Buffalo Delicata Squash
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
Buffalo Delicata Squash
  • 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
Greek Yogurt Ranch
  • 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
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  2. Cut squash in half lengthwise and scoop out seeds. Cut squash into half-circle slices about ½ an inch in thickness.
  3. 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.
  4. Bake for 20-25 minutes until tender and golden brown, flipping halfway while baking.
  5. 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.
  6. In a small bowl, Make the Greek yogurt ranch. Mix together Greek yogurt, mayonnaise, salt, oregano, pepper, garlic powder, and onion powder.
  7. When the squash are done baking, dip into the buffalo sauce and place onto serving dish. Serve immediately with Greek yogurt ranch.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/buffalo-delicata-squash/