Whenever people ask me where they should go to eat on a trip to New York, I tell them to pick an ABC—an ABC restaurant that is.  The Jean Georges triumvirate comprises some of the best farm-to-table food in Manhattan, in some the chicest environments.  Yes, it’s part of a home decor store (named, shockingly, ABC home—you should pop in there too), but it’s less eating-at-Home-Depot and more eating-inside-an-issue-of-Arch-Digest.  ABC Kitchen, the original restaurant, is classic farm-to-table; ABC Cocina is Mexican, with a darker, sultrier environment; and ABC V is vegan food, in bright, airy space (I love the latter for breakfast and lunch).

These Delicata squash donuts were inspired by an appetizer I ate on a recent trip to ABC Kitchen.  I actually ordered a second plate of them—they were that good.  Their version is fried, and I had to guess at the breading, but I love the almond flour and slightly coconut-sweetened version I came up with here.  The lime zest, though, is really what takes it over the top—even if you don’t want to go through the trouble of breading, I highly recommend you drizzle the spicy syrup and zest some fresh lime over any type of roasted squash, next time you bake it.  It elevates the sweet, creamy elements and turns it into an unforgettable side dish.

Delicata Squash Donuts with Lime Zest & Spicy Maple Syrup (Inspired by ABC Kitchen)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 Delicata squash, washed well and cut into 3/4” slices horizontally to make rings
• 1 cup almond flour
• 1 cup unsweetened, raw coconut flakes
• 2 teaspoons fine grain sea salt
• 2 teaspoons onion powder
• 1 egg, beaten
• Olive oil cooking spray (optional)
• 1/2 cup maple syrup
• 1 teaspoon red pepper flakes
• Juice + zest of 1 lime

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Use a teaspoon to scoop the seeds and pulp out of the inside of the squash rings. Discard; set rings aside.
3. In a food processor, pulse together the almond flour, coconut flakes, sea salt, and onion powder (if you don’t have a food processor, just double the almond flour and stir all of the ingredients together well).
4. Dip squash ring in egg, then dip in almond flour mixture, patting to make sure each squash ring is well covered. Lay on prepared pan so the rings aren’t touching each other. Continue until all rings are coated in almond flour mixture. If you have olive oil spray, spray the rings (if you don’t, no worries—just skip this step). Place in the oven.
5. Cook until bottoms are golden-brown, about 30 minutes.
6. Meanwhile, gently heat maple syrup and red pepper flakes over low in a small pot. Bring just to simmer, then remove from heat.
7. To serve, drizzle squash rings with maple syrup/red pepper flake mixture, then zest on some lime and squeeze with a bit of juice.