Breaded Squash Rings

Uber soft butternut squash, coated in a crispy, smokey panko crust. These are sooooo good!


  • 1 medium butternut squash or the equivalent in fresh pumpkin
  • 50g approx of plain flour
  • 90g approx panko breadcrumbs*
  • 2 medium eggs, beaten (or a little milk for EG diets*)
  • 1 tsp of smoked paprika
  • A teeny drizzle of groundnut oil

For the Dip:

  • 3 tbsp greek yoghurt or DF yoghurt
  • Juice of half a lemon
  • 1 garlic clove, crushed
  • Good grinding of black pepper


Peel the squash using a knife or veg peeler, then cut into discs 1cm thick. Where there is pulp inside, run your knife along the inside to remove the seeds but keeping the shape together. If using pumpkin, cut into finger shapes.

Set up a dredging station with 3 bowls. One with plain flour, the next your eggs and then the breadcrumbs mixed with the smoked paprika. Dip each piece of squash into the bowls in the above order.

Pop onto a baking tray, drizzle with the oil and bake at 180c/360f for 20-25 minutes, flipping half way through.

To make the dip stir all the ingredients together, this will keep for 3 days in the fridge.

Suitable from 6 months. Can be frozen for up to 3 months once baked and cooled.

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