Preheat oven to 400°F. Grease a rimmed baking sheet with cooking spray.
Prepare Bread Crumbs: Using any Martin’s Bread or Rolls product (we used Dinner Potato Rolls), cut the bread into cubes and allow to dry out slightly; pulse into fine bread crumbs using a food processor, then spread into a thin layer on a baking sheet and bake at 400°F for 5 minutes or until lightly toasted.
Transfer toasted bread crumbs to a shallow bowl.
Whisk together flour, salt, pepper, paprika, and cayenne in another shallow bowl. Place the lightly beaten eggs in a third shallow bowl.
Cut the squash in half crosswise, scoop out the seeds and slice into ¼-inch rounds using a serrated knife; season with more salt and pepper.
Working one at a time, dip the squash rings into the flour mixture then into the eggs (repeat 1x), then into the bread crumbs, turning and pressing gently to help them adhere. Spray with cooking spray and bake until tender for 15 minutes, turning once halfway through.
(Alternately, you can try cooking in an air fryer using a crisper basket.)
Meanwhile, whisk together the mayonnaise, lemon juice and garlic; season with salt and pepper.
Top the baked delicata squash rings with parsley and serve with the garlic-lemon sauce and lemon wedges.
Recipe adapted from: www.purewow.com