toodle.

Butternut Squash Chips with Rosemary and Garlic

Roast butternut squash wedges with fresh rosemary, thyme, garlic, and olive oil until golden-brown and tender.

VegetarianVeganHealthySide DishGluten FreeRoasted

Estimated Nutrition

Per Serving Total
Calories 515 kcals 515 kcals
Carbohydrates 65 grams 65 grams
Fat 28.5 grams 28.5 grams
Protein 5.2 grams 5.2 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

NutsSeeds
1
sprig
Rosemary
fresh
1
sprig
Thyme
fresh
1
clove
Garlic
chopped
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
30
ml
Olive Oil
2 tbsp total used for roasting
Vegetables
1
piece
Butternut Squash
small, peeled

Steps

  • Preheat the oven to 200°C.
  • Slice the butternut squash into six wedges on a chopping board.
  • Place the squash onto a non-stick baking tray.
  • Scatter the herbs and garlic over the wedges and drizzle with 15 ml of olive oil.
  • Season with salt and pepper.
  • Bake for 20 to 30 minutes until golden-brown and tender.
  • Serve the wedges on a plate.