Cut the ends off the delicata squashes, and then slice into rings, about ¼” or 6.5mm thickness. Using a spoon, scrape out the seeds and pulp from the middle of each ring.
Preheat oven to 425°F / 220°C. Line 2 rimmed baking sheets with parchment paper.
Set up your dipping stations; place the tapioca in a small dish, whisk eggs in a small bowl, and combine panko, cheese, and all spices in a medium dish.
Working one at a time, dip a squash ring in the tapioca, followed by the eggs, and lastly the panko mixture. I like to press the squash into the panko to ensure that it’s really coated (you may need to stir the mixture once in a while to keep the flavours evenly distributed). Place the coated ring on the baking sheet and repeat until all the squash rings are done.
Place in the oven and bake for 15 minutes, then flip each one and bake for another five minutes. The squash is ready when the coating is golden and crispy, and the inside of the squash is tender.
While the squash is cooking, make the chutney by combining all of the ingredients in a blender or food processor and pulsing until combined. Taste and adjust seasoning as desired.
When the squash is cooked, remove from oven and serve immediately with the Cilantro Chutney. Say thank you and enjoy!