Saturday, 7 January 2012

Butternut squash & rosemary chips


1 butternut squash, rosemary, salt, pepper, olive oil
Serves: 2 Preparation: 2 minutes (fried) 15 minutes (baked)

I love butternut squash - from risottos, to salads to soup it's so versatile. It makes a great alternative to chips. The texture is of course different - squash is a moister vegetable than a potato but they're still delicious!

1) Chop the top from the butternut squash and slice off the skin. Cut in half, remove the seeds and slice into french fries.

2) You can fry these for 2 minutes and then toss with salt, pepper and chopped rosemary, or drizzle the squash with olive oil, toss with salt, pepper and chopped rosemary and then bake for 15 minutes.

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