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Butternut squash crisps

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 1 butternut squash choose a long thin one if possible
  • 1 tbsp oil
  • 2 tsp smoked paprika
  • Salt
  • Black pepper

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the butternut squash in half crosswise, just above the bulbous end (see photo).
  • Set aside this end (save it for another recipe), and peel the narrower half. Cut the flesh into very thin discs (I used a sharp knife, but you could use a mandoline if you prefer). Try to cut them as evenly as you can. Since my squash was quite long and thin, my discs were all a similar size and shape - but if your squash was wider, you can cut some of the discs in half to make them a more suitable size.
  • Toss the butternut squash discs in the oil, and lay them out on a baking tray (a single layer is preferable, but they can overlap a little if they need to). Sprinkle with the paprika and some salt and pepper, and roast for around 20 minutes. Turn each piece over, and arrange them again into a single layer - I also moved some of the pieces from the edge of the tray, which had crisped up more quickly, into the centre. Return to the oven for another 10 minutes, or until crispy. Leave to cool before serving.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.