she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Roasted Delicata Squash “Fries”

I was negligent in not posting this simple, simple recipe for delicious delicata squash on our blog.  The readers of our facebook page know that this is one of our new favorite side dishes (if you haven’t liked our facebook page…see, there’s one good reason you should!)  With Thanksgiving coming up soon, everyone needs an idea for a no-fuss, nearly effortless side dish.  There are already too many high maintenance items on the table, with the gravy that has to be coddled and whisked, the stuffing that has to be just like grandmother used to make, is this the right wine, for god’s sake please don’t dry out the turkey!  Did I say “on the table” or “around the table”? Joking….!

Delicata squash are THE greatest winter squash because you don’t have to peel them (the peel is edible), they are sweet like butternut squash and yams, and they are versatile as all heck!  You can roast them just seasoned with salt and pepper, you can stuff them, or you can cut them into slices and eat them like fries.  Have a hankering for chili fries?  Sprinkle on some dry barbeque rub or chili seasoning.  Want something a little sweeter?  Brush them with maple syrup and sprinkle with coarse salt.  Whatever you do – be careful or they won’t make it to the table!  (They make a great appetizer or snack also!)

Delicata Squash

Ingredients for Squash “Chili Fries” (4 servings)

  • 2 delicata squash, washed well (remove any rough spots)
  • extra-virgin olive oil
  • Dry rub for barbeque, or chili powder seasoning
  • Kosher salt

Preheat oven to 400F.  Split each squash lengthwise with a knife, then remove the seeds (as you do with other types of winter squash).

Slice the squash crosswise into ~3/4 inch crescents. Place on an oiled baking pan, or line with parchment paper. Spray or toss the squash with just enough oil to coat the pieces. Sprinkle with kosher salt and dry rub or chili powder.

Roast for 25-30 minutes, turning the squash once so that each side gets nicely browned. Squash are done when browned on the outside – but soft and creamy on the inside.


A couple of live jazz experiences for today’s yummy treat. First up is the genre-hopping, one of a kind Oregon. Formed from players on the early Paul Winter Consort albums, this acoustic jazz/world ensemble is without equal. The 1980 In Performance is a great document of an memerizing band, featuring favorites such as “Icarus” and “Along The Way”.

We’ve featured Oscar Peterson before, and for good reason- he’s one of the best pianists ever. On Trio Live in Chicago he lays down the magic with Ray Brown on bass and Ed Thigpen on drums. With numbers such as “The Night We Called It A Day” and “Whisper Not”, this is pure live magic.

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6 comments on “Roasted Delicata Squash “Fries”

  1. Rufus' Food and Spirits Guide
    November 10, 2011

    Those look awesome!

  2. Dave
    November 14, 2011

    I love delicata but didn’t realize the skin was edible. Thanks for the enlightenment! We’re doing kind of a Caveman Weight Watchers diet right now, so these would be a perfect side dish.

  3. Apsalar
    November 17, 2011

    I love them too, both for the edible skin, and that they are a lot easier to cut up than other tougher-skinned squashes.

  4. Pingback: Pseudo Fries - Roasted Delicata SquashFood & Fire

  5. Samantha McKinney
    October 22, 2012

    I love the Oregon band- I’m married to the bass player! Great fries recipe, too- enjoyed them with my family last night– Thanks!

  6. Pingback: The Hearth / Week 21 – Tuv Ha'aretz Portland

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