Butternut Squash Chips with Rosemary and Garlic

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

Vegetarian Vegan Healthy Side Dish Gluten Free Roasted

Estimated Nutrition

Calories

515

kcal / serving

515 kcal total

Carbs

65g

per serving

65 g total

Fat

28.5g

per serving

28.5 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

sprig

Rosemary

fresh

sprig

Thyme

fresh

clove

Garlic

chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

2 tbsp total used for roasting

Vegetables

piece

Butternut Squash

small, peeled

Method

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.