeeze out the moisture from the grated butternut squash? But they didn’t seem to be that wet, and it wasn’t mentioned in the recipe….

    1. Hi Laura, usually butternut squash contains minimal moisture, in this case they will be fine if you keep them a bit longer in the oven. Thanks for your feedback and please come back to let me know how they turn out : )

    1. Hi Joanne, gluten free flour works too. Cheers x

  4. 5 stars
    This is a lovely recipe…BUT…3 eggs (not 2) are required for the fritters to stick together. Otherwise, it is perfect!

    1. Thanks for your feedback, Myrna! I’m so glad you liked it, and I’ll be happy to test the recipe again to make sure about the sizes of the eggs 🐣 x

  5. These look terrific and I love the idea of baked not fried. However, how much baking powder? It is mentioned in the directions but not Ingredients.

    1. Morning Laurel! Ops, I tested the recipe a few times and baking powder is not essential, that’s why I removed it from the ingredients, though I forgot to modify the directions 😉 I’ve done it now. Thanks for your question x

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