Preheat your oven to 425°F (220°C). Rinse the delicata squash thoroughly to remove any dirt. Slice off the ends, then cut the squash crosswise into 1/2-inch thick rings. Use a spoon to scoop out the seeds and stringy bits from the centers.
In one shallow bowl, place the all-purpose flour seasoned lightly with salt and pepper. In a second bowl, whisk the eggs until smooth. In a third bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
Dip each squash ring first into the flour, shaking off the excess. Next, immerse it in the egg mixture, allowing excess to drip off. Finally, dredge the ring in the Parmesan-panko mixture, pressing gently to ensure an even coating. Place the coated rings on a parchment-lined baking sheet.
Bake the delicata rings in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy, and the squash is tender and slightly caramelized.
While the rings bake, combine the Greek yogurt, chopped parsley, chives, lemon juice, salt, and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
Once the rings are out of the oven, allow them to cool for a few minutes, then serve warm with the herby dip on the side.
