Delicata squash is a winter squash that is high in fiber and potassium. It can be baked or roasted, but for an easy side dish I like to make it into squash fries. I adapted this recipe for Baked Delicata Squash Fries from Paleo in PDX.
Delicata Squash Fries
Time approximately 10 minutes prep; 30 minutes total
What you will need
- 1 medium delicata squash
- 1 tablespoon melted ghee (can substitute grass-fed butter and coconut oil)
- 1 teaspoon cinnamon
- 3/4 teaspoon chili powder
- pink Himalayan salt to taste
Preheat your oven to 450 degrees. Wash the delicata squash to remove any garden dirt, but do not peel it! Slice off the ends and slice down the middle to create two stable cutting surfaces.
Scrape out the seeds with a spoon.
Lay the half-moon slices out on a parchment-lined baking sheet, being careful to make sure none of the slices touch or overlap. I find if I have some thinner ones they cook more slowly toward the middle of the sheet. I move the thicker ones to the outer edges.
Now it's time to brush on the melted ghee. I use a silicone pastry brush, but you can use any type of food-safe brush or the even the back of a spoon to apply the oil.
Finally, sprinkle on your salt and spices. I don't usually measure them out — I just quickly shake them on by hand. Be sure to savor the smell of the chili and cinnamon while you work. You can even hum a little song to yourself about how good your squash fries will be.
Put them into your preheated 450 degree oven and bake for about 10 minutes. Then take them out and mess up your beautiful OCD half-moon design by stirring them all around to promote even cooking. Put them back in the oven for another 8-10 minutes, watch them closely. You want them browned but not burnt!
These squash fries taste best right out of the oven and are a versatile weeknight side dish to go along with some pre-made meats and greens. In the past couple months I have served them with grilled shrimp and cube steak.