I think delicata squash is a love it or hate it vegetable.  But also, if someone says “I made delicata fries!” they are going to taste like squash, not potatoes.  I have found them at Trader Joe’s for .99 cents each – Whole Foods for $1.49 A POUND, or at my local farmers market, where I got them for 2/$1 because I hit up the market late in the day.

Delicata squash is known as the “lazy man squash” because the skin is thin and edible.  It slices well.  You can bake it, steam it, fry it – I have an idea to make a delicata squash gnocchi – but I ran out of time yesterday.  I had the best day off yesterday being Bizzy in My Kitchen!

I posted my recipe for delicata squash “onion” rings (inspired from Honestly Yum).  Um, their recipe sounds amazeballs – vodka, rice flour oh my!  But I do simple WW friendly recipes over here, so I had to make it super simple, yet delicious. 

First, slice the squash in thin circles – about 1/2 inch thick.  

I used my tablespoon to scoop out the seeds. 

If you are using an Air Fryer or oven, you need to use the dry method for these rings.  If you pan fry or use a deep fryer, use the wet method.  For the dry method – I dip in the egg/milk mixture, flour, back into the egg/milk mixture, then into the bread crumb/Parm mixture.

I don’t have an air fryer, but a bit of research, I think these would cook at 375 for 10 minutes a side – flipping after the first 10 minutes.

I baked mine at 450 at for 10 minutes a side.  I baked it on a silpat – spraying the mat and the top of the rings.

Let the battle begin!

For my wet batter, it’s just flour, seltzer water and whatever seasoning you like – I used Code 3 Spices 5-0 rub – because it has paprika, garlic and it’s just super flavorful.

I’ve said it a million times, but because my deep fryer holds the right temperature, the food is cooked perfectly, and not greasy.  But let me tell you about deep fryer maintenance.  The darker the oil, the more oily your food is – just because the oil is heated up, cooled, heated up, and cooled – and over time the oil gets darker and darker.  I can get about 10 frying sessions per batch of oil.  This oil is on about batch 4.

But you don’t have to have a deep fryer to make my fried version.  You can shallow fry it too.  The secret is to use a wooden spoon to determine if your oil is hot enough.  Just stick a wooden spoon in the oil – wait until you see the bubbles forming around spoon – that will tell you that the oil is to temperature and will sear the outside of what you are frying, not absorb into the food.  AND NEVER FRY WITH OLIVE OIL.  Yes, I am shouting because olive oil doesn’t have a high smoke point – especially for frying.  If you start to fry in olive oil, and it starts to smoke, the flavor will begin to get acrid and you can’t get the flavor back once that happens.

And the winner of this battle delicata squash?  The deep fried version.  I loved both – both were crunchy, but the fried version had more batter, was light, and crisp and like the best onion ring but without the onion which makes it amazing!

 

I swear, if you have tried delicata squash, and think it tastes like ass – these two recipes are the ones to try to get on the delicata bandwagon and be one of the cool kids 😀

I do love the flavor of the parmesan cheese in the baked version.

I’d love to know what your thoughts are on delicata squash!  How do you cook it??

It was a fun delicata squash battle!  And now I have a link to these recipes because after I posted my fried rings on Instagram, I’ve gotten at least 100 direct messages asking for the recipe. So, you’re welcome. 😀

Just. . . yum.

Delicata Squash Two Ways

Here are two ways to make one of my favorite fall vegetables - delicata squash two ways! Both are battered - one wet, one dry. You choose which you will try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Side Dish
Servings 4

Equipment

  • deep fryer
  • air fryer

Ingredients
  

  • 1 medium delicata squash cut into 12 circles
  • 1/4 cup self-rising flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp paprika (or favorite spice blend)
  • 1 large egg
  • 1/2 cup unsweetened almond milk
  • 1/3 cup bread crumbs
  • 1/4 cup Parmesan cheese shredded

For the Deep Fried Version

  • 1/3 cup self-rising flour
  • 2 ounces seltzer water
  • 1 tsp paprika (or favorite spice blend)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • For the fried version:
    Mix the flour, seltzer and seasoning. Dip 6 of the slices in the batter, deep fry at 350 for about 5-6 minutes, flipping once. Sprinkle with salt when the come out of the fryer.
  • For the baked (or air fryer)** version:
    Mix the flour, salt, pepper and seasoning together in one bowl. In a second bowl, mix the egg and almond milk together in a second bowl. And lastly, mix the bread crumbs and parmesan cheese together. I did add a bit of my seasoning to each of the bowls, but that's a personal preference.
    Dip the squash rings in the egg/flour/egg/bread crumb mixture. Place on a cookie sheet sprayed with Pam. Place the rings on the sheet, spray the top, bake at 450 for 10 minutes per side - flipping after the first 10 minutes.
  • *I used Code 3 Spices 5-0 rub that has paprika, garlic and other seasonings. You can use lemon pepper seasoning, other BBQ seasoning of choice.
    ** For the air fryer, cook these in an air fryer at 360 degrees for 10-11 minutes. I
    It's kind of hard to figure out the exact points on this for the simple fact that I didn't use all of the dipping stuff for either recipe - I would guess that it is 2 points for 3 rings, or 4 points for 6 - for either recipe that you use. I'd spend 4 points on this side dish!

The dogs enjoyed having me home yesterday.  That little mat was a common place for them to lay while I cooked.  They loved the delicata squash!  But then again, they eat their own shit, so I can’t pat myself on the back too much. 

I took a screen shot of my friend Lauren – who posted a video on Instagram – and was never a fan of delicata squash, but I’ve converted her with the baked version!  She dipped hers in marinara sauce – which I love that idea – totally stealing that.

I am back to work today.  Womp womp.  It was a great day yesterday, but as of yet, I can’t support myself on staying in comfy clothes making food for you guys. Maybe one day!  

If you like acorn squash, try out my OG acorn squash bisque – just ignore the crappy food photography. 😀 

Happy Tuesday friends – make it a great day!