Delicata Squash Fries with Roasted Garlic and Truffle Aioli
Delicata squash might just be my favourite squash. They are such cute little treats with beautiful yellow and green skin and the best part is that you don’t have to peel them! In truth it would be a living nightmare to peel them because all of those cracks and crevasse would be tedious AF to try to maneuver around with a Y peeler.
So what makes a Delicate Squash special?
These little squash are so versatile because their flesh is firm when roasted which makes them great for stuffing, baking/roasting or even sautéing. They have a sweet yet mild flavour which allows for some versatility when it comes to flavour pairings.
This dish was deeply inspired by bar food. I know people will say they are over done, but I love truffle fries. I think because they really are just a greasy mess pretending to be fancy which I can deeply relate to.
I feel very passionately when it comes to two things about truffle fries:
1) Powdered parmesan cheese is the only option when it comes to truffle fries. Give me Kraft or give me nothing.
2) There needs to be a mayo based dip, and there needs to be a lot of it.
The Wet Hand/Dry Hand Method
Breading anything can be a little intimidating, and if you are like me and are drawn to messes like a fly to the light, it may not seem worth the effort. But getting used to the wet hand/dry hand method will make this a breeze.
This is definitely one of those ‘dry the wets, wet the dry’s, dry the wet’s’ situations so we will start by making sure that your work space is set up efficiently. From left to right you will start with your bowl of squash that has been tossed in flour (Note: if this was a more wet ingredient like a protein this would need to be done one at a time rather than just tossing in a bowl). Next in the line willl be your beaten eggs, then breadcrumb mixture and finally your prepared baking pans.
Now that you are set up for success you will take a piece of the flour coated squash in your left hand and plop it into the dish with your beaten eggs.
With your right hand you will gently turn the squash until it is evenly coasted and continue to use your right hand to pick it up, letting the excess egg drip away and set it into your breadcrumbs.
Using your dry hand (the left one!) sprinkle some of the breadcrumbs onto the top and sides of the squash so that it is dry enough to touch and then toss and turn in the breadcrumbs until evenly coated and then transfer to the prepared baking sheet.
Planning ahead?
- Roasted Garlic Aioli can be made up to three days in advance.
- Squash could be cut one day in advance and kept in an airtight container.
Equipment
- 2 Half Sheet Baking Pans
- Mixing Bowls
- 2 Shallow Dishes or Pie Plates
- Chefs Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Whisk
Delicata Squash Fries with Roasted Garlic and Truffle Aioli
Course: Dinner, Lunch4
servingsIngredients
- Squash Fries
3 lbs Delicata Squash
2 Tbsp All Purpose Flour
2 Eggs + 1 Egg White
2 tsp Garlic Powder
1/2 Cup Grated Parmesan (the powdered kind)
1 1/2 Cup Panko
Salt
- Aioli
2 Bulbs Garlic
1 Egg Yolk
3/4 Cup Vegetable Oil
Juice from one Lemon
Truffle Oil (Optional)
Salt
- To Serve
Grated Parmesan
2 Tbsp Finely Chopped Parsley
Directions
- Preheat oven to 425F.
Spray two sheet pans with cooking spray or lightly grease with oil. - Cut top 1/2″ off of the top of the garlic bulbs, drizzle with a little bit of oil, top with a pinch of salt and then fully enclose in tin foil.
Place in oven and cook for 40-45 minutes until fully softened then remove and set aside.
If you need to place your squash in the oven when the garlic is still there just push it to the side or find space on one of the trays. - While the garlic roasts get your dredging station ready.
Add panko, grated parmesan, garlic powder, chopped thyme, and a generous pinch of salt and pulse 10-15 times until you have a fine and even crumb.
Transfer to a shallow dish.
To your second shallow dish crack all three eggs, transfer one of the yolks to a separate large bowl and set in the fridge.
Season the two whole eggs and one egg white with a generous pinch of salt and whisk to combine. - Prepare the squash by cutting 1/2″ off of the tops and bottoms and cutting in half lengthwise.
Use a spoon to scrape out the seeds and then cut lengthwise into 1/2″ strips. We are looking for long strips rather than half moons. - Add squash to a large bowl and toss with all purpose flour.
Bread squash pieces using the wet hand dry hand method (described about) to evenly coat each piece first in egg, letting excess drip away followed by breadcrumbs.
Place each peice onto the prepared baking sheet.
Bake for 20 minutes then flip and continue for another 15 minutes.
When squash are removed from the oven season with more salt immediately. - While the squash bakes make then aioli.
When the garlic is cool enough to handle squish the bulbs with your fingers to press out the cloves.
Then smoosh with the side of your knife or a bench scraper until you have a smooth paste. - To the reserved bowl with your egg yolk from step 3 add the roasted garlic paste, and juice from one lemon.
Whisk until fully combined.
Add 1-2 Tbsp of the vegetable oil and whisk until fully incorporated, continue adding oil and whisking in these small additions until all of the oil has been added then season to taste with salt.
If using truffle oil add it 1/2 tsp at a time, tasting after each addition until your desired truffle flavour is achieved. This can be a polarizing flavour so I feel it’s best to let your tastebuds guide you here. - Finish
- Transfer to a large serving plate and top with more grated parmesan, chopped parsley and drizzle with the aioli.
Alternatively you could put the aioli on the side as a dip.
Notes
- The squash is best eaten on the day it is made as it does not keep well.
- The aioli will keep in the fridge for up to one week.
