Rings of Squash, Pretty & Tasty

We’ve got those nice delicata winter squash in the share this week, so I went looking for something interesting to do with them (though baking them works well, I wanted to try something different). This is a quick and easy recipe that’s also delicious and quite picturesque. It’s adapted from a recipe in an issue of Rachael Ray’s Every Day magazine, and yes, I believe she says you can make it in 30 minutes. I can’t, but perhaps you can.

Fried Delicata Squash Rings
1 delicata squash
1/2 cup fresh breadcrumbs
¼ cup plus 2 Tbsps. olive oil
Fresh thyme (or any herb that you have around)
Salt and pepper to taste
Parmesan cheese

Toss the breadcrumbs in a bowl with the herbs, the olive oil, and a little salt and pepper. Put the breadcrumb mixture in a large skillet over medium heat and cook until breadcrumbs brown, about 4 or 5 minutes. Take the breadcrumbs out of the skillet and set them aside.

Cut the stem top off the squash and scoop out the seeds with a teaspoon. Use a sharp knife to cut the squash into slices (about 3/8” thick is good). Heat the ¼ cup of olive oil in that same big skillet, and add the squash rings in batches. Cook till brown on one side (5 or 6 minutes), then turn and cook until fork-tender (about 3 more minutes). Drain on paper towels, arrange on a platter, and garnish with the browned breadcrumbs, Parmesan cheese, and salt and pepper. Very easy, very pretty, and quite tasty, too.