Crispy Delicata Squash Fries

Crispy Delicata Squash Fries…so tasty.

Winter squash seem to be EVERYWHERE these days and I couldn’t be happier!  This is a super easy and quick recipe that makes a comforting side dish for any meal…I love to roast pretty much any squash but I especially like the Delicata since the skin is edible, no peeling necessary!!!

Delicata Squash Fries

2 Delicata Squash

2 Tbsp. coconut oil

salt and pepper, to taste

Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with parchment paper.  With a sharp knife cut squash in half and remove the seeds.  Slice the squash into 1/4″ pieces.

Seeded and sliced delicata squash

Place squash in a large mixing bowl and toss with coconut oil and salt and pepper to coat.

Place coated squash on the parchment lined baking sheet.

Bake for 30 minutes, turning all the squash halfway through baking.  Once the squash is browned and crispy, remove from oven and sprinkle with sea salt.  Serve immediately.

Hot out of the oven.

This recipe is shared at:

Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays , Gluten Free Fridays

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Spicy Turnip Fries & Fresh Pickle Relish

Spicy Turnip Fries

Turnips are root vegetables that are similar in texture to a white potato so they are a great substitution in most recipes calling for a starchy white potato.  A white-fleshed turnip has a white skin with a purple-tinged top.  A rutabaga, which is sometimes called a yellow-turnip is actually a relative of the turnip with similar taste and texture to the white fleshed ones.  Small, young turnips have a delicate, slightly sweet taste.  Fresh turnips are available year-round, with the peak season from October through March.

This recipe is an oldie but goodie…it’s a great accompaniment to any roasted or grilled meat, especially burgers or Italian sausage (pictured above).  I love the spiciness of chili powder but you could use any spice you like or even just salt and pepper.

Spicy Turnip Fries (serves 2)

2 turnips (about 1 pound), peeled

2 tablespoons coconut oil, melted

1 teaspoon chili powder

1/2 teaspoon sea salt

  • Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
  • Slice the peeled turnips into strips (like french fries).
  • Toss sliced turnips with coconut oil, chili powder and salt.
  • Place turnips on the prepared baking sheet in a single layer.
  • Bake for 30-40 minutes, turning once halfway through baking, until evenly browned.
  • Serve hot from the oven.

Fresh Pickle Relish

This recipe is a fresh and healthy alternative to store-bought pickle relish which is usually loaded with sugar and preservatives.  You can adapt it to be a dill pickle relish or add a touch of stevia for a sweet pickle relish…both are super tasty!

Fresh Pickle Relish (serves 2, generously)

1/2 cup finely chopped bell pepper (red, green or yellow or combination)

1 medium tomato, finely chopped

1/4 cup finely chopped red onion

1/4 cup finely chopped dill pickle (I use Bubbies)

1 Tablespoon Apple Cider Vinegar

1/8 – 1/4 teaspoon sea salt

10 drops liquid stevia (optional for a sweet pickle relish)

In a small bowl, combine chopped pepper, tomato, onion, pickle, vinegar and salt and mix well.  Set aside for at least 20 minutes to let flavors combine.  Enjoy on grilled brats and burgers!

This recipe is shared at:

Wellness Weekend , Fight Back Friday, Fat Tuesday, Slightly Indulgent Tuesday

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