This Vegan Delicata Squash Fries recipe is an exclusive from Kate Friedman’s new cookbook 5-ingredient Vegan Cooking: 60 Approachable Plant-based Recipes with a Few Ingredients and Lots of Flavor. Click here to find out where you can purchase a copy of the book.
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Kate Friedman is the blogger behind Herbivore’s Kitchen. She has worked with brands like Lotus Foods and Maya Kaimal and has been featured in Thrive magazine. Kate lives in Steamboat Springs, Colorado.
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.
Delicata Squash Fries
- 2 delicata squash
- 2 tsp (12 g) salt
- 1 tbsp (15 ml) safflower oil
- ¼ tsp pepper
- ¼ cup (60 ml) vegan mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 small clove garlic, finely minced
- 1 tsp lemon zest (optional)
- Preheat the oven to 425°F (220°C).
- 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 1⁄2 inch (1.3 cm) 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 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.
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.
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About the Book
A Handful of Ingredients, Endless Flavorful Vegan Meals
Vegan cooking is simple and straightforward with Kate Friedman’s delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that’ll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals―all while skipping processed or hard-to-find ingredients.
Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don’t forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.
With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.