Butternut squash is one of my favourite vegetables at the moment, it has been perfect for baby led weaning, mashed, roasted, boiled, it always turns out tasty and healthy. Ok, it makes a lovely hearty soup, but today I was feeling creative, so I tried something a little different with it.
Butternut squash is a winter squash, but it seems to be around all year, you can dress it up for the summer easily!
Low in fat, and high in fibre, it contains potassium, important for bone health, and vitamin B6, for the proper functioning of both the nervous and immune systems.
It’s bright orange flesh gives away the fact that it is packed full of carotenoids, particularly beta-carotene, shown to protect against heart disease. And on top of that, there are high levels of Vitamins C and A and folate. Super!
In fact, because it is so virtuous, I feel less naughty for frying it in a little olive oil to make crispy chips. It is perfect for baby led weaning, little fist sized chunks with a crispy outside and a creamy inside make for an interesting new texture and a pretty tasty side dish for the adults too! Have a look at the recipe below…
1 Butternut squash
2tbs plain flour
1 heaped tsp mixed herbs or any that you have
1/2 tsp smoked paprika
It’s a fairly simple method, I like easy…the hardest part is peeling and chopping the squash, but once peeled, cut into large chunky (mis-shapen) chips.
Boil until tender but not overly mushy.
Drain away the water and dry on kitchen paper to remove most of the excess water.
In a shallow dish, mix flour, smoked paprika, mixed herbs and pepper to season.
Lightly coat the butternut chips in the flour and sake away excess flour.
Lightly fry in an oil of your choice, I love some olive oil.
Drain again on kitchen paper and garnish with chopped fresh or dried herbs if you fancy!