BUTTERNUT SQUASH CHIPS WITH ROSEMARY AND GARLIC
Ingredients
- 1 small butternut squash
- peeled
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 garlic clove
- chopped
- 2 tbsp olive oil
- salt and freshly ground black pepper
Directions
- Preheat oven to 200C/400F/Gas 6.
- On a chopping board
- slice the butternut squash into six wedges.
- Place the butternut squash onto a non-stick baking tray and scatter over the herbs
- garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes
- or until golden-brown and tender.
- Serve on a plate.
