I’ve always been an onion ring fan. When given the option of onion rings or fries, onion rings will win hands down for me (unless sweet potato fries are a choice — then things get complicated). I just love the crunchy exterior with the soft, warm middle of the onion ring. Nothing beats that.
Onion rings are one of those things, though, that are totally an order-out kind of food, only because there’s no way I’m smelling up my house with frying oil for some greasy onions that the diner can do better than I ever could at home anyway. That said, I still crave them and their crunch. These crispy baked coconut-acorn squash rings are my at-home (healthier) fall version of the onion ring. A version you can feel good about eating, with all the things you love about the classic onion ring.
Crispy baked coconut-acorn squash rings recipe
Prep time: 10 minutes | Bake time: 35 minutes | Total time: 45 minutes
- 1 acorn squash, cut into rings, seeds removed
- 1/3 cup coconut milk (from a carton)
- 1 tablespoon coconut oil
- 1/2 cup breadcrumbs
- 1/2 cup unsweetened shredded coconut
- Salt and pepper
- 2 tablespoons barbecue sauce or sweet chili sauce
- 1/4 cup plain Greek yogurt
- Heat the oven to 425 degrees F. Line a baking sheet with tinfoil, and place a wire rack on top.
- Into a shallow bowl, pour the milk and coconut oil. Heat in the microwave for about 30 seconds, and then whisk together.
- In a small dish, place the breadcrumbs, coconut, salt and pepper, and toss to combine.
- Dip the squash rings into the milk mixture, and then coat them in the breadcrumb-coconut mixture.
- Place the squash on the rack on top of the baking sheet.
- Bake for 20 minutes, until golden brown and crispy on the top. Flip carefully, and return to the oven for another 15 minutes.
- In a small bowl, mix the barbecue sauce or sweet chili sauce with the Greek yogurt.
- Serve the squash warm out of the oven with the dip.