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Crispy Roasted Delicata Squash Rings with Parmesan

Crispy roasted delicata squash rings get a golden panko and Parmesan coating in the oven. The squash turns tender inside while the toasted breadcrumb crust bakes up crisp.
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Prep Time 5 minutes
Cook Time 28 minutes
resting 3 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 2 delicata squash medium (about 1 1/2 pounds total)
  • 0.5 cup all-purpose flour
  • 2 eggs large

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Heat the olive oil in a 12-inch skillet over medium heat.
  4. Add the panko and toast, stirring often, for 3 to 4 minutes, until golden.
  5. Transfer the toasted panko to a shallow bowl and let cool for 5 minutes.
  6. Stir the Parmesan, salt, pepper, and garlic powder into the cooled panko.
  7. Wash and dry the squash.
  8. Trim off the ends and cut the squash crosswise into 1/2-inch rings.
  9. Use a small spoon to scrape the seeds and stringy centers from each ring.
  10. Put the flour in a shallow dish.
  11. Beat the eggs in a second shallow dish.
  12. Coat each squash ring in flour, shaking off the excess, dip it in egg, then press it into the panko mixture to coat both sides.
  13. Arrange the coated rings in a single layer on the prepared baking sheet.
  14. Bake for 10 to 12 minutes.
  15. Carefully turn the rings.
  16. Bake for 8 to 12 minutes more, until the coating is crisp and golden and the squash is tender when pierced with a knife.
  17. Let the rings rest on the baking sheet for 3 minutes before serving.

Notes

For the crispest coating, leave space between the rings on the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a gluten-free option, use gluten-free panko and flour.