baking
Crispy Butternut Squash
This recipe transforms seasonal butternut squash into crispy, golden squares seasoned with herbs, inspired by Italian scarpaccia. No pre-cooking required, making it quick and easy.
From YouTube · Oct 5, 2026
This recipe transforms seasonal butternut squash into crispy, golden squares seasoned with herbs, inspired by Italian scarpaccia. No pre-cooking required, making it quick and easy.
15 min, estimated
Prep time
50 min, estimated
Cook time
1 hr 5 min, estimated
Total time
8 (estimated)
Yield
Ingredients
9 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving180 kcal
- Fat
- 6g
- Carbs
- 30g
- Protein
- 4g
Whole recipe (8 servings): 1440 kcal
- 950 g butternut squash
- 80 g flour
- 80 g fine wheat semolina
- 1 sprig of rosemary
- 1 sage leaf
- olive oil
- pinch of salt
- pepper to taste
- 1 handful of Parmesan shavings
Method
10 steps- Preheat the oven to ().
- Peel the butternut squash, remove seeds, and cut into small cubes.
- Place the cubes in a blender or food processor and blend until smooth,.
- Transfer the squash purée to a mixing bowl.
- Add the flour, semolina, salt, pepper, chopped rosemary, and chopped sage to the squash purée. Mix well until combined.
- Line a baking sheet with parchment paper. Pour the mixture onto the sheet and spread evenly with a spatula to form a thin layer, about 0.5 cm thick.
- Sprinkle the surface with semolina or bread crumbs and drizzle lightly with olive oil.
- Bake in the preheated oven for, covering with aluminum foil halfway through to prevent excessive browning.
- Remove from the oven and let cool slightly. Cut into small squares or rectangles.
- Serve warm, garnished with Parmesan shavings.
Recipe notes
Equipment
- Oven
- Baking sheet
- parchment paper
- Blender or food processor
- Spatula
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Get 6 free recipes every month.Estimated nutrition
Per serving: 180 calories
Fat: 6 g · Carbs: 30 g · Protein: 4 g
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