Delicata Squash Rings with Pomegranate & Feta

This is a festive, easy side dish that looks as good as it tastes. The sweet delicata squash gets complimented with the salty feta cheese and acidic pomegranate and lime and is a nice change from the overly-sweet yam dishes that show up on tables this time of year. The squash doesn't need to be peeled, just thinly sliced into rings (I love the way it looks) and crisped in a pan. It's a dish that bursts with flavor, texture, and color despite its simplicity.


Crispy Delicata Squash Rings with Pomegranate & Feta:

• Wash 1 large delicata squash and trim off ends.
• Cut squash into thin 1/4" rings and scoop out any seeds.
• Season squash with salt and let sit at room temperature for 20 minutes.*
• Meanwhile, coat the bottom of a large heavy skillet with canola oil and heat until very hot but not smoking.
• Wipe the salt and moisture off the squash and, in batches, add some of the rings to the pan.
• Cook for 3 minutes per side, or until squash is golden brown and tender.
• Remove squash to a paper towel and repeat until all squash is cooked.**
• Arrange squash on a plate and top with the zest of 1 lime, 1/4 c. crumbled feta cheese, and 1/4 c. pomegranate arils.

Serves four (side dish)

*This will draw some of the moisture out of the squash and make it easier to crisp during frying.

**You may need to add more oil to the pan.