Loaded Butternut Squash Chips.
Think loaded potato skins, but better. At least that’s how we felt about them. The hint of sweetness from the butternut squash was soooo good with the savory toppings. These made a fantastic and fun appetizer.
I cut the neck end off a small butternut squash and peeled it. I then sliced it on the mandolin and layered the slices on a lightly oiled baking sheet. Sprayed the slices with olive oil and sprinkled with a little salt & pepper (or Cajun seasoning). I baked the ‘chips’ at 400 for 12 – 15 minutes (depending on the thickness) until they just began to lightly brown. I then removed them and topped them with shredded cheddar, crumbled bacon, and sliced scallion then back into the oven until the cheese was nice and bubbly. Let them cool slightly before topping with a dollop of sour cream and serving.
- 1 small butternut squash, peeled
- olive oil spray
- salt & pepper (or Cajun seasoning)
- 3 slices of bacon, cut into lardons and cooked until crispy
- ½ cup shredded cheddar
- 2 scallions, thinly sliced
- 3 Tbl. sour cream
- Preheat oven to 400 degrees. Spray baking sheet with olive oil.
- Cut the neck off the butternut squash and peel (reserve bulb portion for another dish). Using a mandolin or sharp knife thinly slice the butternut squash into chips. Place in a single layer on baking sheet and spray with olive oil. Sprinkle with seasoning. Bake for 12 - 15 minutes, depending on thickness, until just tender and beginning to lightly brown.
- Remove from oven and top with crumbled bacon, scallions, and shredded cheddar. Return to oven and bake an additional 5-7 minutes until cheese is bubbly. Allow to cool slightly before topping each with a dollop of sour cream.
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