- Butternut Squash
- extra-virgin olive oil
- ground pepper
Another incredibly simple recipe. Peel the squash. Slice it into 1/4 inch thick slices (in other words, very thin). Toss the squash with just enough olive oil to lightly coat it, and a generous grind of pepper.
Spread the squash out on a cookie sheet as thinly as possible. You’ll want approximately one decent-sized cookie sheet per squash, if you’re using more than one squash. Sprinkle lightly with salt and bake at 375 degrees for 15-20 minutes, or until it starts to brown and gets nice and tender.