Delicata squash fries.

The season is changing here in the Mid-Atlantic.  The farmers are bringing their cold weather crops to sell at the market.  And winter squash in all forms is widely available.

I love the taste and texture of winter squashes but some are more difficult to deal with than others.  Love butternut…but tough to peel and cut.  Love acorn…same problem.  Spaghetti squash is good but so much work (for me).  This year husband and I have discovered the joys of delicata squash.


Delicata squash has a thin skin which makes it easy to peel.  You can skip the peeling and eat the skin for more vitamins and fiber but my husband (and I) prefer to not eat the skin.  This squash is low in carbohydrates (much lower than a potato) and when steamed and mashed really does feel like you’re eating mashed potatoes.  (I’ve tried the mashed cauliflower substitute and it’s delicious but eating that does not scratch my mashed potato itch!)

So we were having burgers the other night and I wanted a French fried experience to go with, but I also wanted a healthier option.  I’d steamed and mashed and roasted a whole half of delicata squash so I figured I could easily make a French fry that would please me and my husband.


Delicata squash
olive oil
salt and pepper

1. Preheat your oven to 350 degrees Fahrenheit
2.  Peel squash

img_42293. Scoop the seeds out
4.  Cut into French fry size and shape

5. Put on a rimmed sheet pan
6. Coat with olive oil, butter, salt, and pepper
7.  Dump onto a rimmed baking pan
8.  Roast for 20 to 30 minutes (watch the bottom doesn’t burn)

Simple! Delicious! Delicata!

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