86% would make again
Baked Delicata Squash Rings With Honey Mustard Dipping Sauce
featured in Squash Meals
Tasty Team
September 27, 2020
Ingredients
for 4 servings
- 10 oz delicata squash (285 g)
- 1 cup panko breadcrumbs (50 g), or whole wheat bread crumbs
- ½ cup parmesan cheese, grated
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 large eggs
- 1 cup all-purpose flour (125 g)
Honey Mustard Dipping Sauce
- ¼ cup dijon mustard (60 g)
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
Nutrition Info
- Calories 411
- Fat 9g
- Carbs 63g
- Fiber 4g
- Sugar 9g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Preheat oven to 425˚F (220˚C).
- Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
- Use a metal teaspoon to scoop out the seeds from the rings.
- In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
- In another bowl, beat the eggs. Add the flour to another bowl.
- Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
- Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
- Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
- Serve the squash rings with the dipping sauce.
- Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
- Enjoy!
Ingredients
for 4 servings
- 10 oz delicata squash (285 g)
- 1 cup panko breadcrumbs (50 g), or whole wheat bread crumbs
- ½ cup parmesan cheese, grated
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 large eggs
- 1 cup all-purpose flour (125 g)
Honey Mustard Dipping Sauce
- ¼ cup dijon mustard (60 g)
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
Nutrition Info
- Calories 411
- Fat 9g
- Carbs 63g
- Fiber 4g
- Sugar 9g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Preheat oven to 425˚F (220˚C).
- Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
- Use a metal teaspoon to scoop out the seeds from the rings.
- In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
- In another bowl, beat the eggs. Add the flour to another bowl.
- Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
- Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
- Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
- Serve the squash rings with the dipping sauce.
- Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
- Enjoy!
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