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 frying1 cup mayonnaise1 tablespoon chopped fresh rosemary1 tablespoon Creole mustard1 tablespoon apple cider vinegar3 cloves garlic, grated3½ teaspoons kosher salt, divided¾ cup all-purpose flour½ cup cornstarch¾ teaspoon ground black pepper1 cup cold beer1 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.
3. In a large bowl, whisk together flour, cornstarch, pepper,…
