Delicata Squash Fries

I finally found some. Delicata squash that is. Today is my day off from school, so I had time to make some oven baked goodies. I tried a couple of options on these, and one stood out as the winner. The are scrumptious. I love the contrast in textures--so much more interesting than a potato.

Delicata does not have to be peeled. Woohoo. It is a little easier to cut than Butternut or Acorn. Oh yeah. And....it is lower in carbs too. Win.Win.Win. A 3/4 cup serving of Delicata has 7 carbs and 1 gram of fiber.

The winning method today involves cheese. Life is hardly worth living without cheese. A little touch of Parmesan is all we need to make these oven fries crispy and so delicious. I used an egg wash to make the cheese stick and it worked great.

Delicata Squash Fries

1 Delicata Squash
1/2 cup Parmesan Cheese
1 egg
sea salt to taste

Preheat oven to 425 degrees. Cut the ends off the squash. Cut it into fourths, with one horizontal cut a then two lengthwise cuts on those halves. That will give the steak fry size. Don't peel, the peel will soften in baking. Beat the egg and pour it over the squash. Stir to coat well. On a plate, add Parmesan cheese and a sprinkle of salt. Dredge each fry lightly in Parmesan cheese and place onto a baking sheet. Bake for about 30 minutes or until browned and crisped.

The other version had good flavor, but the texture stayed too soft to be considered a fry. That one was sprinkled with Cajun spices after the egg wash. I think it really needed the cheese for the crispiness. I am betting you could add some Cajun spice to the Parmesan cheese and have the best of both. All good. I will let you know next time...