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Crispy Maple-Glazed Delicata Squash Rings: Easy Kid-Approved Side

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Golden, crispy, sweet, and salty delicata squash rings coated in a maple glaze and pan-fried to perfection. A quick, kid-approved side dish that turns picky eaters into squash lovers.

Ingredients

Scale
  • 2 medium delicata squash (about 1½ pounds total)
  • 1 cup panko breadcrumbs
  • 3 tablespoons pure maple syrup
  • 2 large eggs, at room temperature
  • ⅓ cup all-purpose flour
  • 3–4 tablespoons olive oil (for frying)
  • ½ teaspoon fine sea salt, plus more for sprinkling
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon smoked paprika (optional)

Instructions

  1. Wash the delicata squash thoroughly and pat dry. Trim off the very ends (about ¼ inch from each end). Slice the squash crosswise into ½-inch thick rings. Use a spoon or your fingers to scoop out the seeds and stringy pulp from the center of each ring. You should get about 12-15 rings from two medium squash.
  2. Set up your breading station with three shallow bowls. In the first bowl, combine the all-purpose flour, ¼ teaspoon of salt, and a pinch of pepper. In the second bowl, whisk together the eggs and maple syrup until smooth and slightly frothy (about 30 seconds). In the third bowl, combine the panko breadcrumbs, garlic powder, smoked paprika, remaining ¼ teaspoon of salt, and remaining pepper. Mix well.
  3. Working one ring at a time, dredge it in the flour mixture, shaking off any excess. Dip it into the egg-maple mixture, letting the excess drip off for a second or two. Then press it into the panko mixture, turning to coat both sides evenly. Place the coated rings on a clean plate or baking sheet.
  4. Place a large skillet over medium heat and add enough olive oil to coat the bottom (about 2 tablespoons to start). Let the oil heat for 2-3 minutes until a pinch of panko sizzles immediately when dropped in.
  5. Carefully place 4-5 rings in the hot skillet, making sure not to overcrowd them. Cook for 2-3 minutes per side, until golden brown and crispy. The first side usually takes a little longer.
  6. Transfer the cooked rings to a plate lined with paper towels or a wire rack. Sprinkle immediately with a tiny pinch of salt while still hot. Repeat with the remaining rings, adding more oil to the skillet as needed (about 1 tablespoon per batch).
  7. Serve right away. These rings are best eaten within 10 minutes of coming out of the skillet.

Notes

Don’t skip the flour step—it helps the egg wash stick to the squash. Keep rings uniform in thickness (½ inch) for even cooking. Watch the heat; medium heat is best to prevent burning from the maple syrup. For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko. For an air fryer version, cook at 375°F for 8-10 minutes, flipping halfway. For a baked version, bake at 400°F for 15-18 minutes, flipping halfway.

Nutrition

Keywords: delicata squash rings, maple-glazed squash, crispy squash, kid-friendly side dish, easy squash recipe, pan-fried squash, fall side dish

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