Serves 1-2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
By James Tanner
From Ready Steady Cook
Advertisement
Butternut squash chips with rosemary and garlic
Ingredients
1 small butternut squash, peeled
1 sprig fresh rosemary
1 sprig fresh thyme
1 garlic clove, chopped
2 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat oven to 200C/400F/Gas 6.
2. On a chopping board, slice the butternut squash into six wedges.
3. Place the butternut squash onto a non-stick baking tray and scatter over the herbs, garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes, or until golden-brown and tender.
4. Serve on a plate.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~~RS~z~RS~27~RS~){kind=small}