I like to call this recipe “Operation: See if Kevin Will Eat Squash.” When we first started dating, I quickly learned that there were a few vegetables that Kevin didn’t care for. Included in that group were Brussels sprouts, asparagus, sweet potatoes, and squash. Now one of his favorite side dishes are these Brussels sprouts, and I prepare asparagus in a similar way that he likes.
Squash has always been a bit of an enigma, but if there’s one thing I know that Kevin likes, it’s buffalo sauce. I know that cauliflower has become a popular vegetable to bread and dip in buffalo sauce, but why not delicata squash? This is the perfect choice for a squash to prepare this way since the skins are tender enough to eat once cooked! That means the pieces of squash hold up really well, and are sturdy enough to dip into a creamy Greek yogurt ranch dip.
These are the perfect appetizer, side dish, game day snack, or really just about anytime you’re craving something with buffalo sauce! I think you could even make this recipe and put the squash in tortillas with crispy lettuce or slaw and call it dinner. Now that these are husband-approved, that may be what I do next time I make this recipe!
I’m happy that I found a way to master squash preparation that will make anyone love it! My husband and my friend Sarah seem to have the same idea that they only like squash if it tastes like something else entirely. If you are one of those, or even if you love squash in it’s pure form, I’m convinced you’ll love this recipe.
- 1 delicata squash
- ⅓ cup flour
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 eggs, beaten
- ¾ cup Italian seasoned breadcrumbs
- ⅓ cup buffalo sauce (I like Frank's Red Hot Buffalo)
- 2 tbsp. melted butter
- 3 tbsp. Italian salad dressing
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ½ tsp. salt
- 1 tsp. oregano
- ¼ tsp. ground black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Cut squash in half lengthwise and scoop out seeds. Cut squash into half-circle slices about ½ an inch in thickness.
- Set up three shallow bowls. In one bowl, place flour, salt, and black pepper. In another place the beaten egg, and in a third place the breadcrumbs. Dip the squash and cover on both sides in the flour, then egg, then breadcrumbs. Place onto prepared sheet once done. Be careful not to crowd the pan or stack the squash on top of each other. Use a second pan if needed.
- Bake for 20-25 minutes until tender and golden brown, flipping halfway while baking.
- While they are baking, make the buffalo sauce. Combine buffalo sauce, melted butter, and Italian dressing in a microwave safe bowl. Microwave for 1 minute to warm.
- In a small bowl, Make the Greek yogurt ranch. Mix together Greek yogurt, mayonnaise, salt, oregano, pepper, garlic powder, and onion powder.
- When the squash are done baking, dip into the buffalo sauce and place onto serving dish. Serve immediately with Greek yogurt ranch.
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