Now that we are in the midst of autumn, you’ve probably noticed all of those funky squash options at your local farmer’s market or grocery store. There’s one in particular that always catches our eyes, and we normally bring one home any time we see one. I speak of the oblong squash with green or red stripes in the ridges…the delicata squash. The flesh is delightfully sweet, yet not overpowering, and the skin is completely edible. Moreover, these are much easier to cut than other winter squash varieties, so you’re much less likely to lose a finger during prep (if that’s not a selling point, I don’t know what is)!
Anyway, while these are great for stuffing and roasting, our preferred method of cooking a delicata is to bake it and serve it in lieu of French fries. Lower carbs, higher fiber, and a fuller fall flavour makes this one a no-brainer decision! We served these with Mutton and Onion Burgers (recipe coming soon), but they can go anywhere were French fries would.
Time: 45 Minutes
- Delicata Squash
- Seasonings to taste. We are using just salt.
- Olive Oil (you can toss them in oil, or do what we did and use spray oil for an even coating)
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
- Cut the ends off your squash, and then cut the whole thing in half longways.
- Using a spoon, scoop the innards out.
- Place your squash halves flat side down, and cut them into thin slices.
- Arrange on your baking sheet. If you played Tetris as a kid, this step will take you back to simpler times.
- Give the tops of your squash slices a quick oil spray (if you didn’t toss them in oil), and sprinkle your seasonings atop.
- Stash in the oven for about 20 minutes.
- Pull out of the oven, flip all of your squash, and put it back in the oven for another 20-25 minutes (until they reach your desired crispness).
- Plate, devour, and enjoy!