Wednesday, 19 February 2014

Butternut Squash Chips (AIP, Paleo, Gluten-Free)

Tasty oven fries made with butternut squash - packed with vitamin C, vitamin A and antioxidants… 

As you've probably noticed, I'm eating a lot more squash lately - I'm trying to reduce my intake of potatoes and pasta and so I've started making chips out of various other starchy veggies. Sweet potato chips were my favourite for a while, and then I started experimenting with butternut squash. They're lovely. 

These chips go really well with a moist roast chicken - that's my favourite way to eat them - or just try them with anything you'd normally cook up a batch of fries for. I've tried cooking them with oil, and that works fine, but I really love the decadence of roasting them in duck fat. It just seems to impart a sweeter flavour, and it's a more stable fat to use when you're cooking at higher temperatures. Just go with your preference. These chips are rich in natural carbohydrates and that all-important beta-carotene, too. 


butternut squash fries

Butternut Squash Oven Chips
Serves 4
Ingredients
half a medium-sized butternut squash (peeled and seeds scooped out)
a few tablespoons of olive oil, coconut oil or duck fat (your preference)
sea salt flakes, for sprinkling

Method
Heat the oven up to 200ºC. Slice the butternut squash into sticks and arrange in one layer on a shallow baking tray. Take a tablespoon or two of duck fat (or use olive oil) and rub the oil over the butternut sticks with your hands, making sure they're all covered. Sprinkle with a pinch of the salt and roast in the hot oven for about 20 minutes, turning once half way through cooking. They should be golden and tender.