Sweet and Spicy Butternut Crisps


Preparation time: 7 minutes

Cooking time: 30 minutes

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Serves: 4 people

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  1. 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. 
  2. 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. 
  3. 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.

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