Crispy Clove Butternut Squash

These butternut squash chips are great for the holidays as they are sweet, super crunchy infused with a hint of christmas flavours. I ended up eating all the chips by myself, that really gives an indication of their deliciousness! The key is to crisp them up in the oven and cook them until golden brown in colour. It’s important to have an incredibly sharp knife as the hardest part about this recipe is cutting the butternut into thin slices as it is so dense in texture. If it’s too difficult, try to half the squash first and cut 1/2 circles instead. These chips contain the skin and seeds as they add great flavour. I particularly love the seeds, they are perfect once a little burnt and dry!  The chips have a hint of christmas spices, where the ground clove, nutmeg, honey and garlic make them just right for the end of November. Additionally, they make a great base for a salad or a side dish and taste divine with some salty feta, chives and purple carrot shavings with toasted earthy walnuts.

Crispy Butternut Squash Chips

1 medium-sized butternut squash
Wash the butternut and remove ends. With a shard knife, cut thin slices and leave the seeds in.
Preheat oven to 150°C (air circulation mode)
Line a baking tray with parchment paper and place each butternut squash slice in rows so they do not overlap. Leave them to dry at room temperature for half an hour. Place them into the oven for 45 minutes without any oil and turn them over halfway.
Marinade: 3 tablespoons olive oil, 3 cloves grated garlic, 1 teaspoon lemon juice, 2 teaspoons runny honey
1 teaspoon ground clove, 1 teaspoon ground fresh nutmeg, pinch salt/pepper
Take the butternut out of the oven. In a bowl, mix together the olive oil, garlic, honey, lemon juice and the spices. Brush the marinade over each slice and place back into the oven for about 30 min. Take the butternut squash out and turn over and brush more marinade on top. Place back into the oven for 30 min.

Once the chips are looking ready, place the oven into grill mode for last 5 minutes to give them an extra crisp. Make sure they don’t burn though!

Garnish: Purple carrot shavings, toasted walnuts, ground green pepper, feta, chives
Remove the butternut squash from the oven. Ready to plate: add a few chips on the bottom. Grate some purple carrot shavings on top. Add some toasted walnuts and ground green pepper on top. Sprinkle some feta and chives on top.

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