These Cheesy Delicata Squash Crisps are thin, scalloped rings of delicata squash baked into a blend of cheddar, Monterey Jack, Gruyère and Parmesan. The cheese turns golden, lacy and crunchy, and the squash in the center turns tender and sweet. Serve them with my caramel apple pumpkin spice yogurt dip and watch them disappear.
If you loved my Cheesy Onion Crisps, this is their cozy fall and winter cousin: the same simple method, made seasonal.
Author’s Note
This summer, my Cheesy Onion Crisps took on a life of their own. The video went viral, and my inbox filled with photos of your crisps and requests for more versions. As the weather cooled and my counter filled up with squash, I knew exactly what came next.
I tested a few varieties before landing on delicata, and it wasn’t even close. It’s the squash I reach for most this time of year, and here it does something no other squash can: it slices into perfect little flower-shaped rings that look as good as they taste.
This is the appetizer I’ll be bringing to every gathering from now through the holidays. I hope it becomes one of yours too!
-Silvia
Why Delicata is the Best Squash for Crisps
After testing, here’s why delicata wins over butternut, acorn, honey nut squash and the rest:
- No peeling. Delicata squash skin is thin and completely edible. It softens in the oven and holds each ring together, so all you do is slice and scoop.
- Natural ring shape. Its long, narrow shape and hollow center give you even rings with a pretty scalloped edge, just like onion rounds.
- Drier flesh. Delicata holds less water than acorn squash or zucchini, so the cheese crisps up instead of steaming.
- Sweet, nutty flavor. It tastes a bit like a cross between sweet potato and butternut squash, which pairs beautifully with salty, sharp cheese.
- Quick cooking. Sliced thin, it turns tender in the same few minutes the cheese needs to crisp.
Ingredients and Substitutions
- Delicata squash: One small squash makes a full tray. Choose one that’s firm and heavy for its size, with no soft spots.
- Cheddar and Monterey Jack blend: The base of the crisp. A pre-shredded blend melts evenly and gives you a consistent crispy layer.
- Gruyère: Adds a nutty, slightly sweet flavor that’s lovely with squash. Swiss or fontina work as substitutes.
- Parmesan: Gives the crisps salty, crunchy edges. Pecorino Romano works too.
- Onion, garlic and thyme seasoning: A simple dried blend of onion powder, garlic powder and dried thyme. No salt needed, since the cheeses bring plenty.
For the Caramel Apple Pumpkin Spice Dip
- Plain yogurt: Greek yogurt makes a thicker dip.
- Applesauce: Unsweetened is best.
- Caramel sauce: Store-bought is perfectly fine. Save a little to swirl on top.
- Mustard: Just a touch balances the sweetness. Dijon works well.
- Pumpkin spice seasoning: Plus an extra pinch for dusting.
How To Cut Delicata Squash
This is the step most people ask about, and it’s easier than you think:
- Trim the ends. Use a sharp chef’s knife on a stable cutting board.
- Slice into rings. Cut the squash crosswise into thin rounds, about ⅛-inch thick. A mandoline makes this quick and even.
- Scoop the seeds. Push the seeds and stringy pulp out of each ring with your fingers or a small spoon. Save the seeds for roasting!
💡 Thin, even slices are the key. They turn tender in the time it takes the cheese to crisp.
Squash Recipes To Try This Fall
How To Make Cheesy Delicata Squash Crisps
Step 1: Prep. Preheat the oven to 450°F and line a large baking sheet with parchment paper. Mix the shredded cheeses together in a bowl.
Step 2: Make cheese mounds. Place small, evenly spaced mounds of cheese on the parchment, leaving room between them for the cheese to spread.
Step 3: Add the squash. Set a delicata ring on each mound, then fill the center of each ring with more cheese. Sprinkle everything with the onion, garlic and thyme seasoning.
Step 4: Bake. Bake for 8 to 10 minutes, until the cheese is deeply golden and lacy around the edges. Pull them before the edges go dark, since they can turn quickly at this temperature.
Step 5: Cool and crisp. Let the crisps cool on the pan for about 5 minutes. The cheese firms up into a crunchy shell as it cools. Lift them off with a thin spatula.
Caramel Apple Pumpkin Spice Yogurt Dip
This dip is the perfect partner to salty cheese crisps. It’s creamy and lightly sweet, with all the flavors of fall.
- Whisk together the yogurt, applesauce, caramel sauce, mustard and pumpkin spice until smooth. Spoon into a small bowl, swirl a little extra caramel on top and finish with a pinch of pumpkin spice. You can make it up to 2 days ahead and keep it chilled.
Silvia’s Tips for the Crispiest Squash Crisps
- Slice evenly. Rings of the same thickness bake at the same rate.
- Pat the squash dry. If your slices feel wet, blot them with a paper towel before they go on the cheese.
- Give them space. Crowded crisps melt into each other. Bake in two batches if needed.
- Don’t underbake. The cheese should be deep golden, not pale and melty.
- Be patient. Lifting them too soon makes them bend and tear. Five minutes of cooling makes all the difference.
Variations
- Hot honey: Skip the dip and drizzle with hot honey right out of the oven for a sweet and spicy version.
- Sage leaf: Press a fresh sage leaf into each cheese mound before adding the squash ring.
- Pepitas: Sprinkle roasted squash seeds or pepitas into the cheese for extra crunch.
- Smoky: Swap the thyme blend for smoked paprika and use smoked Gouda.
- Italian: Use an Italian cheese blend with dried rosemary and oregano, and serve with marinara.
Serving Suggestions
- Appetizer board: Pile them on a platter with the dip in the center for Thanksgiving, Friendsgiving or holiday parties.
- Soup topper: Use them instead of croutons on my Butternut Squash Apple Soup.
- Side dish: Serve alongside roasted chicken, pork tenderloin or turkey breast.
- Next to the original: Set them beside my Cheesy Onion Crisps for the ultimate cheesy snack spread.
Yes! Delicata has thin, tender skin that softens as it cooks, so there’s no need to peel it. Just give the squash a good wash before slicing.
Slice it thin and bake it at high heat. In this recipe, the cheese does most of the crisping, forming a crunchy shell around each tender ring.
Yes. Peel the neck of a butternut squash and slice it into thin rounds. You’ll get coins instead of rings, but the method stays the same.
Yes. Squash and cheese are naturally gluten-free. Check the label on your seasoning blend to be sure.
They’re best fresh from the oven, but you can slice the squash and mix the cheese a day ahead. Bake just before serving.
Cheesy Delicata Squash Crisps
Ingredients
- 1 small delicata squash cut into thin rounds
- 2 cups shredded cheddar and Monterey Jack cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tbsp dried onion, garlic and thyme seasoning
Caramel Apple Pumpkin Spice Dip
- 5 oz plain yogurt
- 2 tbsp apple sauce
- 2 tbsp caramel sauce plus more for drizzling
- 1/4 tsp mustard dijon works
- 1/2 tsp pumpkin spice seasoning plus more for dusting
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Trim the ends of the squash. Slice it crosswise into thin rings, about ⅛-inch thick, and scoop out the seeds.
- Combine the cheddar and Monterey Jack, Gruyère and Parmesan in a bowl.
- Place small, evenly spaced mounds of cheese on the parchment. Top each mound with a squash ring, fill the center with more cheese, and sprinkle with the seasoning.
- Bake for 8 to 10 minutes, until the cheese is deep golden and crisp around the edges.
- Cool on the pan for 5 minutes, then lift off with a thin spatula.
- For the dip, whisk the yogurt, applesauce, caramel sauce, mustard and pumpkin spice until smooth. Swirl a little caramel on top and dust with pumpkin spice. Serve alongside the crisps.
Video
Notes
- No salt needed, since the cheeses add plenty.
- At 450°F, the crisps go from golden to dark quickly, so check them at 8 minutes.
- Store leftovers in the fridge for up to 3 days and re-crisp in a 375°F oven or air fryer.
Storage and Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days. They’ll soften as they chill.
- To reheat: Warm in a 375°F oven or air fryer for 3 to 5 minutes until crisp again. Skip the microwave, which makes the cheese chewy.
- Freezing: I don’t recommend it. The squash releases moisture as it thaws, and the crisps won’t re-crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
