Butternut Curls

Butternut Curls

Butternut Curls

A bit fiddly to make, these crispy indulgences make an excellent accompaniment to a BBQ steak.  Who am I kidding? I like them as a snack seasoned with salt, finely chopped thyme or rosemary and some grated Parmesan cheese. They really need to be eaten immediately though (not a problem here)

1. Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Keep the hollow bit for something else (Pumpkin Pie anyone?).

2. Using a mandoline, make thin strips of the flesh. Place the strips in ice water for 30 minutes.

3. Preheat 2 to 3 inches of oil in a heavy-based pot.

4. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Drain on greaseproof paper and season immediately.