Squash Fries with Parmesan Chimichurri

Squash fries? Are those even a thing? Why yes, yes they are. Delicata squash yields perfectly roasted half moon slices that make for perfect faux fries. Delicata squash? What is that? I haven’t cooked with Delicata squash until very recently. I always noticed they started harvesting around October and, to be honest, mistook them for a fall gourd. It’s safe to say that I’ve know developed a (healthy) obsession with this variety of squash.

The name ‘delicata’ stems from the squash’s delicate rind. You eat it! So be sure to wash well.

Another obsession of mine is chimichurri sauce. Right up there with pesto in my book. I love how versatile chimichurri is. Sometimes I even use it as a salad dressing..too far?

I wanted to put a spin on the classic chimichurri, and also wanted to give a bit more texture to the sauce so it could be more of a dip.

I know I say this a lot, but this recipe is seriously SO good. I served it when I was hosting this weekend and it was gone in less than 10 minutes. The squash provides the perfect, tender dipping instrument, and the chimichurri…well let’s just say it could’ve been served with a straw.

{Squash Fries with Parmesan Chimichurri}

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Serves 4-6

Ingredients:

• 1 delicata squash

• 3-4 garlic cloves, minced

• 1/2 shallot, minced

• 1/2 cup italian parsley, minced

• 1/4 cup grated parmesan

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 1/4 tsp red pepper flakes

Directions:

1. Preheat the oven to 425 degrees.

2. Wash the squash very well. Remember, you’ll be eating that rind!

3. Slice ends of the squash so it’s flat on each end. Then, slice the squash in half. Using a spoon, remove all the seeds and innards.

4. Slice 1/2 inch pieces making half moon shapes with the squash. Lay on a baking sheet, drizzle in olive oil and salt and pepper to taste. Roast for 15-20 minutes.

5. While the squash is cooking, make the chimichurri.

6. Mince the shallots, garlic, and parsley and place in a regular sized bowl. Add olive oil, red wine vinegar, parmesan and red pepper flakes. Stir to combine.

7. Remove the squash from the oven and serve with the chimichurri.