Squash season is here! These delicata squash rings are crispy and filled with flavor. With both a sweet and savory option, you are going to love snacking on these baked bites. Paired with a tangy maple tahini sauce and cranberry orange ginger sauce.
A closer look at what’s inside:
Delicata squash is a good source of A, C, and B vitamins. It also contains fiber to help keep you feeling full and regular.
To help get things crispy, these delicata squash rings are made with avocado oil. I like to use avocado oil vs. vegetable oil (or even olive oil) as it has a very high smoke point. It will not burn or smoke until it hits 520° F. Other oils will start breaking down, oxidizing, and can become harmful at lower temperatures.
These breadcrumbs have a light and flaky texture perfect for adding some extra crunch! You can find gluten-free varieties if needed. If you are making sweet squash rings — make sure your panko is unseasoned.
A little seasoning goes a long way! You can often decrease salt when cooking and add flavor with beneficial spices instead. Try using your favorite flavors for a fun twist or check out my recommendations below.
Have you ever tried this sesame seed paste? It is often used to make hummus. Sesame seeds are filled with nutrients — providing plenty of healthy fats and protein.
Lemon juice is high in vitamin C and thought to improve heart health, weight control, and digestive health. The tangy flavor complements tahini well!
I use maple syrup all the time in place of sugar! I love the flavor. Plus it is low glycemic — meaning it causes a slower and lower rise in blood sugar levels than high glycemic alternatives. Foods with a glycemic index of 55 or lower are considered “low glycemic”. Maple syrup has a glycemic index of 54, compared to honey at 58 and table sugar at 65.
Delicata Squash Rings with Tahini Maple Sauce
Delicata Squash Rings
- 1 delicata squash
- 1-2 tablespoons avocado oil
- 1/2 cup panko plain
- 1/4 teaspoon black pepper
- Salt to taste
- Generous sprinkle of each garlic powder, parsley, and paprika
- Generous sprinkle of cinnamon
- Drizzle maple syrup
- 2 tablespoons shredded coconut unsweetened
Tahini Maple Sauce
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 1 1/2 tablespoons maple syrup
- Preheat oven to 425° F and line a 9x13 baking sheet with parchment paper.
- Rinse delicata squash well, scrubbing the skin.
- Cut squash into ¼ inch strips — including the skin. Scoop out the seeds in the middle to form rings.
- Transfer squash to a medium sized bowl and add avocado oil. Toss to cover the squash evenly.
- Add pepper, panko, and salt and toss again.
- If you are making both sweet and savory squash rings, move half of the rings to a separate bowl. Add savory seasonings to one bowl and sweet to the other and toss once more until evenly coated.
- Transfer the coated rings to the lined baking sheet. Make sure the rings aren’t overlapping or touching. This will help them to get nice and crispy.
- Bake for 30-40 minutes, flipping the rings over halfway through the bake. The longer you keep them in the oven, the crispier they will get. Just keep an eye out so they don’t burn!
- While they bake, make the tahini maple dipping sauce. Simply mix together the ingredients.
- Remove squash fries from oven and serve immediately. I also used Cranberry Orange Ginger Sauce on the side for dipping!