I'm not a fan of soups so had never tried butternut squash before but I am now converted. For us weight watchers the butternut squash when baked is quite simply a zero point potato which Is a dream come true for us!
Start by preheating your oven to around 180-200 degrees.
First you need to cut/chip your butternut squash. You might struggle to cut the squash so zapping it in the microwave for 10 seconds before really helps. If like me you don't have a microwave then a decent set of knives will do the job.
I always use start by cutting the squash in half length ways. One half I keep in the fridge for another day (squash will be fine to store in a container for up to 5 days in the fridge when cut)
Next Take a spoon and scoop out the seeds.
At this stage you can peel the squash which is easy to do with a vegetable peeler. I personally like to keep the skins on when making chips or wedges for a more rustic texture/taste.
Cut your squash in half again width ways and then cut into desired sized chips or wedges.
Places them onto a baking tray and (if your a weight watcher) give them a few sprays of fry light oil, If you are not too worried about the oil then drizzle them with a little olive or vegetable oil.
Next choose some spices to add. I usually add salt, pepper, chili powder or paprika. I find this all taste amazing on squash chips.
Bake for around 20-25 minutes or until they start to crisp at the edges. Depending on how crispy and chip like you want them you can leave them in for longer or take them out sooner for a softer style chip.
...And thats it! Enjoy!
Let me know if you try them, and what you think :-)