The Whole Smiths

Whole Eating + Happy Living

delicata squash chips + “awesome” sauce

Alright folks, today is September 21st and Fall has officially arrived and I’m kicking the season off with one of my favorite new veggies, the delicata squash! I always say this, but why, oh why did I wait so long to try these? They are amazing. And roasted up? Holy cow, simply perfection. They develop this faint sweetness and a hint of smokiness along the crispy edges that pretty much scream fall.

Once I tried it, I knew it would go perfectly with the sauce that I created for my baked onion. Just gonna say it, it’s a knock off of the dipping sauce from Chili’s Awesome Blossom. You know what the secret ingredient in there is? Horseradish. Don’t let that scare you though. It’s not spicy and overwhelming but just adds a bit of zippiness to the sauce that complements the flavors of the squash.

And do you want to know what else makes this the quintessential fall recipe? It’s PERFECT for football watching. Pretty much anything you can dip is but when you can make it healthy and can feel good eating it while your team wins? I’d say that means it’s a keeper. I’ve also been making it like crazy for our side dish at dinner. The dipping action is all it takes to get the kids to love it which makes life so much easer at the dinner table.

This recipe is pretty much a no-brainer. Olive oil, salt, smoked paprika and drizzle, sprinkle, rub.

That’s it!

paleo delicata squash roasted chips, awesome dip

delicata squash chips + "awesome" sauce

Prep

Cook

Total

Yield 2 -4

A perfect roasted delicate chip with dipping sauce. Great as a side or football snack.

Ingredients

  • 3 delicata squash thinly sliced into discs
  • Olive oil
  • smoked paprika
  • 1/2 C. paleo mayo - see #thewholesmithsmakesmayo for a tutorial
  • 2 Tbsp. tomato paste
  • 1 and 1/2 tsp fresh grated horseradish
  • 1/2 tsp. all purpose seasoning - I like 21 Salute by Trader Joe’s
  • salt

Instructions

  1. Preheat oven to 375*
  2. Line baking sheet with parchment paper
  3. In a bowl toss squash with olive oil and a sprinkle of smoked paprika
  4. Lay out squash slices evenly
  5. Bake for 15 minutes and flip
  6. Bake for an additional 10 minutes
  7. In a small bowl combine mayo, tomato paste, horseradish, seasoning and a pinch of salt

Courses side

Cuisine paleo

michelle1

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Condiments, Recipes, Sides + Salads, Snacks, Whole30

Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

17 thoughts on “delicata squash chips + “awesome” sauce

  1. Do you cut it in half (the short way) and then scoop out the seeds? Or slice thinly and then poke the seeds out? Just wondering the best method. Thanks!

      1. Brilliant! Thanks! I think I used too much salt on mine last night but luckily I have another delicata to try with later this week 🙂

        1. Wait, did the recipe used to say to sprinkle salt on them before cooking where it now says paprika? Or did I misread last night and think I was supposed to salt before roasting? Either way, this explains why I thought they tasted overly salted! Ha! Now I am excited to try again w/ paprika instead!

  2. Sorry, one more question! The post mentions paprika but the recipe & ingredients list do not. Can you clarify please? Thanks!

  3. Does the horseradish need to be fresh? Can I use the one now at trader joe’s that in the jar? They just brought it back for the holiday season.

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