Serves 1-2
One reason that I love butternut squash is because it produces little to no waste. Of course the flesh can be used for multiple different dishes and sometimes there isn't a need to peel the squash. However, if the skin does need removing, I won’t dispose it, instead I roast them with the seeds, into a delicious snack.
The recipe is the easy way in reducing waste and utilising the entire vegetable.
Ingredients
1 Squash
1-2tbsp oil (optional)
choice of flavourings e.g. curry powder, paprika, za'atar
step1
Preheat oven to 180°C.
Cut the skin off the squash. I cut instead of peel because then you get a thin layer of skin which naturally flavours the strips and has a nice soft/crunchy texture.
step2
Remove the seeds with a spoon and transfer into a small bowl of water. This helps to separate them from the stringy, fleshy bits. Take the clean seeds and scatter on a baking tray.
step3
Lay out the skin on a baking tray, make sure none are overlapping and if using oil, drizzle now with any choice of flavourings.
Place both into the oven and roast for 18-20 minutes. Keep an eye on them, the drier, thinner bits will crisp up quicker. I personally like the crunch so yes there’s black bits but it’s not an issue.
step4
Remove from the oven and leave to cool and crisp up slightly more. Enjoy as a snack on their own or use as a topping such as on a salad.
Notes
- The oil is optional because I don't usually use it, either way it cooks through nicely. The oil just crisps up the seeds and skin quicker and slightly more.
- I like to just eat them plain, however, experiment with different flavourings on the skin and seeds. The seeds are delicious roasted in soy sauce or with a sprinkle of salt once cooked.
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