DelicataSquashHoneyChevre

INGREDIENTS

1 delicata squash (easy to grow on your own or find at farmers markets and local stores)
2 cups of frying oil (peanut, safflower or canola)
6 ounces fresh chevre
2 tablespoons honey (for mixing)
2 tablespoons honey (for drizzling)
3 tablespoons fresh sage, chopped finely
1 teaspoon sea salt

Heat two cups of cooking oil in a pan. Using a relatively deep pan is helpful so that the oil doesn’t spit up at you. There should be about 2 inches of oil in the bottom of the pan. Cut the ends off a delicata squash. Use a spoon to scoop out the seeds from either end as far in as you can go. Slice delicata into 1/4-inch slices, or as thin as you can make them. Spoon out the seeds from the middle as you go.
When the oil is hot enough (when it spits) place four squash slices in it. Make sure they do not overlap, and let fry for 4-5 minutes or until golden brown. Remove with a slotted spoon or tongs, let excess oil drip off and place squash slices on paper towels. Continue to fry the rest of the squash. When all the slices are fried, lay them out on a platter next to each other.
Using a spoon or hand mixer, cream together the fresh chevre and honey. Place a spoonful of the chevre mixture into the middle of each ring. Drizzle honey over the squash. Then sprinkle each ring with a bit of sea salt and chopped sage. Serve warm.