Butternut squash chips (gluten free)
Category:
Main
Free from:
Gluten, milk/lactose, nut, sesame, egg, soya, lupin, sulphites, fish, crustaceans, mustard, celery, molluscs, meat. VEGAN
Contains:
None of the 14 key allergens
Alternatives:
This recipe also works well with courgette, other types of squash, potato and sweet potato
Preparation time:
10 minutes
Cooking time:
25-30 minutes
Serves:
2
Ingredients
½-1 butternut squash (peeled, deseeded and cut into chip shapes)
Olive oil spray
1 tbsp fresh/dried rosemary
1 tsp coarse sea salt
Method
1. Preheat the oven to 200°C
2. Prepare the butternut squash
3. Spray an oven tray/roasting tin with spray oil
4. Place one layer of butternut squash on the tin
5. Spray the butternut squash with spray oil
6. Sprinkle generously with coarse sea salt and fresh/dried rosemary
7. Roast for 25-30 minutes until tender
Serving suggestion: Serve as a substitute for potato or as a an additional vegetable. They really are incredibly tasty.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
