Oct. 25, 2012 at 9:57 AM ET
When fall rolls around, I love to cook with squash. What I can do without is all of the work it takes to get it ready for the oven. Butternut squash is hard enough to peel and cut, and hacking into an acorn squash borders on dangerous. (Which is probably why the acorn squash I picked up a few weeks ago is still sitting on my counter.)
But then I discovered the delicata — as enjoyable to eat as it is easy to prepare. In fact, I can’t believe I’ve gone this long without trying this delectable veggie.
The delicata is sometimes known as the sweet potato squash because of its sweet orange flesh. It’s characterized by its long thin shape and green stripes. Best of all, the delicata’s thin skin is edible, saving you the trouble of peeling it! Delicata’s aren’t as rich in beta-carotene as other winter squash, but you’ll get a dose of dietary fiber and potassium with each serving. I am a big fan of roasting squash, which brings out its nutty flavor, so when I saw this recipe on SummerTomato.com for delicata squash fries, I decided to give it a try. Oh, wow. We couldn’t stop eating these baked “fries.” They are that good. I stocked up on delicatas at the farmers market last weekend and this recipe will definitely be going into our dinner rotation!
Get more tips and recipes for seasonal eats at Made By Michelle.
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