These are a little crispy – everyone was running late – they were still so good!
- 3 – 4 delicata squash, rinsed, seeded and slice 1/4 inch thick
- 1 tbsp olive oil
- Salt and pepper
- 1/2 c sour cream or cashew cream
- 2 tbsp hot sauce
- 1 tsp soy sauce or tamari
- 1/4 tsp garlic powder
- 1/8 tsp dried dill
Preheat oven to 450.
Toss squash with oil, salt and pepper. Bake 25 – 30 min until slightly browned.
Combine all sauce ingredients and whisk together.
Serve fries with sauce.
Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.
1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Salt and pepper
Parmesan cheese, grated
Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.
Cook gnocchi according to package.
In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.
Serve with a little Parmesan cheese on top.
I found Delicata squash at the farmers market a couple of weeks ago, and I’m totally addicted. You can eat the skin on this squah, and even my 3 year old has been seen eating a bite or two. It’s super easy to make, and best of all low fat!
2 Delicata squash, halved and seeds removed
8 cloves of garlic
12 sage leaves
Preheat oven to 400.
Spray a glass baking pan with olive oil spray. Lay squah in the pan, top with garlic, sage, salt & pepper, spray with olive oil. Bake for 40 minutes until the squash is soft.
1 WW PP per serving.