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Crispy Delicata Squash Rings with Maple Drizzle (Easy & Best)

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These crispy Delicata squash rings are baked to golden perfection with a crunchy panko coating and finished with a warm, spicy maple drizzle. A quick and easy fall side dish or appetizer that’s sure to impress.

Ingredients

Scale
  • 2 medium Delicata squash (about 1½ lbs total)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt, plus more for finishing
  • ¼ teaspoon black pepper, freshly ground
  • Olive oil spray
  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • Pinch of cayenne pepper (⅛ teaspoon or less)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray it generously with olive oil spray. If you don’t have a rack, just spray the baking sheet directly.
  2. Wash the Delicata squash thoroughly. Trim off the stem and the very bottom tip. Slice the squash crosswise into ½-inch thick rings. Use a spoon or your fingers to scoop out the seeds and stringy pulp from the center of each ring.
  3. Set up your breading station with three shallow bowls. In the first bowl, add the ½ cup of all-purpose flour. In the second bowl, beat the 2 eggs until uniform and slightly frothy. In the third bowl, combine the 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix together with a fork.
  4. Bread the squash rings: Take one squash ring and dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any extra drip off. Finally, press it into the panko mixture, making sure it’s fully coated on both sides. Place the breaded ring on the prepared wire rack. Repeat with all the rings.
  5. Once all the rings are on the rack, give them a generous spray with olive oil spray.
  6. Place the baking sheet in the preheated oven and bake for 12 minutes. Then, carefully flip each ring using tongs and bake for another 10-12 minutes, until deeply golden brown and crispy.
  7. While the rings bake, make the maple drizzle: In a small saucepan over medium heat, combine the ¼ cup maple syrup and 2 tablespoons unsalted butter. Stir occasionally until the butter is melted and the mixture is smooth and bubbling. Remove from heat and stir in the pinch of cayenne pepper. Set aside to cool slightly.
  8. Transfer the hot crispy squash rings to a serving platter. Drizzle the warm maple butter over the top. Finish with a generous sprinkle of flaky sea salt. Serve immediately.

Notes

The rings are best eaten within 10 minutes of coming out of the oven. For maximum crispiness, use a wire rack. If you don’t have one, flip the rings halfway through baking. The maple drizzle will thicken as it cools. For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko.

Nutrition

Keywords: Delicata squash rings, crispy squash rings, maple drizzle, fall appetizer, baked squash rings, easy squash recipe

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