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1
Make the Pickled Chiles In a small saucepan, bring the vinegar, sugar, salt, sage and nutmeg just to a boil, stirring to dissolve the sugar.
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2
Add the chiles and let cool completely, then refrigerate until chilled.
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3
Make the Sage Honey In a saucepan, warm the honey, sage, nutmeg and a pinch of salt for 3 minutes.
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4
Let steep for 30 minutes.
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5
Meanwhile, Prepare the Squash Preheat the oven to 375.
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6
On a large rimmed baking sheet, toss the squash with the butter and piment dEspelette and season with salt and pepper.
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7
Roast for about 20 minutes, until just tender; let cool.
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8
Meanwhile, Prepare the Squash Spread 1/2 cup of the rice flour in a shallow bowl.
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9
In a large bowl, whisk the all-purpose flour with the cornstarch and remaining 3/4 cup of rice flour.
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10
Whisk in the sparkling water, vodka and a pinch of salt until the batter is smooth.
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11
Meanwhile, Prepare the Squash Line 2 large baking sheets with paper towels.
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12
In a large saucepan, heat 2 inches of oil over moderately high heat to 350.
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13
Add the sage leaves and fry until crisp, about 1 minute.
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14
Using a slotted spoon, transfer the crispy sage to the paper towels to drain.
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15
Meanwhile, Prepare the Squash Working in 3 batches, dust the squash with the rice flour, then coat in the batter and fry until golden, 4 to 5 minutes per batch.
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16
Transfer to the paper towels to drain.
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17
Transfer the fried squash and sage leaves to a platter.
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18
Drizzle some of the sage honey on top and garnish with Parmigiano and some of the pickled chiles.
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19
Serve with lemon wedges, passing additional sage honey and pickled chiles at the table.
