Crispy Delicata Rings with Currant, Fennel, and Apple Relish

By • November 16, 2010 129 Comments

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Author Notes: One of the many things I love about Delicata squash is you don't have to peel it. The skin is thin and beautiful and adds to any dish you might create with it. This is my new favorite way to have it, based on a side dish I had recently had at a local hot restaurant. The squash is presalted to amp up the crispy-potential and sharpened with lime. The relish is cooked in apple cider which brings out the fruit flavors, and can be made a few days in advance. This light side dish is easy, beautiful to look at and has a great contrasting flavors. Hope you try it! - ChezSuzanneTheWimpyVegetarian

Food52 Review: This has all the makings of a great holiday side -- you can prepare its parts ahead of time. None of them are taxing. And the resulting dish is like nothing you've had before. The squash rings are richly caramelized, the relish zingy, and the lime juice and zest brighten it all, keeping a sweet dish in check. We'll be making this one for years to come. - A&MThe Editors

Serves 4

Crispy Delicata Rings

  • 2 Delicata squash
  • salt
  • olive oil
  • 1 lime
  1. 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.
  2. Lightly 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).
  3. Remove 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.
  4. Top with the Currant, Fennel and Apple Relish and serve warm. Optional: top with spiced roasted squash seeds.

Currant, Fennel and Apple Relish

  • 1/2 cup dried currants
  • 1/2 crisp apple, peeled, seeded, very small dice (I used Pink Lady)
  • 1 fennel bulb, outer layer removed, very small dice
  • 1 cup apple cider
  • 1 tablespoon Calvados
  1. 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.

Topics: Hanukkah

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Comments (129) Questions (6)


7 months ago Sarah Ward

I also found the squash to be quite undercooked even when they were very darkly browned. I also agree that there ratio of currants in the relish was high. We baked the leftover squash and relish together the next day and although they squash lost its fried crispiness, it also lost its undercooked crispiness and was delicious! The lime added a surprisingly effective dimension. Next time I might try roasting and then pan frying, or just roasting, the squash. The relish would be terrific on any squash or pork dish and I will definitely make it again.


10 months ago Michelle Trim

I made this tonight to go with a brisket for dinner. I did not have fennel, so I skipped the chutney. The squash came out very salty, despite my wiping it off one, by one. And, it was not crispy at all, although it did certainly get fully done. I think the flavor might be quite good, but I have to solve the salt problem before I will make again.


over 1 year ago Exbruxelles

This is a really good idea. The skin on my Delicata seemed a little leathery to eat, even when cooked, so I peeled it. Also, even at 1/2 inch, over medium-high heat, the squash would have burned before being cooked through…so I added a quarter cup of water and covered it. By the time the water evaporated, there was enough oil left in the pan to re-crisp the rings. Apple and fennel are an excellent combination and a pickling idea I'll steal for other applications. Thanks for the recipe.


almost 2 years ago triplip

This is really tasty, but I'd change the relish ratio a bit. There were way too many currants!!


over 2 years ago LBosworth29

I want to bring this dish to our family Christmas Eve party but it must survive a 45 minute car ride, then sit for an hour or two before dinner is served. Should I cook the delicata at my destination or can I pre-cook and heat back up before dinner (microwave or oven?)

over 2 years ago TheWimpyVegetarian

You can do it either way, LBosworth29. The difference will be the crispy part - when you reheat it, it will likely not be crispy, but that might not matter too much since they're not super crispy anyway. I would hold off on doing the finishing touches with lime until you're ready to serve them. Hope you enjoy them!!


over 2 years ago DeirdreMS

Would this work roasting the squash instead of frying?

over 2 years ago TheWimpyVegetarian

Yes and no. It would taste the same, but the texture would likely be different - a little less crispy. But still good!


over 2 years ago koechin

i did this with a small acorn squash and increased the roasting time a bit. superb!

over 2 years ago TheWimpyVegetarian

Yay! I'm so glad it worked for you. I love acorn squash too :-)


over 2 years ago Holly Zajac

I made this last night and my squash was too undercooked. I suggest cooking for a bit longer and making sure your pieces are cut at exactly the right size. The relish was spot on. I will be making this again but I might change it up a bit with how I cook the squash.

over 2 years ago TheWimpyVegetarian

Thanks for the feedback! I've also kept them warm in an oven until the rest of the meal is ready, and that last bit of heat can soften them a bit too. But it definitely depends on how thick they are, how hot the pan is, and if they're cut to the same thickness. Great tip!


over 2 years ago Holly Zajac

I just tried delicata this week. I will be making it again and I will use this recipe. Sounds and looks good.

over 2 years ago TheWimpyVegetarian

I love delicata and always have it around this time of year. I hope you like the dish if you make it :-)


over 3 years ago KSanJose

Delicious. I used cooked quince instead of apple.

over 3 years ago TheWimpyVegetarian

Great idea with quince! I'm glad you liked it!


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

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!!

over 3 years ago TheWimpyVegetarian

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!!


over 3 years ago Leburk

easy and 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

over 3 years ago TheWimpyVegetarian

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.


over 3 years ago Panfusine

Making them for dinner tonite..

over 3 years ago TheWimpyVegetarian

Oh! I hope you like them Panfusine! I'd love to hear your thoughts, and any changes you make!


over 3 years ago kaupilimakoa

These were a big hit at the food52 cookbook launch! Super easy and delicious, thanks! They will likely appear on our Thanksgiving table.

over 3 years ago TheWimpyVegetarian

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!


almost 4 years ago Chef Sharon

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!

almost 4 years ago TheWimpyVegetarian

Thanks for letting me know ChefSharon!! I'm so glad they worked out so well for you!


almost 4 years ago Lizthechef

I have been meaning to make that since you posted - what a great recipe...

almost 4 years ago TheWimpyVegetarian

Thanks so much, Liz! I really appreciate it ;-)


over 4 years ago midnitechef

I took this in another direction by using some Indian spice the finishing it off with fresh lime juice.

over 4 years ago TheWimpyVegetarian

Yum! That sounds great to me. I think I'll do that next time too!


over 4 years ago Glutton For Reward

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....

over 4 years ago TheWimpyVegetarian

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!


over 4 years ago AmyW

This is on my Christmas Day menu. Can't wait to try it. Congrats!!

over 4 years ago TheWimpyVegetarian

Thanks AmyW! Hope you like it as much as we have!! It's on our Christmas Day dinner too - so good for a crowd!


over 4 years ago melissav

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.

over 4 years ago TheWimpyVegetarian

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.