This gluten free breaded delicata squash is crispy and savory on the outside, soft and slightly sweet on the inside. It is also vegan and oil free. It makes a great side dish or a topping on a salad.
A note on some of the ingredients:
Delicata squash: Delicata squash is a winter squash that is in season in the fall. The delicata squash is oblong and has orange and green stripes, with no peeling needed. When picking a squash, look for one that is mostly cream or light yellow in colour and is heavy. Store the delicata squash in a cool, dry, dark area such as a countertop or in a cupboard. Store sliced squash pieces in an air tight container in the fridge for up to a week.
Gluten free breadcrumbs: I have found 4C Gluten Free Plain Crumbs at Superstore and they don’t cost an arm and a leg. They work perfectly for this recipe as I can add my own seasoning to them. Use your favourite gluten free breadcrumbs or gluten free panko crumbs for this recipe.
Nutritional yeast:
Non-dairy milk:
Italian seasoning:
How the gluten free breaded delicata squash are made:
Preheat the oven to 400°F and line a medium sized rimmed baking pan with parchment paper.
In a medium bowl mix together the non-dairy milk and cornstarch until the cornstarch has dissolved. Set aside.
On a large plate or in a pie plate mix the gluten free breadcrumbs, nutritional yeast, Italian seasoning. If your Italian seasoning does not contain salt add in salt. Mix until everything is combined and set aside.
Slice the top and bottom off the delicata squash. Cut the squash in half and with a spoon scrape out the seeds.
Slice the squash into 2 cm pieces.
Dip each piece of squash into the non-dairy milk and cornstarch and turn so it is coated. Place the squash into the breadcrumb mixture and cover it completely, patting it to ensure the breadcrumbs stick. Place the breaded delicata squash on the lined baking sheet leaving space between the squash.
Bake the breaded delicata squash in the oven for 25 minutes, flipping half way through until the outside of the squash is crunchy and the inside is soft. Serve immediately.
Enjoy!
Looking for more side dishes? Try my crispy sweet potato fries or my crispy air fryer potatoes!
Gluten free Breaded Delicata Squash
Crispy on the outside, soft on the inside, this squash makes for a great side dish or as a topping on a salad. It is also vegan and oil free!
2
servings10
minutes25
minutes183
kcal35
minutesKeep the screen of your device on
Ingredients
1 medium delicata squash, seeds removed
1/2 cup gluten free breadcrumbs
1 tbsp nutritional yeast
1 tsp Italian seasoning
1/2 tsp salt*
1/4 cup non-dairy milk
1 tbsp cornstarch
Directions
- Preheat the oven to 400°F and line a medium sized rimmed baking sheet with parchment paper.
- Cut the top and bottom off the delicata squash and slice the squash in half. With a spoon, scoop out the seeds. Slice the squash into 2 cm sections.
- In a medium bowl mix together the non-dairy milk and cornstarch. Set aside.
- On a large plate or in a pie dish, mix together the gluten free breadcrumbs, nutritional yeast, Italian seasoning and salt (if required).
- Dip one piece of squash into the non-dairy milk and cornstarch mixture and flip to evenly coat. Then place the piece of squash into the breadcrumbs, covering it completely in the breadcrumbs and pressing down gently so that the breadcrumbs stick. Add the breaded squash to the prepared baking sheet and repeat with the remaining slices.
- Bake the squash for 25 minutes, flipping it halfway through. Serve immediately.
Notes
- Nutritional information is a rough estimate.
- *If the Italian seasoning you are using already contains salt, omit the salt from the recipe.
- This recipe can easily be doubled or tripled.
Nutrition Facts
- Total number of serves: 2
- Calories: 183kcal
- Carbohydrates: 38.3g
- Protein: 4.5g
- Fat: 0.7g
- Saturated Fat: 0.1g
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0.1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 297.5mg
- Potassium: 105.7mg
- Fiber: 1.6g
- Sugar: 0g
