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Panko Crusted Squash

Vegan Squash Sticks: raw squash sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! 

Preparation time: 40 minutes
  • Vegetarian
  • Dairy Free
  • Vegan
Panko Crusted Squash w/Green Goddess Dip.

These Panko Crusted Squash Sticks are perfect for a game day gathering with your friends!! Wether it's watching football game or playing a board game. I always like to makes sure that there are easy and healthy finger foods around. We all have that one friend who is Vegan. Why not have an option for them as well?



▢  2 small to medium firm squash

▢  cooking oil spray



▢  1 cup unsweetened non dairy plant milk, any variety- almond milk, soy, etc.

▢  1 cup all purpose flour

▢  1 tablespoon yellow mustard

▢  1/2 teaspoon salt


Seasoned Bread Crumbs:

▢  1 and 1/2 cups panko breadcrumbs

▢  3 tablespoons nutritional yeast

▢  3/4 teaspoonseasoning salt or 1/2 teaspoon regular salt

▢  1/2 teaspoon Italian seasoning

▢  1 teaspoongranulated onion

▢  1 teaspoon granulated garlic

▢  1/2 teaspoon chili powder



  1. Preheat oven to 425° Line a large baking sheet with parchment paper and generously spray with cooking oil spray, set aside 
  2. Cut squash in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long
  3. Add the wet batter ingredients to a medium size mixing bowl and whisk until smooth
  4. Mix the dry breading ingredients in a shallow plate
  5. Dip squash into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining squash
  6. Place squash on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 20 minutes, until golden brown and crispy, flipping halfway through cooking time
  7. Enjoy! Serve with our Green Goddess Dip Recipe.


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Ambrose Romero

Contributing writer

Born & raised in the U.S., I have over 20 years of experience in the restaurant and wine industry throughout the Pacific Coast. These days I find myself living with my partner in Mexico City exploring new cuisines, cocktails and culture.


Dip squash in batter & panko seasoning. 

Bake for 20 minutes or until golden brown.