I love eating seasonally for two reasons. One, it happens to be cheaper. Two, it makes it more exciting to anticipate the coming seasonal harvest.
With that in mind, it’s time for fall’s seasonal delicata squash. I have it prepared here simply roasted, salted and served with the ever wonderful and highly addicting sriracha. If you don’t like heat you can just as well serve this with any kind of ketchup mix like this one from Dulcet: Peppery Moroccan Ketchup (their site is where the inspiration for this recipe came from, even the picture is inspired from here) or you can try making a quick curry ketchup. You may also opt to try it with a Cashew Sriracha Cream Sauce. The simple flavor of the squash pairs well with a robust flavored condiment. I love it with the heat of the sriracha myself (it’s good for the sinuses and facial sweat glands too!) but am curious to try out some of the other condiments mentioned for variation. These can be served alone, as a mono meal or as a snack. You can also pair it with a sandwich, veggie burger or maybe a simple tomato soup. You may even find me topping these on a bed of quinoa, adding a drizzle of sriracha on top! These roasted squash fries are a simple way to enjoy this seasonal vegetable and something to look forward to each year as fall arrives.
Don’t throw those seeds away! You can roast them for a delicious crunchy snack with this recipe for Roasted Pumpkin Seeds.
And yes, just in case your wondering, you can eat the skin too!
ROASTED DELICAT SQUASH FRIES + SRIRACHA
- 1 medium sized delicata squash
- 1 tablespoon olive, grapeseed or coconut oil
- pinch mineral salt
Wash and dry your squash. Trim ends off. Cut squash in half lengthwise, scrap out seeds and cut into 1/4 – 1/2 inch thick slices.
Roast your squash 1 of 2 ways:
1. Oven: Preheat oven to 500 degrees f. . Place squash on baking sheet, or two if needed, and use just enough oil to lightly coat squash on both sides. Spread squash in an even layer so as to not touch. Sprinkle with mineral salt. Bake for 10 minutes. Remove from oven, using tongs or spatula flip squash over, bake another 8 – 10 minutes, or until both sides are nicely browned (your oven may vary).
2. Broiler: Set broiler to medium. Place squash on a baking sheet, use just enough oil to lightly coat squash on both sides. Spread squash in an even layer so as to not touch. Sprinkle with mineral salt. Place under broiler and cook for about 6 minutes. Flip squash over using tongs or spatula, bake another 2 – 4 minutes, or until both sides are nicely browned. Once you flip be sure to keep an eye on them so they don’t burn and overcook. (This method may take 2 or 3 batches to complete depending on the size of your broiler)
Serve with sriracha. Feel free to use any condiment you like.
These won’t be crispy but they will be delicious!
Enjoy the season’s harvest!