Prep Time: 20 minutes Cook Time: 20 minutes 40 minutes
1 butternut squash, about 2 pounds
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped thyme
1 teaspoon sea salt
1 – Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside.
2 – Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8" slices using a mandoline slicer.
3 – Bring a large pot of water to boil. Boil slices in batches for 2 minute. Pat dry.
4 – In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated. Spread slices in a single layer over two baking sheets.
5 – Bake in preheated oven for 20 minutes, turning after 10 minutes. Check frequently to prevent burning. They may be done in less time.