My thanks to the fine folks over at She Cooks He Cleans for this tasty dish. I love delicata squash, and always buy a couple whenever I can find them, but I had no idea that the skin on them was edible.
3 delicata squash
1-2 teaspoons chili powder (ancho or aleppo works great)
1-2 teaspoons sea salt (optional)
Preheat the oven to 400F. Wash the squash off, trim off the ends, and split the squash lengthwise. Use a tablespoon to scoop the seeds out of each half.
Slice the squash crosswise into french fry-sized wedges. Arrange the wedges on a sheet pan and spray them with a little olive oil (the Misto Olive Oil Sprayer makes this easy). Sprinkle with salt and chili powder.
Roast for about 30 minutes, until they brown up a bit and get soft on the inside.
The joy of the new Weight Watchers points system is that veggies like squash are free (like in beer, wait… beer has points? Never mind.). I figure I used about a teaspoon of oil (the sprayer is great for cutting down on the fat), so you could eat the whole dish and it’s still only 1 point.
While you won’t mistake them for steak frites, they are very, very good and remind me a lot of sweet potato fries. I plan on making these again soon as a side dish and maybe as an appetizer with (just a little) dip.