The last few months of our CSA are filled with winter squash and our members love it! Winter squash lasts long after the season is over, jump over here to check out our storage tips! One of the best things about having an abundance of winter squash is you can try all sorts of fun recipes like these tasty winter squash chips.
Oven “frying” is a fun way to enjoy a crispy vegetable – much healthier than fried food and you control the ingredients. Gluten free? Just use gluten-free flour and breadcrumbs. Spice up the breading if you like! The first time we tried oven-frying was this summer with crispy summer squash. Vegetables slices are breaded then baked off at a high temperature. After we munched on these for an afternoon snack the wheels started turning – I think you could enjoy these with a lot of different vegetables. Let us know if you’ve tried it and stay tuned for more!
For this batch of chips I used sweet dumpling squash – our members don’t see this variety often in the shares. They’re small and sweet, just like their name! Sub acorn squash or even sliced butternut if you like. Acorn and sweet dumpling squash are ridged, so just leave the peel on and slice thin. Eaten in thin slices the peel never bothers me. The breading takes a little time, but just set-up a station and it will come together. The best tip I’ve found, is try to keep one had for the “dry” part and one hand for “wet” part. Mix up the aioli while they bake and enjoy right out of the oven. I’d serve these as an appetizer or even a vegetarian main dish.
Winter Squash Chips
2 small or 1 large winter squash
1 cup all-purpose flour
1 cup breadcrumbs
2 – 3 eggs
1/4 – 1/3 cup whole milk, cream, or half & half
canola or high-heat oil
1/2 cup mayonnaise
2 tablespoons fresh chopped rosemary
juice from half a lemon
1 teaspoon grated garlic
1 teaspoon dijon mustard
salt and fresh ground pepper to taste
Preheat the oven 450°F
Prep the squash. Slice each squash in half and scoop out the seeds. Cut the squash into thin slices.
Spread a layer of oil over two baking sheets.
Set-up breading area. Place the flour in a small bowl, season with salt and pepper. Place the breadcrumbs in another bowl, whisk the eggs and milk or cream together in another bowl. (start with 2 eggs and 1/4 cup liquid, add more if you run out while breading). Use one hand to dip the squash in the dry ingredients and one for the wet. Dip each slice in the flour, then the egg, then the breadcrumbs. Lay the slices on the oiled pans.
Bake squash for 25 – 30 minutes until golden brown. Flip halfway through cooking.
Make the aioli. Mix together the mayo, rosemary, lemon, dijon, and garlic. Season with salt and pepper to taste.