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Serves: 4 people
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- Preheat the oven to 170°C/gas mark 3. Cut the unpeeled squash in half crosswise, just above the bulbous end, then cut the neck of the squash into very thin discs or strips.
- Toss the butternut squash in the oil, lemon juice and maple syrup, then place on two baking trays in a single layer without overlapping. Sprinkle with the chilli flakes.
- Roast in the oven for 20 minutes, then turn each piece over and arrange them in a single layer again. Return to the oven for another 10 minutes. The discs will continue to crisp up as they cool. Sprinkle with a little salt to taste.