Squash Fries

Hi Friends! So excited to see hints of fall in this week's box with all of our beautiful squash! I know summer isn't quite over, and we are sad to say goodbye, but we are always excited to see the new seasonal additions we can bring to you each week!

I am such a huge fan of squash, especially delicata! Delicata squash is my personal favorite, and it is so versitile! Did you know you can eat the skin!? Talk about a quick & easy side dish! You can scoop the seeds out and stuff the boats with taco fillings, or even apples and maple, for that fall time flair, or you can cut them into fries-my personal favorite. Try these with your kids, or in your next week's meal prep, and let us know what you think! We hope it'll be a seasonal favorite of yours, too!

Squash Fries Serves 2-3 Ingredients 1-2 Small Perfectly Imperfect Delicata Squash Cooking Spray Salt & Pepper Honey Mustard for Dipping (recipe to follow)

Directions 1.Preheat oven to 425. Cut both ends of the squash off. Slice down the middle, and scoop out the seeds! If you'd like, sift through the middle bits and grab the seeds to roast for later on. Roasted pumpkin and squash seeds are perfect for snacking and salad toppers! 2. Slice into half moon "fries", about 1/2 an inch thick.

3. Lay the fries onto a baking sheet, spray with non stick spray, and season with salt and pepper. 4. Bake for 15 minutes, and then flip squash fries, and bake for an additional 10 minutes. 5. While the fries are baking, make your dipping sauce. Combine 3 tablespoons of whole grain mustard with 2 tablespoons of mayo, 1 tablespoon honey, and 1 tsp of smoked paprika.

We hope you try these and love them just like us! As always, show us what you're cooking up this week! Tag us in your weekly creations on instagram, @perfectlyimperfectproduce, so we can share your great ideas on social! Thanks for another great week!