My love for delicata knows no bounds! And the fact that this squash can be turned into crispy, crunchy rings is just rad – what other squash can say that?!
The flavours for this dish run along the lines of curry (which you can absolutely use instead of all the spices), but you could also leave them out completely, if you just want to keep things really simple – or use another combination of spices and herbs that you dig. I love pairing these with a dipping sauce, and this creamy Cilantro Chutney one goes so well with the Indian flavours.
These are the most delicious straight out of the oven, so enjoy them right away! The chutney can be made a day ahead to save time, but it’a cinch to whip up while the squash are in the oven.
Curry Kissed Delicata Rings with Cilantro Chutney
Ingredients
- 2 medium delicata squash
- 3 Tbsp. tapioca starch
- 2 eggs lightly beaten
- 1 ½ cups / 120g panko bread crumbs, use gluten free if desired
- ⅔ cup / 60g lightly packed grated pecorino romano
- 2 tsp. garlic powder
- 1 ½ tsp. paprika
- 1 ½ tsp. turmeric
- 1 ½ tsp. cumin
- 1 ½ tsp. coriander
- 1 tsp. ginger powder
- 1 tsp. freshly ground black pepper
Cilantro Chutney
- ½ cup / 125ml yogurt of choice
- 1 ¼ oz / 35g cilantro 1 small bunch
- ⅓ oz / 10g ginger
- 1 clove garlic
- ½ Tbsp. freshly squeezed lime juice
- A few pinches sea salt to taste
Directions
- Cut the ends off the delicata squashes, and then slice into rings, about ¼” or 6.5mm thickness. Using a spoon, scrape out the seeds and pulp from the middle of each ring.
- Preheat oven to 425°F / 220°C. Line 2 rimmed baking sheets with parchment paper.
- Set up your dipping stations; place the tapioca in a small dish, whisk eggs in a small bowl, and combine panko, cheese, and all spices in a medium dish.
- Working one at a time, dip a squash ring in the tapioca, followed by the eggs, and lastly the panko mixture. I like to press the squash into the panko to ensure that it’s really coated (you may need to stir the mixture once in a while to keep the flavours evenly distributed). Place the coated ring on the baking sheet and repeat until all the squash rings are done.
- Place in the oven and bake for 15 minutes, then flip each one and bake for another five minutes. The squash is ready when the coating is golden and crispy, and the inside of the squash is tender.
- While the squash is cooking, make the chutney by combining all of the ingredients in a blender or food processor and pulsing until combined. Taste and adjust seasoning as desired.
- When the squash is cooked, remove from oven and serve immediately with the Cilantro Chutney. Say thank you and enjoy!
Notes
Serves 6-8
Chutney recipe makes 1/2 cup / 125ml
