So I did a little poll on Facebook and it looks like the Savoury won! So, here it is, a delicious, healthy, seasonal, and easy savoury recipe for you!
It’s definitely the Season of Squash … well, winter squash that is – butternut squash, acorn squash, spaghetti squash, and pumpkins!!
I was craving something savoury, crispy, and nourishing, and I had an acorn squash sitting on the kitchen counter just calling my name! I typically would chop it up and throw it in a stew or chill, but I was really wanting that crunch and crispy texture so I decided to try making chips out of the squash!
I’ve done zucchini chips in the past, and they were a hit and I also love to make sweet potato chips and figured I could make it work with acorn squash too!
I was planning to use my mandolin slicer to make perfectly sized chips but it was giving me a hard time, and not doing the best job (it’s a cheap little thing, so not the best for sturdier squash like the acorn squash!) so I resorted to cutting sliced manually, which worked, but not as good as I would have liked as I had some thinner pieces and some thicker.
Oh well, “rustic” chips, right??
I love the mixture of sweet and spicy, so I decided to toss the squash chips with coconut oil, and then sprinkled them with chill powder and coconut palm sugar!
Coconut palm sugar is one of my go-to unrefined sugars as it’s a slow releasing sugar, so it doesn’t spike blood sugars like refined sugar does! It also gives a nice subtle sweetness which I enjoy!
Acorn squash is a fantastic food. Squash in general really is. It’s full of digestive system supporting fibre and carotenoids (natural pigments in foods that the body can turn into powerful antioxidants!). I also love that it has a naturally sweet taste with a little bit of richness!
As the chips were roasting the house was filled with a delicious smell of squash and a hint of sweet spice! Enough to make my mouth water – actually my mouth is watering right now thinking about it!
As I was preparing the squash chips I noticed the perfectly ripe avocado also sitting on my kitchen counter (so many wonderful things find their way onto that counter!) and I thought, what a perfect addition to my chips – I’ll make a dip! An avocado dip, rich and creamy, to balance out the sweet and spicy in the chips!
I whipped up the avocado in my little blender with some garlic and onion powder, apple cider vinegar – to cut the richness – salt, and a dollop of coconut cream to make it a little lighter in colour!
Simple ingredients, but a perfect flavour to balance out the chips!
Avocado, of course, is super duper healthy too – lots of healthy unsaturated fats, and full of Vitamin C, K, and E, and a great source of Folic Acid!
This combo of chips and dip really hit the spot! For those of you celebrating Thanksgiving this weekend, this would be a perfect little appetizer to serve your guests and use up that yummy squash! You can try it with any variety of squash too!
- 1 large acorn squash, seeded, and sliced thinly
- 1 tsp chili powder
- 1 tsp coconut palm sugar
- ¼ tsp salt
- ½ tablespoon melted coconut oil or olive oil
- For the Dip:
- 1 medium avocado, pitted
- 1 tablespoon coconut cream (optional, but makes the dip creamier!)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
- 1 tsp apple cider vinegar
- ¼ tsp salt
- Preheat the oven to 400 degrees.
- Toss the sliced squash in a bowl with the oil, chill powder and coconut sugar, and salt to coat.
- Place on a baking pan lined with parchment paper, making sure no slices are overlapping.
- Bake for 20-25 minutes until slightly browned, flipping once halfway through cooking.
- Turn oven to broil, and cook for 2-3 more minutes to crisp up.
- Meanwhile, make the dip.
- Add all the dip ingredients to a small food processor or magic bullet and blend until smooth. Place in the fridge until ready to eat with the chips!
Have a great Thursday, and a fantastic weekend!
Nutritionist in the Kitch