Tuesday, October 25, 2011

Curried Delicata Squash Fries and Roasted Delicata Squash Seeds

The other day, we got a delicata squash in our CSA box. I only cooked with delicata squash a few times, and when I did, I believe it went into a pureed “clean out the fridge veggie soup.”

So I decided to do a little research. According to Wikipedia, delicata squash is considered a winter squash (even though it belongs to the same species as all summer squash, such as zucchini) and is also known as sweet potato squash because it tastes similar to sweet potatoes. As soon as I read that, I knew I was going to make fries with the squash. Hubby has also voiced interest in roasted pumpkin seeds for a while now, and I decided to roast the seeds as well.

Delicata Squash “Fries” & Roasted Delicata Squash Seeds

  • 1 delicata squash
  • Seeds from one delicata squash
  • Salt
  • Pepper
  • Curry powder

  • Preheat oven to 350 degrees.
  • Cut the ends off the squash, cut squash in half, and take out the seeds.
  • Cut each squash half into half circles.
  • Take the strings off the seed, rinse the seeds well under water, and dry them.
  • Spray the squash circles with olive oil and season with salt, pepper, and curry powder.
  • Spray the seeds with olive oil and season with salt, pepper, and curry powder.
  • Put squash and seeds on baking sheet.
  • Bake seeds for about 10 – 12 minutes, until slightly browned.
  • Take seeds out of oven.
  • Bake squash an additional 10 to 12 minutes.

I dipped the “fries” into some ketchup and liked them a lot. The guys liked them too, but they didn’t compare to the seeds, which they couldn’t get enough of.

Questions: What’s your favorite squash? What’s your favorite squash recipe?
Be well,