Tuesday, September 2, 2008

Roasted Delicata Squash Fries

These were really fun and tasty to eat!  They had a tender inside and a little bit of a crunchy, crispy exterior.  I'll be getting this type of squash again!  I had the other half of my grilled brat from yesterday along side.

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2 delicata squash, seeded and scraped, skin left on, halved lengthwise and sliced into strips 
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided 
2 teaspoons dried Italian herb mix or savory spice

Preheat the oven to 400 degrees F.

On a baking sheet, toss the squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 25-30 minutes. Reason with remaining salt and pepper.  Serve with ketchup for dipping.


Summer CSA - Week 8

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2 lbs zucchini

2 pints red cherry tomatoes

4 green bell peppers

1 lb hot country sausage


Herbs and Me said...

I Love your Blog!!! You have such great recipes:) Was that you with Paula Dean? I love Her!!!

Do you have recipes with tomatoes?


Jessica said...

Renee, thanks for the compliment!!
I'm trying this recipe tonight which calls for 1 cup cherry tomatoes: http://www.foodnetwork.com/recipes/ellie-krieger/grilled-vegetable-salad-with-feta-and-mint-recipe/index.html

Here are so of my other favorite fresh tomato recipes:

Kimster said...

Hi Jessica. Just wanted to thank you for sharing this recipe (had no idea what to do with the delicata in my CSA). Have tried this twice, messin' 'round with different seasonings (garlic and parmesan cheese too), and they're so good any way you fix them. Thanks!