by ChezSuzanne
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A&M's Testing Notes:
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Expand2 Delicata squash Ask a question about this ingredient
salt Ask a question about this ingredient
Slice the ends off of the squash. Slice into 1/2" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.
Ask a question about this stepLightly salt the squash and let sit for 30 minutes. Completely dry off with paper towels, removing the salt. Heat enough oil to coat a saute pan over medium high heat. Lightly salt the squash rings with fresh salt and add them to the pan. They should sizzle the moment they hit the pan. Don't crowd them or they'll steam more than they'll brown. Saute until lightly browned (about 2 minutes per side).
Ask a question about this stepRemove to a plate and grate lime peel over them and squeeze lime juice on them. I used the juice and zest from 1/2 lime for each Delicata.
Ask a question about this stepTop with the Currant, Fennel and Apple Relish and serve warm. Optional: top with spiced roasted squash seeds.
Ask a question about this step1/2 cup dried currants Ask a question about this ingredient
1/2 crisp apple, peeled, seeded, very small dice (I used Pink Lady) Ask a question about this ingredient
1 fennel bulb, outer layer removed, very small dice Ask a question about this ingredient
1 cup apple cider Ask a question about this ingredient
1 tablespoon Calvados Ask a question about this ingredient
Combine all ingredients in a small pot and simmer over medium low heat until the cider is reduced by half. Strain and sprinkle over the Crispy Delicata Rings.
Ask a question about this stepGreat idea with quince! I'm glad you liked it!
Made this yesterday and it was delicious! Like Leburk I didn't have currants I also used the dried cranberries I had the cider but no Calvados so I used Poire William. I can't wait to get another delicata in my CSA box to make this again, maybe I will try it with the acorn squash. Its light, refreshing and perfectly YUMMY!!
Oh yah!!!! I'm so glad you liked it. Thanks for trying it and providing more ways to make it! Have a wonderful holiday, sdebrango!!
easy and delicious.....my two favorite things in one recipe ! I didn't have cider or currants so I used orange juice and dried cranberries......mmmm ......such a festive presentation....thanks
I'm so glad you liked them!! I love the idea of orange juice and dried cranberries too! And yes, that would be beautiful. Thanks so much for letting me know.
Oh! I hope you like them Panfusine! I'd love to hear your thoughts, and any changes you make!
These were a big hit at the food52 cookbook launch! Super easy and delicious, thanks! They will likely appear on our Thanksgiving table.
Wow! i'm so honored that they would have been served there! I'm so happy you liked them!! Thanks so much for letting me know, kaupilimakoa!
I made these for supper last night and it was delicious and so easy! I'll certainly make them again. Thanks for a great recipe!
Thanks for letting me know ChefSharon!! I'm so glad they worked out so well for you!
I have been meaning to make that since you posted - what a great recipe...
Thanks so much, Liz! I really appreciate it ;-)
I took this in another direction by using some Indian spice the finishing it off with fresh lime juice.
Yum! That sounds great to me. I think I'll do that next time too!
Apples are the memory fruit. I love this elegant recipe and can't wait to try it. Check out my blog, "Glutton for Reward" at http://gluttonforreward.blogspot.com/.
Thanks Glutton For Reward! I hope you try it - I'd love to hear what you think. Love your blog, by the way. Lots of interesting information there!
This is on my Christmas Day menu. Can't wait to try it. Congrats!!
Thanks AmyW! Hope you like it as much as we have!! It's on our Christmas Day dinner too - so good for a crowd!
Suzanne - We just finished these off for dinner along with Amanda's spatchcocked chicken and some latkes. The squash was delicious. After his first bite of squash, my husband said "This is delicious. What is it?" Thanks for the great recipe.
Thanks so much for the feedback, Melissa! I'm really glad you and your husband liked it so much! I'm looking forward to making Amanda's spatchcocked chicken tomorrow with some latkes.
Congratulations! I have some delicata from our CSA and will be trying this recipe soon.
Thanks HannahFood! I hope you like it! I'm trying your Gingerbread Trifle soon too!! It looks just delicious!
Thanks Bevi!!
Thanks so much Lynda!!
Congrats! I will be trying, with something other than fennel in the relish (don't care for fennel....)! But the ring treatment sounds delish.
Thanks Kayb! You can easily eliminate the fennel altogether without a problem. You can also add another flavor. I've done the relish with minced jalapeno with the currants and apple and it worked pretty well. I hope you have a chance to try it and like it.
Thanks so much lapadia!!
wow!!! thanks everyone!! so excited! i'm way out in a remote area today and just hit a spot where I have reception - so i'll come back on the site tonight!
Wonderful, well deserved win, Suzanne. This dish is going into regular rotation around here.
Thanks so much, Cathy! I hope you like it!!
I'm so thrilled for you, ChezSuzanne!! Congratulations!
I'm very excited to have won in such a large field of great sidedish recipes from this community!! Thanks so much!!
Congrats on a delicious recipe!
Thanks so much fiveandspice! And I love your recipe - I can't wait to try it!
Thanks Steve for your vote of confidence!!
Thanks mrslarkin! I'm making your butternut scones tomorrow! Can't wait!
Way to go, Chez Suzanne!!!!!
Thanks so much drbabs!! I'm really excited!!
Thanks Liz!!! I'm thinking my husband can take me out to dinner tonight now to celebrate!!
Thanks so much for the feedback, Daphne! I'm so glad you enjoyed it!!
The flavors in this dish are just singing to me. It reminds me a little of an acorn squash dish I've made before with a curried apple-raisin relish. That was good....this is GREAT! Congrats and thanks! - S
Wow - thanks so much Steve!! If you try it, I hope you like it. Your curried apple-raisin relish sounds fabulous - especially with acorn squash. I started getting into making relishes this summer to dresh up simple dishes so I'll have to try yours. Is it posted by some lucky chance?
Suzanne - I haven't posted it yet, but I'm sure I will before the season's out. - S
Hope so!
I love delicata squash precisely because you don't have to peel it! This recipe is fantastic.
Thanks much theyearinfood! I absolutely agree - i love squash but hate to peel it!
We do not have Delicata squash here in Oz - but it looks similar to our Butternut Pumpkin, so perhaps this would be okay to use. Will give it a go anyway as this recipe looks very yummy - especially as daughter is vegetarian, she will appreciate something new!
Thanks forty-niner! I have only done this dish with delicata, so i'm afraid i cant make a recommendation for a good substitute for you, but i'll be very interested in knowing how it works! Delicata is a fairly tender squash that cooks up easily and has a delicate squash flavor, so you might need to adjust cooking time. You could also play a little with the relish to make it a little bolder if necessary: for example add some finely chopped jalapeno to the relish in the apple cider; or reduce the apple cider after the relish has been drained to a syrup and drizzle some over the squash rings. Let me know how it goes!
ChezSuzanne - I googled Delicata to see if it was available in Australia and there is a company that sells the seeds - it is classed as one of the Heirloom variety of squash (or pumpkin as we call them) However I think Butternut Squash will be suitable as it is a fairly soft type compared to the much harder Kentia, Queensland Blue and Jarrahdale types of squash/pumpkin.
My chilli plant is currently loaded with Jalapenos , so that is a definite to add to the relish. Will let you know the end result.
I"ve been wondering how this went for you - so thanks for the followup posting, fortyniner. I would be very interested in hearing the results you have - I hope you like it!!
Fortyniner, I've prepared something similar with acorn squash which also has an edible skin and cooks beautifully. Perhaps you have access to that type of squash?
Hi again ChezSuzanne, I have now made this recipe twice using the Butternut Pumpkin (Squash) and it turned out beautifully. I had already made lots of Tomato and Chilli Relish and the two paired up made a delicious addition to the plate.
TasteFood - No we don't have Acorn squash here, but going by the description, our butternut is the same shape as an acorn. I did not need to peel the Butternut as it has a very soft skin compared to other other types of pumpkin.
Thanks for the feedback, fortyniner! I'm so glad the recipe worked so well for you!
Thanks Midge! I'm planning to make your Brown Butter and Cheddar Apple Pie this weekend! Yum!
Thanks Teri! I hope you have a chance to try it!
Wow...didn't see this one earlier, I love delicata...Congrats on your EP and being in the finals, ChezSuzanne!!!
Thanks so much, lapadia! I hope you had a great Thanksgiving!!
This looks beautiful and delicious, but I don't like fennel or anything else licorice-y tasting. Any suggestions for a substitution? This looks too good to make for guests and not enjoy myself.
This looks beautiful and delicious, but I don't like fennel or anything else licorice-y tasting. Any suggestions for a substitution? This looks too good to make for guests and not enjoy myself.
Thanks! You can just eliminate the fennel altogether without a substitution. Or, if you like jalapeño peppers, you could finely dice up a half or whole one and throw it into the cider with the apple. I made it this way last night for some family we're visiting in Atlanta last night and they all loved it! Would love to hear what you think when you make it, Miss Mimi!
Happy Thanksgiving- Just saw you made it to the finalists this week...congrats...looks great... look foreward to connecting with you again & maybe getting a chance to cook together .
Thanks so much, Micki! It was great to meet you at the potluck, and look forward to getting together again!
I really had to fight with the kids for the last ring. It is a great recipie. I can,t wait
To serve it to my bridge friends next week!
Not sure what happened here, zsazsa, this message was from me! Hope you had a wonderful Thaksgiving!
congrats chezsuzanne! looks wonderful, I'm so happy I know what to do with delicata now!
Thanks Diana! Hope you are having a great Thanksgiving!
Oh my gosh!!!! I've been cooking all day and we just finished our meal and thought I'd check in. What a wonderful surprise!!! Thanks so much - this has certainly made this a memorable Thanksgiving.
Congrats Chezsusanne! This looks super yummy! I especially love the addition of the currants (I'm a sucker for dried currants in anything :).)
Thanks fiveandspice! And I love cabbage too! Congrats!!
Yum. Thanks for this great looking recipe, Suzanne!
Thanks Cathy! I made your stuffing today for our Thanksgiving dinner and everyone really loved it! Thanks for your recipe!
Thanks cbear1984! So excited!
Thanks mrslarkin!!!! Hope you try it!!
Something else to be Thankful for today ;) Brava!
Thanks so much Liz! I've been offline since I couldn't get online at the hotel last night, so what a wonderful surprise. Happy Thanksgiving my friend.
Congratulations, this looks so good!
Thanks so much Pachecopatty! Hope you try it and like it!
I am so THRILLED for you!! Today's the day I'm making this. I just know it's going to grace our table in the most delicious way...Happy Thanksgiving and thanks again for the great creation!! : )
Thanks so much TiggyBee!! I'm so excited! Would love to hear what you think! Happy Happy Thanksgiving!!
Thank you so much for the lovely recipe. These were out of this world delicious!! Everyone absolutely loved them along with 2 proclaimed fennel haters, so yeah, I hit a home run here, thanks to you!!
Oh wow!! I'm so happy everyone liked them so much!!! Thanks so much for the feedback - I really appreciate it!
Congratulations on being a finalist, ChezSuzanne! Happy Thamksgiving!!
Thanks gingerroot!! Happy Thanksgiving to you too!
ChezSuzanne! Happy Thanksgiving!! Congratulations on being a finalist--this looks wonderful! (If I had delicata squash, I would make it today.)
Thanks so much drbabs! Everyone here absolutely loved your torte! Five-year-old Cason was cut off after three pieces :-). I'll be making this for many years to come. Thanks!
Congratulations! It looks gorgeous and the combination of ingredients sounds wonderful...
Thanks kaykay! Happy Thanksgiving!
Congratulations Susan!! Love this recipe - have a Happy Thanksgiving!
Thanks so much Lynda! I'm sure some of the credit goes to your tips on food photography. Happy Thanksgiving to you and your family too!
love it chez suzanne. i tried to make a casserole type dish with delicata and it wasn't quite working--it needed something more...delicate and i think this is just what i was searching for. and a thanks for the not peeling tip--good to know!
Thanks edamame2003! I have found Delicata to be a great squash to work with with more delicate, as you put it, cooking. I've also roasted the rings at 350F for about 10-15 minutes, but I liked the texture better when I did a quick pan saute. Would love to hear what you think if you make it!
congrats chez suzanne! i'm looking forward to making this--i love all the ingredients!
Thanks so much edmame2003! If you make it, I'd love to hear what you think!
Thanks TiggyBee! I'd love to hear what you think if you make it!
This looks so good! I have never used delicata squash but love your flavors (currant, fennel, Calvados, YUM!)...now I have a great recipe to try it with!
Thanks gingerroot! It's a good balance for some of the heavier fare at Thanksgiving dinner. Would love to hear your thoughts if you try it!
Lovely flavor combination - fresh, sweet and spiked with Calvados - yum! And great photo, too!
Thanks Lynda!!! And thanks so much for the tips on food photography. I'm improving :-)
Thanks Mary!
Fany is the author of My Sweet Mexico and Paletas.
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Delicata squash, the star of the show, surrounded by the other key players: lime, apple, currants, fennel, apple cider, and apple brandy.
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Merrill scoops the seeds out of the delicata squash (which we got at a farmers market). See how clean and peaceful the kitchen is. Not for long -- it's only morning!
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If you start at one end and work your way around the perimeter of the apple, you can peel its skin in one single, long piece. And if you do, you get a gold star!
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Amanda likes to scoop out the apple core with a melon baller.
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You keep the skin on and just slice the squash into 1/2-inch rings.
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You can finely chop fennel just like you do an onion.
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The relish makings: fennel, apple, apple cider....
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... and apple brandy (you can use Calvados; we used apple jack).
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Salting the squash, like you would eggplant.
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Simmering the relish.
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You want to reduce the liquid to syrup -- it'll look like this, not the prettiest color, but wait until you taste it.
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Pressing the moisture off the squash before frying is really important -- otherwise, the oil will spatter.
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Use a generous amount of oil so the squash fries on its sides as well.
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It's important to carefully lower the squash rings into the pan, or the oil may splash. Get your tongs!
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Frying the squash is a good time to call that spatter guard into service.
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Grating lime zest over the squash.
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And some lime juice -- don't soak it, just spritz it.
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Delicious. I used cooked quince instead of apple.