Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!
Note: For a crispier squash cut the slices thin otherwise they may come out soggy.
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper
- Preheat oven to 400º.
- Peel the squash using a vegetable peeler.
- Cut the ends off and slice in half lengthwise.
- Scoop out all the seeds and stringy pulp.
- Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
- Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
- Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
- In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
- Sprinkle the topping over the squash slices.
- Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.