Crispy Delicata Rings with Currant, Fennel & Apple Relish
Delicata squash, the star of the show, surrounded by the other key players: lime, apple, currants, fennel, apple cider, and apple brandy.
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!
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!
Amanda likes to scoop out the apple core with a melon baller.
You keep the skin on and just slice the squash into 1/2-inch rings.
You can finely chop fennel just like you do an onion.
The relish makings: fennel, apple, apple cider....
... and apple brandy (you can use Calvados; we used apple jack).
Salting the squash, like you would eggplant.
Simmering the relish.
You want to reduce the liquid to syrup -- it'll look like this, not the prettiest color, but wait until you taste it.
Pressing the moisture off the squash before frying is really important -- otherwise, the oil will spatter.
Use a generous amount of oil so the squash fries on its sides as well.
It's important to carefully lower the squash rings into the pan, or the oil may splash. Get your tongs!
Frying the squash is a good time to call that spatter guard into service.
Grating lime zest over the squash.
And some lime juice -- don't soak it, just spritz it.
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A&M say: 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&M
TheWimpyVegetarian says: 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! - ChezSuzanne
Serves 4
Crispy Delicata Rings
- 2 Delicata squash
- salt
- olive oil
- 1 lime
- 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.
- 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).
- 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.
- 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
- 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.
- Your Best Vegetarian Holiday Side Contest Winner!
Tags: beautiful, Easy, savory, Side Dishes










2 months 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?)
2 months 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!!
4 months ago DeirdreMS
Would this work roasting the squash instead of frying?
4 months ago TheWimpyVegetarian
Yes and no. It would taste the same, but the texture would likely be different - a little less crispy. But still good!
4 months ago koechin
i did this with a small acorn squash and increased the roasting time a bit. superb!
4 months ago TheWimpyVegetarian
Yay! I'm so glad it worked for you. I love acorn squash too :-)
4 months 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.
4 months 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!
4 months 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.
4 months ago TheWimpyVegetarian
I love delicata and always have it around this time of year. I hope you like the dish if you make it :-)
about 1 year ago KSanJose
Delicious. I used cooked quince instead of apple.
about 1 year ago TheWimpyVegetarian
Great idea with quince! I'm glad you liked it!
about 1 year ago sdebrango
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!!
about 1 year 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!!
about 1 year ago Leburk
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
about 1 year 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 1 year ago Panfusine
Making them for dinner tonite..
over 1 year ago TheWimpyVegetarian
Oh! I hope you like them Panfusine! I'd love to hear your thoughts, and any changes you make!
over 1 year 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 1 year 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!
over 1 year 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!
over 1 year ago TheWimpyVegetarian
Thanks for letting me know ChefSharon!! I'm so glad they worked out so well for you!
over 1 year ago Lizthechef
I have been meaning to make that since you posted - what a great recipe...
over 1 year ago TheWimpyVegetarian
Thanks so much, Liz! I really appreciate it ;-)
about 2 years ago midnitechef
I took this in another direction by using some Indian spice the finishing it off with fresh lime juice.
about 2 years ago TheWimpyVegetarian
Yum! That sounds great to me. I think I'll do that next time too!
about 2 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....
about 2 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!
about 2 years ago AmyW
This is on my Christmas Day menu. Can't wait to try it. Congrats!!
about 2 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!
about 2 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.
about 2 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.
about 2 years ago BlueKaleRoad
Congratulations! I have some delicata from our CSA and will be trying this recipe soon.
about 2 years ago TheWimpyVegetarian
Thanks HannahFood! I hope you like it! I'm trying your Gingerbread Trifle soon too!! It looks just delicious!
about 2 years ago Bevi
Congrats ChezSuzanne!
about 2 years ago TheWimpyVegetarian
Thanks Bevi!!
about 2 years ago TasteFood
Congratulations, Susan - I am so happy for you!
about 2 years ago TheWimpyVegetarian
Thanks so much Lynda!!
about 2 years ago Kayb
Congrats! I will be trying, with something other than fennel in the relish (don't care for fennel....)! But the ring treatment sounds delish.
about 2 years ago TheWimpyVegetarian
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.