Recipe fail = fantastic snack= Spicy Butternut Squash Chips!

Ok I will admit it!!!! I completed failed at attempting the original recipe that I had planned for a massive butternut squash I got at the farmers market. I had planned on making a vegan creamy butternut squash pasta…but hard pasta, pasty sauce, and bland flavor later…I’m going to quit on that for now. But the good news is that the farmers in North Carolina grow MASSIVE squashes! The smallest butternut squash I could get from my fav farmer (actually farmest…she’s a chick farmer) was still 5lbs. So while I diced up the bulb of this beast for my first recipe fail, it left be with the neck of the butternut for another try. This is all good…since after cardio and weights in the gym and coming home to cook up a a big ol’ fail storm…I was pretty hungry. Let it be…..

Baked Spicy Butternut Squash Chips
butternut

1 butternut squash, preferably one with a long, narrow neck
spray coconut oil (look for it…it’s in your grocery store and it’s amazing!)
salt
red pepper or chili powder (how strong are you?)
Special tools: mandoline…also know as “I-will-slice-your-knuckle-off machine”

To do:
Heat oven to 400 degrees
Set up an ice bath (for the squash…not your legs)
Spray a large baking sheet with coconut oil (or use less with parchment paper)
Bring a big ol’ pot of salted water to boil

Cut off the bulb part of the squash and set aside for another use (or another recipe fail as mentioned above). Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into thin slices.

Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt and chili powder.

Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly. Mine took about 15 minutes.

Serve it up! If you want to save these, just bag them in ziplocks with a tablespoon of rice to keep the moisture out.

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