Delicata squash "donuts" with pumpkin seeds and honey from Six Seasons: A New Way with Vegetables (page 381) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GinaRhodes on September 23, 2025

    Made it with delicata squash and everyone asked for seconds. Might benefit from flakier salt but it was a crowd pleaser. Worth the stress of frying.

  • infotrop on November 21, 2021

    First time I made the doughnut shapes, but this time, I cut the squash in half since I was making a large batch to bring to a party--much faster to scrape out the seeds this way. I reheated quickly. Crispy outside with a bit of gooey melted Parmesan and creamy and delicious inside. Served with chili-lime yogurt dunking sauce. A big party hit.

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