I saw this pin on my Pinterest last week on Butternut Recipes, because Pumpkin ones are so last year. Although I still cave and post/bake/sell a lot of pumpkin dishes, I fell in love with butternut 2 years ago. It’s hard to believe that it’s been a mere 24 months since I tried butternut for the first time. I knew with that first bite, that there was some connection there, a budding relationship. I did a few (okay a lot) of butternut recipes last year. Don’t believe me? Here are some links to the posts I did featuring the squash.
And if I continue on the honesty train, I have never been a big pumpkin eater. I pretty much ate the Thanksgiving pumpkin pie out of traditional respect, but it never captivated me the same. When I made pies for our markets Farm to Fork dinner, I knew I wanted/needed to make a butternut pie. And sure enough, I got a butternut from a farmer on the next row over and baked it into a hazelnut crust (talk about smelling delicious). So today I have one of my first ever butternut recipes, yummy chips. Once you’ve done the hard part of skinning the butternut and slicing, it’s pretty freaking easy. Enjoy!
• Butternut squash
• Raw butter, melted
Let’s Make it Happen: thinly slice squash (note mandolin would be ideal for this kind of job, but for the old school slicerless like myself a good old knife and concentration works well). Boil water, toss squash in for a minute or two. Strain, pat dry. Spray parchment, season, bake at 350 for 20 minutes (cook time depends on the thinness of your squash. Keep an eye on them, making sure to turn over and keep them a nice golden brown. Enjoy!