One of the quintessential fall produce items is winter squash, and I am loving it! However, I wasn’t always a squash fan. I remember once going over to a friend’s house in high school and they served huge halves of acorn squash with brown sugar as the sole dinner item. I liked the flavor fine, but after eating such a large amount of it, the texture started getting to me. Now I happily eat squash and can truthfully say that I love it!
Delicata squash played an important role in helping me learn to love squash. This sweet squash is absolutely delicious. We typically cut it in half, seed it and roast it slathered in butter, and sometimes just a touch of maple syrup. Delicious. But my now four year old seems to have a bit of a hard time with the texture, just like I used to. But when I made these delicata squash “fries” (as she named them), she loved them, and Joel and I did too. We like butternut squash fries, but they do tend to be pretty soft and you have to be really careful not to overcrowd the pan otherwise they will get soggy. These stay firm and have a much closer texture to potatoes. And with their natural sweetness, they are a great treat. I think that a lot of young children could like these.
We loved them simply roasted, but they would also be delicious with a little Mexican flare with cumin and garlic, or you could highlight it’s natural sweetness with a bit of maple syrup or honey too. I think that squash carries many flavors well (I think that a curry version could be good too!).
Roasted Delicata Squash Slices (or “Fries”)
About 2 pounds of Delicata Squash
2-4 tablespoons melted coconut oil, lard, tallow, olive oil, or choice of fat/oil (I used coconut oil)
Salt and pepper
1) Preheat the oven to 400 degrees.
2) Peel and seed the squash. I find that having a sharp, high quality peeler very helpful when peeling squash. Cut into about 1/2 inch slices.
3) Place on a jelly roll ran and pour the oil/fat over the slices and salt and pepper it. Toss gently with your hands and evenly spread out on the pan and place in the upper half of the oven. Roast for about 40 minutes or until the squash is tender when pierced with a fork and starting to brown on the sides.
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