Crispy Baked Delicata Squash

Let’s talk for a second about crispy baked delicata squash. I know I say I’m obsessed with every recipe but I actually am obsessed with this one. I’ve made it twice in the last 3 days and I already have plans to make it again. It’s so simple and SO good.

It’s perfect for a little snack, app, or even a side dish for Thanksgiving.

The recipe comes from Dianne Morrisey! I halved it an only used one squash, and subbed the fresh thyme for Italian seasoning.

Ingredients

2 delicata squash

1/2 cup flour

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp smoked paprika

3 eggs beaten

1 cup Panko breadcrumbs

1 cup grated Parmesan

1 tbls fresh thyme leaves

Preheat oven to 400F.

Cover a sheet pan with parchment, spray parchment with non stick spray and set aside.

Cut the squash in 1/2" rounds (no need to peel the squash. The skin is very thin and totally edible. Scoop out the seeds.

Create a dredging station.

First bowl is filled with flour and all the seasonings.

Second bowl is filled with beaten eggs.

Third bowl is Panko, Parmesan, pinch of salt and thyme.

Dip the rings in flour first, then eggs and then the Panko mixture.

Place on pan.

Drizzle with olive oil.

Bake for 15 minutes, flip and then bake for 10 more or until golden and crispy.

Serve with marinara and more Parmesan

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