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Description
Quick, easy, delicious, and not to mention healthy.
Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (with long necks)
- Parmesan cheese (To taste)
- olive oil
- kosher salt
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Directions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandoline, slice each squash into thin slices, about ⅛th of an inch thick.
- Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to become crispy when baked). After 2 minutes, carefully drain and rinse the slices until they are cool to the touch. Pat the slices dry with a towel to remove excess water.
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