Move over sweet potato fries. Delicata's mild taste and beautiful skin (which is edible) is one of the best late - season local produce.
- Delicata Squash - 2 medium sized
- Roasted Garlic Oil with Garlic Scapes - 2 tbsp.
- Roasted Garlic & Sea Salt - to taste
- Roasted Garlic Mayo
- Fresh/Frozen Ontario Garlic - 1 bulb or 6 frozen cloves
- Fresh Rosemary - 1 sprig
- Mayonnaise - 1/2 cup
- Lemon Juice - 1 tsp.
Roasting Garlic with Ontario Frozen Cloves: Preheat oven to 325F. Rinse frozen garlic cloves. Pat dry on towel. Toss garlic with oil until coated. Make foil pouch around garlic and place rosemary sprig on top and put on a cookie sheet. Bake about 30 minutes or until tender enough to mash, toss away the sprig of rosemary. May open foil pouch to allow extra browning and caramelization.
Roasting Fresh Ontario Garlic Bulb: Preheat oven to 400F and pop the entire bulb in the oven on a baking tray. Bake about 35 minutes or until tender. Squeeze the cloves out into a small mixing bowl and discard the bulb shell.
Blend the mayonnaise into the garlic and add lemon juice and salt to taste. Mix well and refrigerate before using.
Chop your squash in half, clean out the inside and slice into fries. Leave skins on (they are tasty and thin). Coat the fries with oil sprinkle with salt. Place in the oven on a baking tray for 30 minutes. Flip the fries and bake another 15 minutes.
Once the fries are nice and crispy, let cool for 10 minutes before eating. Serve with the roasted garlic mayo.
Another delicious recipe from the kitchen of The Garlic Box