Next to pizza, my second favorite food in the world is french fries. And because I refuse to fry anything, we eat a lot of baked fries. When I got delicata squash after a delicata squash in our CSA, I decided that there was only one thing to do: Make some new fries.

Our go-to baked french fry recipe is from Cooking Light. We just subbed in the squash for some of the potatoes. I think what makes this recipe stand out is that you soak the potatoes in hot water for 10 minutes. I have no idea if it helped the squash or not but it wasn’t worth taking the risk of soggy fries.

Delicata (and Potato) Fries

2 Delicata quash
3/4 lb potatoes
1 tablespoon of olive oil
1/4 teaspoon of salt
Olive oil spray or cooking spray

  1. Preheat the oven to 450 degrees.
  2. Spray a baking sheet with olive oil spray or cooking spray.
  3. Peel the Delicata squash with a vegetable peeler.
  4. Scoop out the seeds.
  5. Cut off the ends. Slice squash in 1/4 inch slices.
  6. Peel potatoes and slice into 1/4 inch slices.
  7. Put squash and potatoes in large bowl. Cover in hot water. Let stand for at least 10 minutes.
  8. Toss with olive oil and salt.
  9. Spread out on baking sheet.
  10. Bake for 35 minutes. Flip and bake until crispy (about 10-15 minutes more).
  11. Enjoy!

Recipe Review:

I was pleasantly surprised! The fries were crisp, sweet, and a little meaty. Perfect! I tried using curry powder on some them but Manatee and I both preferred the simply salted ones. We enjoyed our fries with tofu dippers, steamed green beans, and a spinach salad. Yum!