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delicata squash crisps
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Cheesy Delicata Squash Crisps

Thin delicata squash rings baked into golden, lacy crisps of cheddar, Monterey Jack, Gruyère and Parmesan, served with a caramel apple pumpkin spice yogurt dip. An easy fall appetizer ready in 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: cheesy delicata squash crisps, Delicata Squash
Servings: 6 servings
Author: Silvia Dunnirvine

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

Calories: 324kcal | Carbohydrates: 14g | Protein: 20g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 568mg | Potassium: 378mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1662IU | Vitamin C: 10mg | Calcium: 634mg | Iron: 1mg