17 November 2013

butternut squash chips

This recipe is from quite a while ago but, wanting to make it again because it's amazing, I went searching for it only to realize I never posted it. So here you are. These are perfect for lunches. Or really any time.


Preheat oven to 375.
Boil a large pot of salted water

2 butternut squashes

Cut off the necks and set the bulb aside. 
Peel the necks and slice into thin rounds.
Boil in the prepared water about two minutes.
Carefully drain and rinse under the faucet until cool.
Remove excess water.
Place on parchment paper-lined baking sheets.

Olive Oil

Brush over squash.

Grated cheese.

Use as topping.
Bake until crispy, about 15-20 minutes. Turn in uneven ovens.
Store in an airtight container for up to one week.
But really. They won't last that long.

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