Delicata Squash Rings with Caramelized Shallot Dip

One of the things that I love about delicata squash is that it doesn’t need to be peeled before roasting. Roasted, it can be thrown into salads or enjoyed as a side dish. But since you can cut the delicata squash and remove the seeds, I wanted to get creative. I love onion rings with a creamy dip, so why not make delicata squash rings and serve them with a creamy caramelized shallot dip? The squash rings are battered and fried in oil before serving with the best shallot dip that you’ll want to serve with chips year-round. I could not stop eating these when I made them, and I know they’ll be a favorite for you too. Even people who don’t like squash will love this recipe!

Ingredients for this Recipe

• 2-3 delicata squash: We are using this squash because it can be sliced into rings and it doesn’t need to be peeled. It’s the only squash that will look for this recipe. They need to be roasted before frying to make sure they are nice and tender.
• Eggs: We are dipping the squash in an egg wash before coating them in the breading.
• Panko bread crumbs: I like the extra crunch from the panko, but regular breadcrumbs will work in a pinch.
• Flour: Also for the breading
• Seasonings: salt, pepper, garlic powder, onion powder, and smoked paprika. Some of them are for the squash, some of them are for the dip, and some are for both!
• Sour cream: a must for the caramelized shallot dip.
• Dijon mustard: it adds a great flavor to the dip!
• Milk: the dip is a little too thick for dipping with just sour cream, so add enough milk to reach the desired consistency.
• Shallots: I’m recommending you use three whole shallots for this recipe. It looks like a lot, but they will cook down and caramelize for the perfect dip.
• Butter: To cook the shallots in!
• Vegetable or canola oil: for frying your squash rings.

How to Make this Recipe

• First, preheat your oven and prepare the squash. Cut them into rings and scoop out the seeds. Place the squash on two rimmed baking sheets lined with parchment paper. Drizzle them with a light coat of olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway in between cooking time.
• Next, we are going to make the caramelized shallot dip. Melt the butter in a large skillet and chop the shallots. Add the shallots to the pan and season with salt and pepper. Cook the shallots over low heat until they are softened and caramelized, stirring frequently. When they are done cooking, transfer them to a medium sized bowl. Add the sour cream, mustard, and milk and mix to combine. Taste and add any additional salt and pepper to taste along with garlic powder and mix again to combine.
• Then, crack your eggs into a small shallow bowl and whisk well. Next, mix together your breadcrumbs, flour, salt pepper, garlic powder, onion powder, and smoked paprika.
• Heat your oil in a shallow skillet. Take the rings and dip in the egg wash, coating on both sides, then place in the flour and breadcrumb mixture, also coating both sides. Add the rings to the hot oil and cook on each side until golden brown. Transfer to a paper plate lined with paper towel.
• Serve the dip topped with fresh chives. Dip your delicata squash rings into the caramelized shallot dip and enjoy!

I don’t think you’ll see a recipe quite like this anywhere else! The squash has the perfect soft texture inside with a crispy exterior, and the caramelized shallot dip has so much flavor. I plan to dip chips in this year round! And as long as delicata squash is available I’ll have this recipe on frequent rotation. As a side dish or an appetizer for Thanksgiving, Friendsgiving, or anytime this fall, it’s a recipe that will make your guests say “wow, I have to have another bite!”