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Delicata Squash Oven “Fries”

November 4, 2010
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Not all recipes turn out as expected but sometimes you have to make the best of what you have. That’s the lesson from this recipe. I’d been told you can eat the skin of a delicata squash so decided to make oven “fries” with them rather than our standby sweet potato fries. While it may be true that the skin becomes soft enough to eat, we had one tough skinned squash so couldn’t. They were divine nonetheless. We ended up removing the flavorful and slightly sweet flesh the same way you get the good stuff off artichoke leaves, with your teeth. I was good, I mean really good. I confess to have purchased the squash several weeks ago so maybe the skin is tender only when it’s cooked soon after picking. Matter not, Id’ make these again in a heartbeat. I’ve read that this variety of squash is best in late Summer to early Fall so hup to and get out there to buy one before they are gone.

Delicata Squash Oven “Fries”

1 delicata squash, halved, seeded, cut into sticks

2 Tbsp melted butter

2 Tbsp olive oil

1/2 tsp sea salt

1/2 tsp dried thyme

1/4 tsp ground sage

pinch cayenne pepper

ground pepper

Preheat oven to 450 degrees. Mix melted butter, oil and spices in a large bowl. Add squash sticks and toss until well covered. Turn all onto baking sheet lined with foil or silpat baking mat. Bake for 15-20 minutes at 450 degrees turning once. If you’re lucky, your squash skin will be tender yet crispy, similar to a perfectly cooked fry.

Gorgeous Delicata Squash

Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible.

The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn’t suited to transportation over thousands of miles and storage over months. Source: whatscookingamerica.net/squash.htm

Cut in half and remove seeds and inner fibers with a spoon or knife

Toss squash sticks in butter/oil herb mixture

Bake at 450 degrees for 15-20 minutes

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One Comment leave one →
  1. Charlene permalink
    October 16, 2012 3:15 pm

    I have just been introduced to the delicata squash. Will try these recipes and more as I find them. I love squash and at 39 cents a pound, it is definitely a bargain!

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