Crispy Butternut Squash "Skins"
September 27, 2020 • 0 comments
Seasoned and baked butternut squash skins left over from "Butternut Squash Pie" add a salty and crispy texture to lunch or dinner. We think of them as homemade "chips."
- Prep Time:
- Cook Time:
Ingredients
- (whatever you can fit in the cookie sheet) Butternut Squash
- (2-3 Tbsp) Green Pastures Virgin Coconut Oil - 26 oz
- (to taste) Salt
- (to taste) Pumpkin Pie Spice
Directions
Take out the butternut squash "skins" leftover from the "Butternut Squash Pie" recipe.
Preheat the oven to 375.
Line a cookie sheet with parchment paper.
Lay out the squash skins on the lined cookie sheet.
Melt the coconut oil and spoon over the skins.
Shake salt and pumpkin pie spice over the skins. Go lightly with the pumpkin pie spice or it could be bitter. You can be more generous with the salt.
Bake for 30-50 minutes, taking care not to burn. You can ensure a crisp texture by turning down, or off, the oven after they are well cooked and letting the skins sit until they crisp up.
