Baked Delicata Rings

Looking for a delicious fall appetizer recipe? These Baked Delicata Rings with Creamy Herb Dip are a unique snack that’s ideal for this time of year!

Baked Delicata Rings:

It’s a fun and tasty day here on Inspired by Charm! I’m back with my talented Tastes of the Season blogger friends to share a collection of fall appetizer recipes. My contribution is this recipe for Baked Delicata Rings with Creamy Herb Dip. It is so yummy and perfect for fall.

The entire collection of 12+ fall-inspired appetizers is linked at the bottom of this post. Once you’ve looked around here, check out the other appetizers. My fellow bloggers have made so many treats I can’t wait to try!

I had several appetizer recipe ideas in mind for this series, and even though I liked them all, none had that special fall flare I was looking for. So back to the drawing board I went, and that’s when I hit upon these Baked Delicata Rings. As soon as I saw them in BHG, I knew they needed an IBC twist.

So What is Delicata?

Delicata is a type of squash that’s become popular in recent years because it doesn’t need to be peeled. The name refers to its rather delicate (and completely edible) skin. The squash is typically smaller in size, too, which makes it perfect for this recipe!

What I especially love about this particular recipe is the flavor combination. You get sweetness from the delicata, saltiness from the breading, and creamy freshness from the herb dip. It’s a heady trio.

How Do You Make Baked Delicata Rings?

The process is fairly simple. If you’ve ever breaded something, it’s essentially the same.

Start by preparing the delicata squash. Wash it thoroughly and slice it in half. Then, use a melon baller or spoon to remove the seeds. (If you’re feeling ambitious, you can save the seeds and roast them like pumpkin seeds!)

Next, slice the squash into rings.

Now you’re ready to bread the rings! First, dip them into flour; then dip them in a mixture of mayo, buttermilk, and dijon mustard.

After that, given them a final dip in a mixture of bread crumbs, parmesan, and spices. As you can see, these little rings are layered with flavored.

Once breaded, place the delicata rings on a baking sheet that’s been prepared with aluminum foil and cooking spray.

Bake them on one side and then flip and bake them on the other. This ensures that both sides are nicely browned and crispy.

While the breaded delicata rings bake, make the creamy herb dip by whisking together mayo, sour cream, buttermilk, fresh herbs, garlic, salt, and pepper.

And just like that, your Baked Delicata Rings are done and ready for snacking.

As I mentioned above, there are so many delicious elements in this recipe. You have that fabulous flavor trio, plus crispiness from the breading, coolness from the dip, and the sweet delicate squash. Yum!!

If you’ve never tried delicata squash, this is a fun and unique recipe to experiment with. It’s also a little healthier since it’s baked, not fried. Give it a try and let me know what you think.

Looking for more unique fall appetizers? Try these:

• Beer Cheese Dip with Bacon
• Pumpkin-Shaped Everything Bagel Cheeseball
• Fall Harvest Pasta Salad
• Apple Celeriac Soup
• Bacon-Wrapped Stuffed Peppadew Peppers

Want more? Don’t forget to click on the incredible Tastes of the Seasons appetizer recipes I’ve linked below. Enjoy!!

Baked Delicata Rings:

Baked Delicata Rings

Looking for a delicious fall appetizer recipe? These Baked Delicata Rings with Creamy Herb Dip are a unique snack that’s ideal for this time of year!

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: appetizer, baked, delicata, delicata squash, fall, fall appetizer

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 30 rings

Calories: 167kcal

Ingredients

• 3 standard-sized delicata squash
• 1/3 cup flour
• 1 cup mayonnaise
• 2/3 cup buttermilk
• 2 tablespoons dijon mustard
• 2 cups bread crumbs
• 1/2 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Creamy Herb Dip:

• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• 1 medium garlic clove finely chopped
• Kosher salt and ground black pepper to taste

Instructions

• Begin by preheating your oven to 400 degrees F.
• Then, line two baking sheets with foil and spray with a non-stick cooking spray. Set aside.
• Wash your delicata squash and then cut in in half. Use a spoon or melon baller to scoop out the seeds. Then, slice each half into 1/2-inch-thick rings. Discard the end pieces.
• Next, you’ll need three dishes. In the first dish, place the flour. In the second dish, whisk together the mayonnaise, buttermilk and dijon mustard. And in the third dish, whisk together the bread crumbs, parmesan cheese, parsley, salt, and pepper.
• Begin by dipping a delicata squash ring into the flour. Shake off any excess flour. Then dip the ring into the mayonnaise mixture, again allow any excess to drip off. Finally, coat the ring with the bread crumb mixture and place it on a prepared baking sheet. Repeat this process with the remaining rings.
• Bake the rings for about 15 minutes or until the bottoms begin to brown. Remove the rings from the oven and turn each one over. Place them back in the oven and bake for 10-15 more minutes or until the rings are nicely browned and tender.
• Meanwhile, prepare the creamy herb dip by whisking together mayonnaise, sour cream, buttermilk, herbs, garlic, salt, and pepper.
• Serve the baked delicata rings warm with the creamy herb dip.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 272mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg

Tastes of the Season Fall Appetizers:

Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey

Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits

Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester

Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy

Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent