• 1 delicata squash
• 1/4 cup maple syrup
• 8 sage leaves
• 2 tablespoons olive oil
• 1 cup aioli or mayonnaise
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon pumpkin seeds, chopped
• 2 cups rice flour
• 12 oz pilsner-style beer
• Vegetable oil for frying
Preheat oven to 425°F. Cut the ends off the delicata squash, and peel the tough skin (small amounts left in grooves are fine). Cut squash across into ¼-inch rings. Using a spoon or round cutter, remove the seeds.
Toss squash rings with maple syrup, sage, and olive oil, and spread into an even layer on a sheet pan. Roast for 9 minutes; the squash should still be firm. Let cool.
To prepare the herb dipping sauce, combine the aioli or mayo, parsley, and chives. Transfer to a serving dish, and garnish with pumpkin seeds.
In a medium bowl, slowly whisk beer into the rice flour until the batter has the consistency of heavy cream. Let stand for 15 minutes, adding more beer if the batter becomes very thick.
In a heavy-bottomed pot, preheat 4 inches of oil to 340°F. Dredge each squash ring in the batter, and fry for 2 minutes. Flip rings, and continue to fry until lightly golden brown and crispy. Drain fried squash on a wire rack; season with salt; and garnish with additional chopped pumpkin seeds, if desired. Serve squash alongside dipping sauce.
Photo by Harrison Lubin