Roasted Delicata Squash
Spiced Ricotta, Smoked Apple, Fried Onions, Parsley
Chef Erik Kneip of Poppy | Cleveland, OH
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Fried Onions:
Yield: 3 quarts
2 yellow onions, julienned
2 cups buttermilk
Oil for frying
Cornstarch
Kosher salt
Spiced Ricotta:
Yield: 3 quarts
2 tablespoons Aleppo chile flakes
1 tablespoon red pepper flakes
½ tablespoon pink peppercorns
½ tablespoon ground ginger
1 teaspoon kosher salt
1 teaspoon black peppercorns
⅛ teaspoon ground cinnamon
Zest of 4 lemons
3 pounds ricotta
1 cup heavy cream
Smoked Apples:
Yield: 2½ quarts
2 cups apple cider vinegar
½ cup granulated sugar
1 tablespoon kosher salt
1½ quarts diced smoked apples
3 cups brunoised shallots
1 teaspoon hot smoked paprika
To Assemble and Serve:
Yield: 1 serving
Blended oil
1 delicata squash, sliced into ¾-inch rings, insides scraped
Kosher salt
Ground black pepper
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 teaspoon curly parsley
METHOD
For the Fried Onions:
In a mixing bowl, combine onions, buttermilk, and ½ cup water. Cover and refrigerate overnight. The next day, strain and transfer onions to a clean mixing bowl. In a fryer, heat oil to 350°F. Evenly coat onions with cornstarch. Add to hot oil and fry until crispy. Transfer to a paper towel-lined plate and let drain. Season with salt. Reserve.
For the Spiced Ricotta:
In a spice grinder, process spices and lemon zest until a fine powder is achieved. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, add ricotta, heavy cream, and spice mixture. Whip until light and fluffy. Season with salt. Transfer to an airtight container and refrigerate.
For the Smoked Apples:
In a mixing bowl, add vinegar, sugar, salt, and ½ cup water. Whisk until sugar and salt have dissolved. Set aside. In a large mixing bowl, combine apples and shallots. Pour vinegar mixture over top. Season with smoked paprika and toss to evenly coat. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. In a pan over medium-high flame, heat oil. Add squash and season with salt and pepper. Sear squash 1 minute on each side, then transfer to oven. Roast 2 minutes, then add butter. Roast additional 4 minutes. Return pan to medium-high heat. Cook until butter has browned. Remove from heat and add lemon juice and 3 tablespoons Smoked Apple Mixture. Stir until mixture has fully emulsified. Set aside. Spoon ⅓ cup Spiced Ricotta onto a serving plate. Top with squash mixture and pan sauce. Garnish with parsley and ¼ cup Fried Onions.
