If I were to have any season all year I would have it be Fall. Unfortunately, it is now January (my least favorite month) and there’s no way to bring fall back outside. However, I can make food that reminds me of my favorite season and what could recall that season better than butternut squash? Butternut squash is a tasty snack when it is sliced very thin and roasted until just browned and crispy. The slices of squash are quickly boiled, patted dry and tossed with olive oil and sage in a bowl. Then they are baked in the oven for about 20 minutes, so this is a great recipe to prepare if you’re short on time for dinner.
Baked Butternut Squash Chips with Sage
(makes 3-4 servings)
- 1 medium butternut squash, skin removed and sliced into thin slivers
- 5-6 leaves fresh sage (about 1 tbsp dried), chopped fine
- 1 tbsp olive oil
- salt and pepper to taste
- In a large sauce pot, boil the squash slices for 2 minutes and remove from water.
- In a large bowl, pat the squash dry gently with a towel and then toss with olive oil.
- Place the squash on a parchment lined baking tray and top with salt, pepper and sage.
- Bake for 20 minutes in a preheated 375F oven, turning once after 10 minutes. Remove from the oven once they start looking browned and a little crispy.