Winter Squash

FRIED ACORN SQUASH WITH GARLIC-ROSEMARY SAUCE

Makes 4 to 6 servings

Beer creates the most delicate and delicious batter for the acorn squash. This is a recipe that’s worth breaking out the frying oil.

Vegetable oil, for frying
1 cup mayonnaise
1 tablespoon chopped fresh rosemary
1 tablespoon Creole mustard
1 tablespoon apple cider vinegar
3 cloves garlic, grated
3½ teaspoons kosher salt, divided
¾ cup all-purpose flour
½ cup cornstarch
¾ teaspoon ground black pepper
1 cup cold beer
1 pound acorn squash, halved, trimmed, seeded, and cut crosswise into ¼-inch-thick slices

1. Fill a large Dutch oven halfway with oil; heat over medium-high heat until a deep-fry thermometer registers 375°.

2. In a small bowl, whisk together mayonnaise, rosemary, mustard, vinegar, garlic, and ½ teaspoon salt; cover and refrigerate.

In a large bowl, whisk together flour, cornstarch, pepper, and