Delicata Squash Fries with Lemon-Garlic Aioli
Move over potatoes, there’s a new fry in town! These delicata squash fries are a tasty twist on one of America’s food darlings. Baking the squash instead of frying makes it much healthier. Salting the squash before roasting it draws out the moisture, allowing the fries to crisp up in the oven. These squash fries are wonderful on their own—especially if you add plenty of pepper (yes, I am a pepper-your-fries person)—but they’re especially good paired with lemon-garlic aioli.
Serves 2
Ingredients:
- 2 delicata squash
- 2 tsp. salt
- 1 tbsp. safflower oil
- ¼ tsp. pepper
- ¼ c. vegan mayonnaise
- 1 tbsp. fresh lemon juice
- 1 small clove garlic, finely minced
- 1 tsp. lemon zest (optional)
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Instructions:
- Preheat the oven to 425°F.
- Thoroughly wash each squash and trim the ends. There is no need to peel the squash. Place each squash on a trimmed end and carefully slice in half lengthwise. Scoop out the seeds.
- Using a sharp knife, slice each half of the squash into thirds (widthwise) and then into thin “fries” about ½ inch thick.
- Lay the squash fries out on a clean kitchen towel and sprinkle with the salt. Rest for 15 minutes. The squash will shed moisture, helping the fries to become crispy in the oven.
- Pat the fries dry and toss them in the safflower oil. Lay the fries out evenly on a large baking sheet. Sprinkle with the pepper. Roast the fries on the middle rack, cut side down, for 25 minutes. Flip the fries and cook for 20 more minutes. Carefully watch the fries in the second half of roasting. Turn the baking sheet as necessary to avoid burning.
- While the fries are roasting, prepare the aioli by combining the mayonnaise, lemon juice and garlic. Garnish with lemon zest, if desired.
- Serve the squash fries immediately with the lemon-garlic aioli on the side.
RECIPE NOTE:
- Like their Idaho potato counterparts, delicata squash fries don’t reheat well. These are best served right out of the oven. Don’t worry though, you won’t have leftovers.
