Delicata squash are delicate, sweet little squashes that make me smile, mostly because I don't nearly chop off 4 fingers while trying to slice them up!
Unlike their tougher counterparts -- butternut, spaghetti, acorn -- delicata squash have a tender skin when cooked. Yep, no more peeling and digging out the flesh.
Squash provide an ample source of starchy carbohydrates, which is great for hormonal health in women, and great for restoring glycogen stores in athletes. They're also a source of Vitamin A & C -- but most importantly, delicata squash are delicious and remind me that fall in here to stay for a little while.
Here's how I prepare a delicata squash:
- Slice off both top and bottom ends
- Cut in half lengthwise
- Scoop and scrape seeds out with a spoon
- Slice into 1/4"-1/3" thick half-moons
Eat solo, or add a sauce like Sir Kensington's.
Cinnamon-Spiced Delicata Fries
Recipe type: Snack
Cuisine: Paleo, Whole30
Cook time: 35 mins
Total time: 35 mins
- 2 TBSP ghee/butter, melted
- 2 delicata squash, halved, seeds removed, sliced ¼"-1/3" thick
- ⅛ tsp. cinnamon
- ⅛ tsp. nutmeg
- Salt & pepper
- Preheat oven to 400 degrees.
- Coat squash slices in melted butter, cinnamon, salt and pepper.
- Place in oven and bake for 30-35 minutes, or until lightly browned.