This is definitely the easiest recipe I've yet to share on this blog, but don't you be fooled into thinking that easy doesn't also mean delicious! I absolutely love making these crescent moon shaped squash "fries" in the fall. I can gobble up a whole squash worth in once sitting, dipping them generously in my classic homemade ketchup. They'll also rock your world atop a hearty kale salad!
First of all, delicata squash are one of the cutest squash! I love how small and manageable they are, especially since some folks seem to find large squashes a bit intimidating. Not delicate delicatas though - you'll have no problem chopping these up!
Squash fries come to us with just a few super simple steps. First, we cut the squash in half, scrape the seeds, then cut it into these sweet thin crescent shapes, and toss them with some oil!
Sprinkle on some serious salt and pepper (or go nuts with cayenne, curry, or any other spices you're craving), then pop them in the oven! After 15 minutes or so, we'll lovingly flip them all over for maximum browning and return them to the oven.
Then, voila! The masterful delicata fries in all their glory! So stop on by your local farmers market this weekend and pick yourself up a squash or five. You won't be sorry!
1 delicata squash
1 Tbsp olive oil
Salt & Pepper
- Slice squash in half lengthwise and scrape out seeds. Place each half cut side down on your cutting board and slice into 1/8 inch thin half-circles. The most important piece of this recipe is cutting even slices of squash (even if they aren’t exactly 1/8 inch). This will prevent you from a pan that is half burned and half not-yet browned!
- In a medium bowl, toss squash pieces with oil, salt and pepper.
- Spread squash into an even layer on a baking sheet, giving them a little space!
- Bake at 400 degrees for about 25 minutes, flipping the slices halfway through the baking time. They’ll be soft on the inside and browned on the outside when finished.