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!)

3 comments:

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

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  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!

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  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

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