Delicata Squash Onion Rings

Delicata squash sliced into rings, coated in panko, and baked instead of fried. Served with a tangy maple-mustard dip.

Why You'll Love Delicata Squash Onion Rings

Baking instead of frying keeps the cleanup simple, and the panko coating still gets crisp in the oven. The maple-mustard dip balances the warm spices in the coating.

Tips and Tricks

• Use fresh panko breadcrumbs for the crispiest coating.
• Flip the rings gently halfway through baking to ensure even browning.
• Let the coated rings rest for a few minutes before baking to help the breading set.

Variations

• Spicy dip: Add a pinch of cayenne or hot sauce to the maple-mustard dip.
• Herby twist: Mix fresh chopped thyme or rosemary into the panko breadcrumb coating.
• Vegan version: Swap mayo and sour cream with vegan alternatives or cashew cream.

Substitutions

• Use gluten-free breadcrumbs if you need a gluten-free option.
• Swap delicata squash for kabocha or butternut squash sliced into rings or chunks.
• If you don't have maple syrup, honey or agave syrup work well in the dip.

Best served with

• Roast chicken or turkey
• Autumn grain salads with farro or quinoa
• Warm spiced apple cider or a crisp white wine
• Smoky chipotle mayo or garlic aioli as alternative dips

How to Store Leftovers

• Store any leftover squash rings in an airtight container in the fridge for up to 2 days.
• Reheat in a 375°F oven or toaster oven to keep them crispy-avoid microwaving as it makes them soggy.

Common Questions

Delicata Squash Onion Rings

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These Delicata Squash Onion Rings offer a crispy, golden crunch with warm fall spices. They're baked, not fried, for a healthier twist on a classic favorite. Coated in fresh panko and paired with a tangy maple-mustard dip, they make a warm snack or side for a fall meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Side Dish, Snack

Cuisine: American

Calories: 663

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 delicata squash sliced into rings, seeds removed
• ½ cup panko breadcrumbs
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Kosher salt to taste
• 2 eggs beaten well
• 2 tablespoon mayo
• 2 tablespoon sour cream
• 2 tablespoon mustard
• 1 tablespoon maple syrup

Equipment

• Baking Sheet
• Whisk
• Mixing Bowls
• Parchment paper

Method

 

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix panko, paprika, onion powder, garlic powder, and salt.
4. Dip squash rings into beaten eggs, then coat evenly with panko mixture.
5. Place coated rings on baking sheet in a single layer.
6. Bake for 20 minutes, flipping gently halfway, until golden and crispy.
7. Meanwhile, whisk mayo, sour cream, mustard, and maple syrup in a small bowl to make the dip.
8. Serve rings warm with the maple-mustard dip.

Nutrition

Calories: 663kcalCarbohydrates: 93gProtein: 14gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 26mgSodium: 771mgPotassium: 2094mgFiber: 14gSugar: 28gVitamin A: 9834IUVitamin C: 58mgCalcium: 302mgIron: 7mg

Notes

Storage: These are best straight out of the oven while the panko is still shattering-crisp. Leftovers hold in the fridge for 2-3 days in an airtight container, but reheat them in a hot oven or air fryer to bring the crunch back; the microwave will leave them soft. The maple-mustard dip keeps separately in the fridge for about a week.

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