Tuesday, 24 November 2015

Waste not, want not: crispy butternut squash skins

After roasting a butternut squash and scooping out the flesh, don't throw the skins away, do this while the oven is still on.

Spray oil over both sides of the skin.  Sprinkle with a little salt and maybe a spice too.
Place on a sheet of parchment in a roasting dish, spread out.

Bake in a medium oven until the skins are going crispy and starting to char.  Eat while still hot.  Mmmmmmm.

(Don't forget to wipe the skin well before you start roasting!)


  1. I must say that I cook butternut squash with the skin on and blast it all together to make soup

  2. THE ONE THING that makes me mad about butternut squashes is that bloody supermarkets stick bloody super sticky price labels directly onto them. Grrrr. They are a bloody nightmare to get off!!

    Your recipe sounds lush. I think it'd be nice with some garlic and herb dip!

  3. I did um and ah about that, Diane, but wanted to try doing the skins separately! :-)

    I think I was lucky, Rachel, the label came off easily and without leaving any residue.

    J x