Time: 30 minutes

Servings: 4-6

Sliced delicata squash rings with a panko and sesame crusted served with a kale tahini sauce.

Ingredients

2 medium delicata squash 
1 cup organic all-purpose flour
1 cup panko breadcrumbs
2 tbsp black sesame seeds
2 large eggs
Salt and pepper
Olive oil for roasting 

Kale Tahini Sauce
1 ½ cups blanched kale leaves
½ cup whole greek yogurt
⅓ cup tahini 
1 head roasted garlic
1 lemon *juiced* (2-3 Tbsp)
¼ cup water 
Sea salt + pepper

Directions

  • Preheat the oven to 425 and roast the head of garlic wrapped in aluminum foil with a drizzle of olive oil. Roast for 25 minutes. Blanch the kale in hot water for 30 seconds and set aside.

  • Prepare the squash by slicing the ends and removing the seeds with a spoon. Continue to slice the squash into ½ in thick pieces.

  • In three individual bowls add the panko, flour, and two eggs. Whisk the eggs with a fork. Take each squash ring and first coat with flour then dip in egg mixture and then coat with breadcrumbs.

  • Line the squash rings on a tray for the airfryer and drizzle with a generous amount of olive oil and season with salt and pepper. Air fry until crispy and golden brown about 20 minutes at 425. Flip halfway through.

  • Make the sauce by blending together all the ingredients and season with salt and pepper. 

  • Serve the squash fries on a plate with the dipping sauce.