Delectable Delicata

This Fall I found my favorite squash, Delicata. how could I not have noticed it before? It's abundant in Trader Joe's, local farmer's markets, and Pinterest has a bunch of recipes!

I love Beard and Bonnet's Miso and Red Curry Glazed Delicata Squash Fries and make them all the time. It's great that you can keep the skin on the Squash and just cut them like you would regular fries. If you have the patience to fish out the seeds they can be roasted for a toasty snack. I just happened to have both fresh Miso and Red Curry in the kitchen from Japanese and Thai recipes I was trying out but you can get these both at any Asian market. The two ingredients are such a delicious flavor combination I wouldn't change the recipe, the only thing I don't bother with is heating the pan in the oven first as instructed, and I put the oven at 450degrees the whole time.

Red Curry Miso Glazed Delicata Squash
This can be an app or a side for 2-4 people


Ingredients:

• 2 small delicata squashes; stem cut off, cut in half, seeds and strings removed, formed into fries
• ¼ cup olive oil
• ¼ cup white miso
• 1 tablespoon Thai red curry paste
• Juice of half of 1 large lemon
• ¼ cup fresh cilantro, chopped (optional) 
• 1 teaspoon red chile flakes (optional)

Method:

• Preheat the oven to 450degrees
• In a large mixing bowl combine olive oil, white miso, red curry paste, and lemon juice. Mix with a whisk or fork to combine. Add the squash fries to the bowl and gently toss the squash in the sauce with your hands making sure that all of the squash is covered. 
• Arrange the fries in an even layer on a large rimmed baking sheet (you don't have to grease it but you can foil it if you want), place the pan in the oven.
• Bake the fries for 20-35 minutes depending on the thickness of your fries, flipping the fries over once during cook time with a spatula or individually using tongs.
• Garnish with cilantro and red chile flakes.
• Enjoy!