Fall really is the best time for baking and cooking. Between all the apple and pumpkin recipes that pop up, the savory appetizers that come with football season, Halloween-inspired desserts and – of course – Thanksgiving dinner, these current weeks/months are the highlight of every year, I’m living and eating my way through my best life right now!
Today, I wanted to share my attempt at a squash side dish/appetizer recipe that I’d stumbled on via PureWow when I was looking up different ways to prepare various types of squash. With a delicata in my fridge, these crispy, easy-bake rings caught my attention – and came out incredible!
WHAT YOU’LL NEED:
8 SERVINGS:
FOR THE SQUASH RINGS:
- 1½ cups panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 large eggs, lightly beaten
- One 2-pound delicata squash
- Finely chopped parsley, for serving
- Lemon wedges, for serving
FOR THE SAUCE:
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic, finely minced into a paste
- Kosher salt and freshly ground black pepper, to taste
WHAT YOU’LL DO:
1. Make the Delicata Squash Rings: Preheat the oven to 450°F. Toss the bread crumbs with the oil, 1 teaspoon salt and 1 teaspoon pepper until well combined. Bake on a rimmed baking sheet, stirring with a spoon several times, until golden brown, about 2 minutes. Transfer to a shallow bowl.
2. Whisk together the flour, smoked paprika and cayenne in another shallow bowl, and place the lightly beaten eggs in a third shallow bowl.
3. Cut the squash in half crosswise, scoop out the seeds and slice into ¼-inch rounds (a serrated knife works best!); season with salt and pepper.
4. Working one at a time, dip the squash rings into the flour mixture, then into the eggs (letting any excess drip off) and then into the bread crumbs, turning and pressing gently to help them adhere. Bake until tender, 18 to 20 minutes.
5. Make the Lemon-Garlic Sauce: Whisk together the mayonnaise, lemon juice and garlic; season with salt and pepper.
6. Top the delicata squash rings with parsley and serve with the garlic-lemon sauce and lemon wedges.
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I could have eaten about thirty of these rings if they’d been in front of me. The squash itself is very flavorful, but combined with the kick of the spiced-breading and the garlic & lemon sauce? I think I’d even go as far as to say these are better than traditional onion rings!
I’m heading off to NYC this weekend, and then it’s onto Ohio by the middle of next week – but I’ll still be blogging along the way. I’ll be back on Monday with a look at Autumn in New York before I share some new additions to my closet while I’m on the road!
Have a great weekend, everyone!
xo
Coffee & Chiffon 