Maple Delicata Squash Fries

svegan / gluten free / dairy free

One of my favorite fall vegetables is the delicata squash. I naturally tends to be a little sweet and get its name from having a thin, delicate outer peel. It’s so thin, you actually eat the peel, which makes prepping this squash super easy.

Making delicata fries is addicting during the fall/winter months. I absolutely love this recipe, because it amps up the sweetness, but still has a spicy kick to them. I eat them by themselves, or make a creamy, yogurt dip to have them.

I like to make a bunch of these delicata squash fries and use them in salads or even on pizza. If you’ve never cooked with this squash before, trust me and grab one the next time you see it at the grocery store.

Maple Delicata Squash Fries

ingredients:

• 1 delicata squash

• 1/4 cup olive oil

• 1/4 maple syrup

• 1 tbsp thyme

• 1/2 tbsp sage

• salt & pepper

• pinch of red pepper flakes

directions:

1. preheat oven to 400 F.

2. slice your delicata squash in half longways. scoop out the seeds and slice into half rings, about a 1/4-1/2” thick. there is no need to peel these.

3. lay them out on a lined baking sheet and toss them with the olive oil, maple syrup, thyme, sage, salt, pepper and red pepper flakes.

4. bake for 20 minutes, flipping them over halfway.

5. serve them with a creamy dip, some more pepper flakes, or just eat them as is!

if you like this…