Roasted Delicata Squash, Sweet Potato & Garlic Fries with Sage Aioli

Happy Fall foodie friends. This is one of my favourite times of the year on the farm. The changing leaves, and the abundance of such beautiful harvest. This week it’s all about Thanksgiving and our local shares are filled with such deliciousness for inspiration for your holiday meal. Delicata Squash was our harvest and this beautiful striped yellow vegetable is known as a sweet potato squash. With it’s delicate rind, you don’t need to peel it which it gives it a beautiful appearance. I have created this simple recipe using our fresh herbs, garlic and sweet potato. Serve it as an alternative side to your holiday meal or anytime as a healthy delicious snack or appetizer.

Enjoy and a Wonderful Thanksgiving to all of you!!




​2 large sweet potato, peeled & cut in ¼ inch thick strips

3 medium delicata squash, cut in ¼ inch thick strips

3 large garlic cloves, sliced in ¼ inch rounds

3 tbsp. olive oil

2 tbsp. fresh sage, minced

2 tbsp. fresh rosemary, minced

Salt and fresh ground pepper



1 cup quality mayonnaise

2 tbsp. fresh sage, 2 garlic clove,

1 tbsp. fresh lemon juice

Salt and fresh ground pepper



Preheat oven to 450 F. Line to large baking sheets with parchment paper.

In a small bowl, whisk together all the ingredients for the aioli and season with salt and pepper. Place in the refrigerator.

In a large bowl, add all the ingredients for the fries, season with salt and pepper and toss until well coated.

Divide the fries amongst baking sheets ensuring that they are well spread out and in a single layer to ensure even cooking and crispness.

Bake for 25-30, until golden and crispy outside, carefully turning to ensure even cooking.

Place on a platter and season with additional salt and pepper if needed.  Serve hot  with sage aioli.



SERVINGS 4-6| PREP & COOK TIME 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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