Roasted Butternut Squash

Ingredients

• 1 butternut squash
• 1 teaspoon paprika
• 1 teaspoon oregano or mixed herbs
• 1 teaspoon sea salt
• 1 teaspoon sugar
• olive oil
• 1 large freezer bag or Tupperware box

Method

Heat up an oven really hot, 220°C/425°F/gas mark 7. Put an oven tray into it with non-stick baking sheet or tin foil and a little olive oil. Leave this to heat up in the oven.

Peel the butternut squash, and chop into fat chips – approx. 2 cm x 5 cm each.

Put the butternut squash chips, the sugar and all the herbs and spices into a freezer bag or large Tupperware container, pour in 1 tablespoon of oil, and shake it all about so well coated (fun to let the kids do this).

Pour the coated butternut squash chips into the hot baking tray (careful, this bit can sizzle), and cook them in the oven for 20-30 minutes, checking every now and again and turning them over at least once.

The butternut squash is cooked when nice and browned on the outside, and when the inside is soft – take one chip and test it after 20 minutes.

These are also great when reheated (5 minutes in oven), so can be kept overnight.