Squash Rings & Sweet Potato Fries (Recipe)

Happy Friday, All!

As much as I love the summer, there’s something so special about the slow, creeping in of cool crisp air against the California sunshine. (It’s probably my East Coast roots…) Autumn is officially here.

Before I start work today, I wanted to share a new recipe in hopes that it might bring some joy (and deliciousness) to your corner of the world this weekend. I tried it out last night, and am still savoring the gratification of a new, healthy take on a favorite comfort food…

I’ve included some extra notes for your reference, and perhaps to introduce some new staples to your kitchen cupboard. I hope you – and those lucky enough to share – enjoy!

I give you: Roasted Squash Rings & Sweet Potato Fries (Serves 4)

Ingredients:

  • 2-3 Squash*
  • 1-2 Sweet Potatoes, medium to large size
  • 3 Tablespoons of oil (Your choice: I used olive oil I had previously infused with basil and garlic, but coconut oil, canola oil, or grapeseed oil are other good options)
  • 1 teaspoon of salt (Try sea salt or Himalayan rock salt, if you’re feeling adventurous – the latter is available at most ‘higher-end’ health food stores and packed with 80+ organic minerals)
  • Pinch of red pepper flakes (To taste – I overdid these a bit, which is fairly easy to do. Beware!)
  • Black pepper, freshly ground (Using a grinder is preferable to preserve its quality until consumption, but ‘table’ black pepper does just as well!)
  1. Preheat oven to 400 degrees and line two baking sheets with parchment (wax) paper, or cooking spray if unavailable.
  2. Slice each squash in half horizontally (to preserve circle-shape) and scoop out seeds with a spoon. Then, slice into ¼” rings. Cut sweet potatoes into halves, and then again as needed into small chunks. (They won’t look as clean cut as store-bought fries; see my photo above for shape and size reference.)
  3. In a bowl or plastic bag, toss squash rings and potato pieces with the mixture of oil, salt, red pepper flakes, and black pepper. Oil should just lightly coat ingredients.
  4. Place squash and sweet potato pieces in a single-layer on the prepared baking sheets and roast in oven 30-40 minutes, turning them over halfway through. Should be fully cooked and lightly browned on each side.

Walah! The perfect snack to cozy up with on your couch this weekend. Pair with your drink of choice (last night, for me, was red wine) and consume slowly, deliberately, and mindfully to fully indulge in what truly is a taste of the season.

Sending sunshine ❤
Amy

*I used Delicata squash, a long yellow variety; however, any squash should do. I’d be interested to hear your variations – Butternut Squash Rings?! Yes, please.

Thank you to my friends at Farm Fresh to You for providing this recipe for Squash Rings (originally adopted from Urban Chickpea) along with my produce delivery this week. The featured ingredient, Delicata squash, was also provided, perfectly ripe and newly picked from San Diego. Yum!

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