These Delicata Squash Fries are roasted in a hot oven until tender crisp, and then served with an awesome Chipotle Garlic Dipping Sauce. You won’t be able to stop eating them.
Have you ever cooked with Delicata squash? I had never tried cooking with it until I made these “fries.”
Delicata squash tastes like the many winter squashes available this time of year, but it has a thin skin like summer squash. In fact, the skin is edible. No peeling! (You can see a photo here.)
It has a similar taste to butternut squash, but milder. They are much smaller than butternut squash and are yellow with green or darker yellow stripes running the length of the squash.
To prepare the Delicata squash for these “fries,” wash the squash thoroughly because you won’t be peeling it.
Cut off both ends of the squash to square it, and then slice it lengthwise. Next, scoop out the seeds and strings as you would with a pumpkin or butternut squash. I like using a grapefruit spoon for this because of the serrated edges.
Once you’ve cleaned out the seeds, slice the halves into 1/4 to 1/2 inch slices, roast them in the oven with some olive oil and salt and pepper.
The sauce is a mixture of sour cream or vegan sour cream, chipotle chili hot sauce (I recommend the Cholula brand), soy sauce, garlic, and dill. It’s soooooo good with this roasted squash!
To make this dish vegan, you can buy tofu sour cream, such as the Tofutti brand, which is readily available, or make your own vegan sour cream.
How to make your own vegan sour cream:
You can make a cashew-based sour cream by soaking 1 1/4 cups of raw unsalted cashews in water for four hours and then draining them. Next, mix them with 3/4 cup of vegetable broth along with 1/2 teaspoon of salt and blend until smooth in a blender.
To add a sour cream dimension, mix in a bit of lemon juice and apple cider vinegar. Mix this cashew cream with the rest of the chipotle sauce ingredients.
Such cute “naturally curly” fries, right?
These fries are best fresh from the oven. They are not super crisp like russet potato fries. Be sure to roast these in a single layer and spaced about an inch apart from each other so that they don’t steam.
These things are loaded with vitamin A and are pretty low in calories, so there’s no reason to feel guilty eating a whole plateful!
I’m excited to be participating in #Veganuary hosted by The Baking Fairy. P.S. She makes the most amazing cakes.
While I’m normally not a big fan of food that pretends to be other food, I recently went to an event where The Green Truck LA served vegan tacos, and if no one would have told me, I would have never known. It was pretty amazing, especially the tacos made with jack fruit. If jack fruit wasn’t the size of a watermelon, I could possibly attempt to make them myself.
Here are the rest of the Vegan for a Day bloggers’ recipes!
vegan, vegetarian, delicata squash
Vegan, appetizers, side dish
AmericanYield: 4 servings
Delicata Squash Fries with Chipotle Garlic Dipping Sauce
ingredientsFor the Squash
Chipotle Garlic Dipping Sauce
- 2 medium delicata squash
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegan sour cream, purchased (such as Tofutti) or homemade. See notes above about how to make cashew sour cream.
- 2 tablespoons chipotle hot sauce (Cholula brand highly preferred)
- 1 tablespoon soy sauce
- 1/2 teaspoon granulated garlic
- 1 teaspoon chopped fresh dill
- Pinch of paprika
instructionsTo make the Squash
To make the Sauce
- Heat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scrape out the seeds. Slice the squash into 1/4 inch half moons and toss with the olive oil, salt, and pepper.
- Spread the sliced over the baking sheet in a single layer. If they are too close together, Spread the rest over a second parchment lined baking sheet.
- Roast the squash until tender and browned, about 30 minutes.
- Serve hot with the dipping sauce.
- Mix the vegan or dairy sour cream with the hot sauce, soy sauce, and granulated garlic. Sprinkle with the paprika and serve with the squash fries.
Karen’s Kitchen Stories
Recipe adapted from A Couple Cooks: Pretty Simple Cooking. It’s a great resource for vegetarian and vegan recipes.
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