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Baked Squash Rings w Garlic-Lemon Aioli Sauce

Baked Squash Rings w Garlic-Lemon Aioli Sauce

Baked Squash Rings w Garlic-Lemon Aioli Sauce | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Baked squash rings are the way to go if you are looking for an alternative to onion rings. These are healthy, crispy, tasty and the aioli sauce knocks it out of the park.

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Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 ½ cups panko break crumbs (gluten free bread crumbs optional)
 2 tbsp extra virgin olive oil
 kosher salt and fresh ground pepper
 ½ cup all purpose flour (gluten free flour optional)
 ½ tsp cayenne pepper
 ½ tsp smoked paprika
 2 large eggs, lightly beaten
 1 2 lb delicata squash
 finely chopped parsley, for serving
 lemon wedges, for serving
Aioli Sauce
 ½ cup mayonnaise
 1 tbsp lemon juice
 2 cloves garlic, finely minced into a paste
 kosher salt and fresh ground pepper to taste

Squash Rings
1

Preheat the oven to 450°F. Toss the bread crumbs with the oil, 1 teaspoon salt and 1 teaspoon pepper until well combined. Bake on a rimmed baking sheet, stirring with a spoon several times, until golden brown, about 2 minutes. Transfer to a shallow bowl.

2

Whisk together the flour, smoked paprika and cayenne in another shallow bowl, and place the lightly beaten eggs in a third shallow bowl.

3

Cut the squash in half crosswise, scoop out the seeds and slice into ¼-inch rounds (a serrated knife is helpful); season with salt and pepper.

4

Working one at a time, dip the squash rings into the flour mixture, then into the eggs (letting any excess drip off) and then into the bread crumbs, turning and pressing gently to help them adhere. Bake until tender, 18 to 20 minutes.

Lemon Garlic Sauce
5

Whisk together the mayonnaise, lemon juice and garlic; season with salt and pepper.

6

Top the delicata squash rings with parsley and serve with the garlic-lemon sauce and lemon wedges.

Ingredients

 1 ½ cups panko break crumbs (gluten free bread crumbs optional)
 2 tbsp extra virgin olive oil
 kosher salt and fresh ground pepper
 ½ cup all purpose flour (gluten free flour optional)
 ½ tsp cayenne pepper
 ½ tsp smoked paprika
 2 large eggs, lightly beaten
 1 2 lb delicata squash
 finely chopped parsley, for serving
 lemon wedges, for serving
Aioli Sauce
 ½ cup mayonnaise
 1 tbsp lemon juice
 2 cloves garlic, finely minced into a paste
 kosher salt and fresh ground pepper to taste

Directions

Squash Rings
1

Preheat the oven to 450°F. Toss the bread crumbs with the oil, 1 teaspoon salt and 1 teaspoon pepper until well combined. Bake on a rimmed baking sheet, stirring with a spoon several times, until golden brown, about 2 minutes. Transfer to a shallow bowl.

2

Whisk together the flour, smoked paprika and cayenne in another shallow bowl, and place the lightly beaten eggs in a third shallow bowl.

3

Cut the squash in half crosswise, scoop out the seeds and slice into ¼-inch rounds (a serrated knife is helpful); season with salt and pepper.

4

Working one at a time, dip the squash rings into the flour mixture, then into the eggs (letting any excess drip off) and then into the bread crumbs, turning and pressing gently to help them adhere. Bake until tender, 18 to 20 minutes.

Lemon Garlic Sauce
5

Whisk together the mayonnaise, lemon juice and garlic; season with salt and pepper.

6

Top the delicata squash rings with parsley and serve with the garlic-lemon sauce and lemon wedges.

Baked Squash Rings w Garlic-Lemon Aioli Sauce

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