Make Ahead
Crispy Delicata Rings With Currant, Fennel & Apple Relish
Popular on Food52
133 Reviews
Toni R.
November 14, 2017
Great recipe! I'm wondering if the squash could be deep fried since I'm serving 24, that is a lot of pan frying.
RP
November 21, 2020
So if you roast the squash, what temperature and for how long? Would you roast first then brown, brown first then roast?
Leburk
November 21, 2020
I brush them with olive oil, salt and pepper and roast at 375 for 15 minutes , flip the rings over , then another 15....time may vary depending on the thickness of your rings..
They caramel beautifully so no need for browning..
They caramel beautifully so no need for browning..
Dennis M.
November 19, 2015
I must be missing something. You expect to get that color on squash and a fully cooked product after just 4 minutes of cooking time on medium high heat ? (Saute until lightly browned (about 2 minutes per side)."
epicharis
October 3, 2015
Christ almighty, this was a good recipe. Like others, I was amazed at how just a little lime zest and juice really expanded the flavors. This is going into my fall repertoire for sure. Thank you for sharing this!
Sarah W.
December 26, 2014
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.
Michelle
October 13, 2014
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.
Exbruxelles
November 15, 2013
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.
triplip
October 17, 2013
This is really tasty, but I'd change the relish ratio a bit. There were way too many currants!!
LBosworth29
December 20, 2012
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?)
TheWimpyVegetarian
December 22, 2012
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!!
DeirdreMS
November 8, 2012
Would this work roasting the squash instead of frying?
TheWimpyVegetarian
November 8, 2012
Yes and no. It would taste the same, but the texture would likely be different - a little less crispy. But still good!
koechin
November 7, 2012
i did this with a small acorn squash and increased the roasting time a bit. superb!
Holly Z.
November 6, 2012
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.
TheWimpyVegetarian
November 6, 2012
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!
Holly Z.
October 29, 2012
I just tried delicata this week. I will be making it again and I will use this recipe. Sounds and looks good.
TheWimpyVegetarian
October 29, 2012
I love delicata and always have it around this time of year. I hope you like the dish if you make it :-)
Leburk
November 23, 2011
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
TheWimpyVegetarian
November 24, 2011
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.
Panfusine
November 4, 2011
Making them for dinner tonite..
TheWimpyVegetarian
November 4, 2011
Oh! I hope you like them Panfusine! I'd love to hear your thoughts, and any changes you make!
kaupilimakoa
October 30, 2011
These were a big hit at the food52 cookbook launch! Super easy and delicious, thanks! They will likely appear on our Thanksgiving table.
TheWimpyVegetarian
October 30, 2011
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!
Chef S.
October 28, 2011
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!
TheWimpyVegetarian
October 28, 2011
Thanks for letting me know ChefSharon!! I'm so glad they worked out so well for you!
Lizthechef
October 22, 2011
I have been meaning to make that since you posted - what a great recipe...
midnitechef
February 3, 2011
I took this in another direction by using some Indian spice the finishing it off with fresh lime juice.
TheWimpyVegetarian
February 3, 2011
Yum! That sounds great to me. I think I'll do that next time too!
Glutton F.
January 3, 2011
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/.
TheWimpyVegetarian
January 10, 2011
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!
AmyW
December 23, 2010
This is on my Christmas Day menu. Can't wait to try it. Congrats!!
TheWimpyVegetarian
December 23, 2010
Thanks AmyW! Hope you like it as much as we have!! It's on our Christmas Day dinner too - so good for a crowd!
melissav
December 4, 2010
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.
TheWimpyVegetarian
December 5, 2010
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.
BlueKaleRoad
December 4, 2010
Congratulations! I have some delicata from our CSA and will be trying this recipe soon.
TheWimpyVegetarian
December 4, 2010
Thanks HannahFood! I hope you like it! I'm trying your Gingerbread Trifle soon too!! It looks just delicious!
Kayb
December 1, 2010
Congrats! I will be trying, with something other than fennel in the relish (don't care for fennel....)! But the ring treatment sounds delish.
TheWimpyVegetarian
December 1, 2010
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.
TheWimpyVegetarian
December 1, 2010
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!
MrsWheelbarrow
December 1, 2010
Wonderful, well deserved win, Suzanne. This dish is going into regular rotation around here.
gingerroot
December 1, 2010
I'm so thrilled for you, ChezSuzanne!! Congratulations!
TheWimpyVegetarian
December 1, 2010
I'm very excited to have won in such a large field of great sidedish recipes from this community!! Thanks so much!!
fiveandspice
December 1, 2010
Congrats on a delicious recipe!
TheWimpyVegetarian
December 1, 2010
Thanks so much fiveandspice! And I love your recipe - I can't wait to try it!
mrslarkin
December 1, 2010
Yay, ChezSuzanne!! Congrats!!
TheWimpyVegetarian
December 1, 2010
Thanks mrslarkin! I'm making your butternut scones tomorrow! Can't wait!
drbabs
December 1, 2010
Congratulations, ChezSuzanne! I'm so happy for you!
TheWimpyVegetarian
December 1, 2010
Thanks Liz!!! I'm thinking my husband can take me out to dinner tonight now to celebrate!!
Daphne
November 29, 2010
We really enjoyed this creative recipe! Thanks Chez Suzanne!
TheWimpyVegetarian
November 29, 2010
Thanks so much for the feedback, Daphne! I'm so glad you enjoyed it!!
Oui, C.
November 29, 2010
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
TheWimpyVegetarian
November 29, 2010
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?
Oui, C.
December 1, 2010
Suzanne - I haven't posted it yet, but I'm sure I will before the season's out. - S
theyearinfood
November 28, 2010
I love delicata squash precisely because you don't have to peel it! This recipe is fantastic.
TheWimpyVegetarian
November 28, 2010
Thanks much theyearinfood! I absolutely agree - i love squash but hate to peel it!
fortyniner
November 28, 2010
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!
TheWimpyVegetarian
November 28, 2010
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!
fortyniner
December 5, 2010
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.
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.
TheWimpyVegetarian
December 5, 2010
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!!
TasteFood
December 5, 2010
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?
fortyniner
January 4, 2011
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.
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.
TheWimpyVegetarian
January 10, 2011
Thanks for the feedback, fortyniner! I'm so glad the recipe worked so well for you!
Midge
November 27, 2010
Sounds and looks super tasty. Congrats ChezSuzanne!
TheWimpyVegetarian
November 27, 2010
Thanks Midge! I'm planning to make your Brown Butter and Cheddar Apple Pie this weekend! Yum!
lapadia
November 26, 2010
Wow...didn't see this one earlier, I love delicata...Congrats on your EP and being in the finals, ChezSuzanne!!!
MissMimi
November 26, 2010
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.
MissMimi
November 26, 2010
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.
TheWimpyVegetarian
November 26, 2010
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!
micki B.
November 25, 2010
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 .
TheWimpyVegetarian
November 26, 2010
Thanks so much, Micki! It was great to meet you at the potluck, and look forward to getting together again!
zsazsa
November 25, 2010
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!
To serve it to my bridge friends next week!
TheWimpyVegetarian
November 26, 2010
Not sure what happened here, zsazsa, this message was from me! Hope you had a wonderful Thaksgiving!
monkeymom
November 25, 2010
congrats chezsuzanne! looks wonderful, I'm so happy I know what to do with delicata now!
TheWimpyVegetarian
November 25, 2010
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.
fiveandspice
November 25, 2010
Congrats Chezsusanne! This looks super yummy! I especially love the addition of the currants (I'm a sucker for dried currants in anything :).)
MrsWheelbarrow
November 25, 2010
Yum. Thanks for this great looking recipe, Suzanne!
TheWimpyVegetarian
November 25, 2010
Thanks Cathy! I made your stuffing today for our Thanksgiving dinner and everyone really loved it! Thanks for your recipe!
Lizthechef
November 25, 2010
Something else to be Thankful for today ;) Brava!
TheWimpyVegetarian
November 25, 2010
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.
TiggyBee
November 25, 2010
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!! : )
TheWimpyVegetarian
November 25, 2010
Thanks so much TiggyBee!! I'm so excited! Would love to hear what you think! Happy Happy Thanksgiving!!
TiggyBee
November 27, 2010
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!!
TheWimpyVegetarian
November 27, 2010
Oh wow!! I'm so happy everyone liked them so much!!! Thanks so much for the feedback - I really appreciate it!
drbabs
November 25, 2010
ChezSuzanne! Happy Thanksgiving!! Congratulations on being a finalist--this looks wonderful! (If I had delicata squash, I would make it today.)
TheWimpyVegetarian
November 25, 2010
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!
kaykay
November 25, 2010
Congratulations! It looks gorgeous and the combination of ingredients sounds wonderful...
TasteFood
November 25, 2010
Congratulations Susan!! Love this recipe - have a Happy Thanksgiving!
TheWimpyVegetarian
November 25, 2010
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!
edamame2003
November 19, 2010
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!
TheWimpyVegetarian
November 19, 2010
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!
edamame2003
November 25, 2010
congrats chez suzanne! i'm looking forward to making this--i love all the ingredients!
TheWimpyVegetarian
November 27, 2010
Thanks so much edmame2003! If you make it, I'd love to hear what you think!
TiggyBee
November 17, 2010
I adore delicata, I have to make this soon!!
TheWimpyVegetarian
November 17, 2010
Thanks TiggyBee! I'd love to hear what you think if you make it!
gingerroot
November 17, 2010
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!
TheWimpyVegetarian
November 17, 2010
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!
TasteFood
November 16, 2010
Lovely flavor combination - fresh, sweet and spiked with Calvados - yum! And great photo, too!
TheWimpyVegetarian
November 16, 2010
Thanks Lynda!!! And thanks so much for the tips on food photography. I'm improving :-)
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