Hello everyone
A few weeks ago, I had the opportunity of demonstrating how to make butternut squash crisp to the people of Kingstanding Community and guess what???? Everyone loved it!!!
Butternut squash crisp is the healthier and tastier version of the our everyday crips. Made with yummy butternut squash, this crisp is simple and quick to make. It is seasoned with cinnamon to give it that lovely aroma and flavour!. Fresh rosemary was added for additional flavour; if you don't like rosemary feel free to use any other herb. You can roast it with the peel as it becomes soft and palatable when cooked. Below is the recipe, just a few lines
Ingredients
One small Butternut squash
few sprigs of Rosemary, chopped
1 tsp Cinnamon
Freshly ground black pepper and salt to season
Olive oil
Method
Preheat the oven to gas mark 5/ 190C/ 375F and line two baking trays with parchment paper.
Bring a large pot of water to boil.
Peel the butternut squash and cut in half lengthwise. Using a very sharp knife, thinly slice the squash to about 1/2 an inch thick (the thinner the cut, the faster and crispier it will cook).
Boil the slices for 1 -2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry
Pat completely dry and transfer to the baking trays, make sure the slices don't overlap at all.
Brush with olive oil and sprinkle with the cinnamon, rosemary, salt and black pepper
Place in the preheated oven and bake for 20mins checking frequently after 10 minutes to make sure they don't burn.
Remove from the oven once they are crisp and start to brown.
Serve immediately.
Your butternut squash crisp is ready to be eaten!!!
A few weeks ago, I had the opportunity of demonstrating how to make butternut squash crisp to the people of Kingstanding Community and guess what???? Everyone loved it!!!
Butternut squash crisp is the healthier and tastier version of the our everyday crips. Made with yummy butternut squash, this crisp is simple and quick to make. It is seasoned with cinnamon to give it that lovely aroma and flavour!. Fresh rosemary was added for additional flavour; if you don't like rosemary feel free to use any other herb. You can roast it with the peel as it becomes soft and palatable when cooked. Below is the recipe, just a few lines
One small Butternut squash
few sprigs of Rosemary, chopped
1 tsp Cinnamon
Freshly ground black pepper and salt to season
Olive oil
Method
Preheat the oven to gas mark 5/ 190C/ 375F and line two baking trays with parchment paper.
Bring a large pot of water to boil.
Peel the butternut squash and cut in half lengthwise. Using a very sharp knife, thinly slice the squash to about 1/2 an inch thick (the thinner the cut, the faster and crispier it will cook).
Boil the slices for 1 -2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry
Pat completely dry and transfer to the baking trays, make sure the slices don't overlap at all.
Brush with olive oil and sprinkle with the cinnamon, rosemary, salt and black pepper
Place in the preheated oven and bake for 20mins checking frequently after 10 minutes to make sure they don't burn.
Remove from the oven once they are crisp and start to brown.
Serve immediately.
Your butternut squash crisp is ready to be eaten!!!
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