fried honey-garlic delicata with white miso + furikake
 
Prep time
Cook time
Total time
 
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Makes: 2-3 servings (with rice)
Ingredients
  • 1 medium delicata squash, halved, seeded and cut into ¼ inch slices
  • neutral oil, for frying (I used this avocado oil)
  • 3 cloves garlic, crushed
  • 2 heaping T honey
  • 1 T soy sauce (or wheat-free tamari if GF)
  • ¼ tsp white miso paste (wheat-free if GF)
  • ¼ tsp chile flakes
  • furikake seasoning, to taste
  • white rice for serving
Instructions
  1. In a large skillet, heat enough oil to come about ¼" up the pan to 375F. While oil heats, prep squash and set a cooling rack over a cookie tray lined with paper towels.
  2. Fry squash in two batches, about 5 mins total or until golden brown, flipping pieces if needed to lightly color both sides. Gently remove squash with tongs or a spider and set squash aside on cooling rack to drain.
  3. When all squash is fried, drain oil from pan, reserving about a tsp. Lower heat to medium.
  4. Add garlic to hot oil and cook briefly until just barely colored; add honey, soy, miso and crushed red chile flakes and cook until sauce just begins to fiercely bubble.
  5. Turn off heat and gently toss squash in sticky sauce.
  6. Serve over white rice with furikake to taste. Enjoy!
Notes
All the hats (*hat emojiiisss!*) off to Steph for inspiring this recipe with her eggplanty goodness. Homie plays that SO hard.
Recipe by the pig & quill at https://thepigandquill.com/fried-honey-garlic-delicata-with-white-miso-furikake-gf-vegan/