Crispy, Crunchy Delicata Squash with Parm, Panko & Hot Honey

SERVES 4  PREP TIME: 20 MINUTES   COOK TIME: 20 MINUTES

If you haven’t yet had delicata squash, it’s time! You can actually eat the thin, tender, nutrient-packed skin, which means it’s perfect as the base for a quick side dish that even my kids adore. The squash gets a coating of crunchy panko and flavorful Parmesan cheese, bakes until golden, then gets a drizzle of hot honey. I love this paired with Hot Honey Glazed Salmon That Goes with Everything or as a beautiful holiday appetizer or side. My husband and kids love to dip the squash in ranch dressing—figures!

INGREDIENTS

DELICATA SQUASH

• 2 delicata squash

• 1½ cups panko bread crumbs Nonstick cooking spray

• 4 ounces grated Parmesan cheese (½ cup)

  The Ambitious Kitchen Cookbook Monique Volz

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1 teaspoon sweet paprika

• ¾ teaspoon kosher salt

• Freshly ground black pepper

• 2 large eggs

• 1 tablespoon whole milk or dairy-free milk of choice

GARNISH AND SERVING

• 2 tablespoons Quick Hot Honey (see below) or plain honey

• 1 to 2 teaspoons fresh thyme leaves

• Flaky sea salt (I like Maldon)

• Ranch dressing or another dipping sauce (optional), for serving

DIRECTIONS 

1. Preheat the oven to 400°F.

2. Prep the squash: Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut each half into ½-inch-thick half-moon slices. Set aside.

3. Place the panko on a large baking sheet, spread out in an even layer, and coat with cooking spray. Bake for 3 minutes, stir the panko (or just shake the pan), then bake until golden brown, 2 to 4 more minutes. (Keep the oven on—you’ll need it later.) Transfer to a medium shallow bowl and cool for 5 minutes. Whisk in the Parmesan, garlic powder, Italian seasoning, paprika, salt, and lots of pepper. Set aside.

4. In another medium shallow bowl, whisk the eggs and milk until well combined. Set aside.

5. Line a large baking sheet with parchment paper or foil for easy clean up, then place an oven-safe wire metal rack on top. Coat the wire rack with cooking spray.

6. Dip each squash slice into the egg mixture, then use tongs or your hands to transfer to the bread crumbs and turn to completely coat. Transfer to the wire rack. Repeat with the remaining squash slices, placing them about ½-inch apart.

7. Bake the squash: Generously spray the tops of the squash slices with cooking spray. Bake until fork-tender, 20 to 25 minutes.

8. Garnish and serve: Transfer the squash to a platter or large plate and drizzle with hot honey, then sprinkle with fresh thyme and sea salt. (Alternatively, you can serve them with your favorite dipping sauce, such as ranch dressing, if you like.)

9. To store: Keep any leftovers in an airtight container in the fridge for up to 5 days. To reheat, place the squash on a parchment paper– lined baking sheet and bake at 350°F until heated through, about 10 minutes.

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   Quick Hot Honey

   Sweet honey with the perfect kick.

   MAKES ½ CUP

   • ½ cup honey

   • 1 teaspoon red pepper flakes

   • ½ teaspoon apple cider vinegar

   • ¼ teaspoon kosher salt

   In a small saucepan or pot, combine the honey, red pepper flakes, vinegar, and salt over medium-low heat. Bring to a simmer, stirring frequently, and cook for 1 minute. Transfer to an airtight jar and store at room temperature for up to 6 months.

   more ways to use it

   Enjoy it on top of crostini or pizza.

   • Drizzle it over grilled cheese, quesadillas, or breakfast sandwiches.

   • As a dip for chicken tenders or drizzled over fried chicken sandwiches.

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   Reprinted with permission from The Ambitious Kitchen Cookbook by Monique Volz copyright © 2024. Photographs by Kristin Teig. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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