Crispy Delicata Rings with Currant, Fennel & Apple Relish

By • November 16, 2010 • 127 Comments



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&MA&M

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.
From Our Friends
powered by ZergNet

Tags: beautiful, Easy, savory, Side Dishes

Comments (127) Questions (5)

Default-small
Default-small
Default-small

8 months 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.

Default-small

9 months ago triplip

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

Default-small

over 1 year 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?)

Me

over 1 year 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!!

Cuckoo-marans-hen

over 1 year ago DeirdreMS

Would this work roasting the squash instead of frying?

Me

over 1 year ago TheWimpyVegetarian

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

Img_0214

over 1 year ago koechin

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

Me

over 1 year ago TheWimpyVegetarian

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

Stringio

over 1 year 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.

Me

over 1 year 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!

Stringio

over 1 year 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.

Me

over 1 year ago TheWimpyVegetarian

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

Default-small

over 2 years ago KSanJose

Delicious. I used cooked quince instead of apple.

Me

over 2 years ago TheWimpyVegetarian

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

3-bizcard

over 2 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!!

Me

over 2 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!!

Default-small

over 2 years 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

Me

over 2 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.

Dsc_0122.nef-1

over 2 years ago Panfusine

Making them for dinner tonite..

Me

over 2 years ago TheWimpyVegetarian

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

Default-small

over 2 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.

Me

over 2 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!

Sharonhead

over 2 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!

Me

over 2 years ago TheWimpyVegetarian

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

Newliztoqueicon-2

almost 3 years ago Lizthechef

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

Me

over 2 years ago TheWimpyVegetarian

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

Claire

over 3 years ago midnitechef

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

Me

over 3 years ago TheWimpyVegetarian

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

Default-small

over 3 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....

Me

over 3 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!

Amycooking

over 3 years ago AmyW

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

Me

over 3 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!

Ry_400

over 3 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.

Me

over 3 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.

Fb

over 3 years ago BlueKaleRoad

Congratulations! I have some delicata from our CSA and will be trying this recipe soon.

Me

over 3 years ago TheWimpyVegetarian

Thanks HannahFood! I hope you like it! I'm trying your Gingerbread Trifle soon too!! It looks just delicious!

Cakes

over 3 years ago Bevi

Congrats ChezSuzanne!

Me

over 3 years ago TheWimpyVegetarian

Thanks Bevi!!

Green_apple_card

over 3 years ago TasteFood

Congratulations, Susan - I am so happy for you!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much Lynda!!

Kay_at_lake

over 3 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.

Me

over 3 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.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Congratulations, ChezSuzanne...well deserved!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much lapadia!!

Me

over 3 years ago TheWimpyVegetarian

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!

Cathybarrow_allrecipes_%c2%a9_2014

over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wonderful, well deserved win, Suzanne. This dish is going into regular rotation around here.

Me

over 3 years ago TheWimpyVegetarian

Thanks so much, Cathy! I hope you like it!!

Img_1958

over 3 years ago gingerroot

I'm so thrilled for you, ChezSuzanne!! Congratulations!

Me

over 3 years ago TheWimpyVegetarian

I'm very excited to have won in such a large field of great sidedish recipes from this community!! Thanks so much!!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on a delicious recipe!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much fiveandspice! And I love your recipe - I can't wait to try it!

Steve_dunn02

over 3 years ago Oui, Chef

You rock, Suzanne....way to go! - S

Me

over 3 years ago TheWimpyVegetarian

Thanks Steve for your vote of confidence!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, ChezSuzanne!! Congrats!!

Me

over 3 years ago TheWimpyVegetarian

Thanks mrslarkin! I'm making your butternut scones tomorrow! Can't wait!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, ChezSuzanne! I'm so happy for you!

Newliztoqueicon-2

over 3 years ago Lizthechef

Way to go, Chez Suzanne!!!!!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much drbabs!! I'm really excited!!

Me

over 3 years ago TheWimpyVegetarian

Thanks Liz!!! I'm thinking my husband can take me out to dinner tonight now to celebrate!!

Dsc_0205

over 3 years ago Daphne

We really enjoyed this creative recipe! Thanks Chez Suzanne!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much for the feedback, Daphne! I'm so glad you enjoyed it!!

Steve_dunn02

over 3 years ago Oui, Chef

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

Me

over 3 years ago TheWimpyVegetarian

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?

Steve_dunn02

over 3 years ago Oui, Chef

Suzanne - I haven't posted it yet, but I'm sure I will before the season's out. - S

Me

over 3 years ago TheWimpyVegetarian

Hope so!

Bio

over 3 years ago theyearinfood

I love delicata squash precisely because you don't have to peel it! This recipe is fantastic.

Me

over 3 years ago TheWimpyVegetarian

Thanks much theyearinfood! I absolutely agree - i love squash but hate to peel it!

Default-small

over 3 years ago fortyniner

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!

Me

over 3 years ago TheWimpyVegetarian

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!

Default-small

over 3 years ago fortyniner

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.

Me

over 3 years ago TheWimpyVegetarian

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!!

Green_apple_card

over 3 years ago TasteFood

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?

Default-small

over 3 years ago fortyniner

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.

Me

over 3 years ago TheWimpyVegetarian

Thanks for the feedback, fortyniner! I'm so glad the recipe worked so well for you!

Summer_2010_1048

over 3 years ago Midge

Sounds and looks super tasty. Congrats ChezSuzanne!

Me

over 3 years ago TheWimpyVegetarian

Thanks Midge! I'm planning to make your Brown Butter and Cheddar Apple Pie this weekend! Yum!

Title01

over 3 years ago Teri

You had me at delicata.

Me

over 3 years ago TheWimpyVegetarian

Thanks Teri! I hope you have a chance to try it!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Wow...didn't see this one earlier, I love delicata...Congrats on your EP and being in the finals, ChezSuzanne!!!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much, lapadia! I hope you had a great Thanksgiving!!

Default-small

over 3 years ago MissMimi

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.

Default-small

over 3 years ago MissMimi

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.

Me

over 3 years ago TheWimpyVegetarian

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!

Swimming_with_the_dolphins

over 3 years ago micki barzilay

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 .

Me

over 3 years ago TheWimpyVegetarian

Thanks so much, Micki! It was great to meet you at the potluck, and look forward to getting together again!

Default-small

over 3 years ago zsazsa

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!

Default-small

over 3 years ago zsazsa

Thanks zsazsa! Hope everyone likes it! Really easy to make.

Me

over 3 years ago TheWimpyVegetarian

Not sure what happened here, zsazsa, this message was from me! Hope you had a wonderful Thaksgiving!

Monkeys

over 3 years ago monkeymom

congrats chezsuzanne! looks wonderful, I'm so happy I know what to do with delicata now!

Me

over 3 years ago TheWimpyVegetarian

Thanks Diana! Hope you are having a great Thanksgiving!

Me

over 3 years ago TheWimpyVegetarian

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.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats Chezsusanne! This looks super yummy! I especially love the addition of the currants (I'm a sucker for dried currants in anything :).)

Me

over 3 years ago TheWimpyVegetarian

Thanks fiveandspice! And I love cabbage too! Congrats!!

Cathybarrow_allrecipes_%c2%a9_2014

over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yum. Thanks for this great looking recipe, Suzanne!

Me

over 3 years ago TheWimpyVegetarian

Thanks Cathy! I made your stuffing today for our Thanksgiving dinner and everyone really loved it! Thanks for your recipe!

Default-small

over 3 years ago cbear1984

This looks awesome! Congrats on being a finalist.

Me

over 3 years ago TheWimpyVegetarian

Thanks cbear1984! So excited!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats!!!!! Sounds delicious!!!

Me

over 3 years ago TheWimpyVegetarian

Thanks mrslarkin!!!! Hope you try it!!

Newliztoqueicon-2

over 3 years ago Lizthechef

Something else to be Thankful for today ;) Brava!

Me

over 3 years ago TheWimpyVegetarian

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.

Default-small

over 3 years ago Pachecopatty

Congratulations, this looks so good!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much Pachecopatty! Hope you try it and like it!

399571_2853636453848_1694221275_n

over 3 years ago TiggyBee

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!! : )

Me

over 3 years ago TheWimpyVegetarian

Thanks so much TiggyBee!! I'm so excited! Would love to hear what you think! Happy Happy Thanksgiving!!

399571_2853636453848_1694221275_n

over 3 years ago TiggyBee

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!!

Me

over 3 years ago TheWimpyVegetarian

Oh wow!! I'm so happy everyone liked them so much!!! Thanks so much for the feedback - I really appreciate it!

Img_1958

over 3 years ago gingerroot

Congratulations on being a finalist, ChezSuzanne! Happy Thamksgiving!!

Me

over 3 years ago TheWimpyVegetarian

Thanks gingerroot!! Happy Thanksgiving to you too!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

ChezSuzanne! Happy Thanksgiving!! Congratulations on being a finalist--this looks wonderful! (If I had delicata squash, I would make it today.)

Me

over 3 years ago TheWimpyVegetarian

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!

Kk2

over 3 years ago kaykay

Congratulations! It looks gorgeous and the combination of ingredients sounds wonderful...

Me

over 3 years ago TheWimpyVegetarian

Thanks kaykay! Happy Thanksgiving!

Green_apple_card

over 3 years ago TasteFood

Congratulations Susan!! Love this recipe - have a Happy Thanksgiving!

Me

over 3 years ago TheWimpyVegetarian

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!

Eda_takoyaki_cooking

over 3 years ago edamame2003

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!

Me

over 3 years ago TheWimpyVegetarian

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!

Eda_takoyaki_cooking

over 3 years ago edamame2003

congrats chez suzanne! i'm looking forward to making this--i love all the ingredients!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much edmame2003! If you make it, I'd love to hear what you think!

399571_2853636453848_1694221275_n

over 3 years ago TiggyBee

I adore delicata, I have to make this soon!!

Me

over 3 years ago TheWimpyVegetarian

Thanks TiggyBee! I'd love to hear what you think if you make it!

Img_1958

over 3 years ago gingerroot

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!

Me

over 3 years ago TheWimpyVegetarian

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!

Green_apple_card

over 3 years ago TasteFood

Lovely flavor combination - fresh, sweet and spiked with Calvados - yum! And great photo, too!

Me

over 3 years ago TheWimpyVegetarian

Thanks Lynda!!! And thanks so much for the tips on food photography. I'm improving :-)

Me

over 3 years ago TheWimpyVegetarian

Thanks Mary!

186003_1004761561_1198459_n

over 3 years ago dymnyno

This really sounds and looks delicious! Thumb up!