As most gardeners this year, we are struggling with an overabundance of squash. The freezer is filling, we have ingested as many as possible, and plants continue producing. My favorites of the season are these starburst squash, meaty, crisp and mild in flavor. Excellent for frying.
Yesterday I attempted a new strategy: oven baked squash chips. First step: remove the seeds.
Second step: thinly slice the squash into strips. Coat with olive oil, sprinkle with salt, then bake in the oven.
The challenge became baking the strips evenly, so I played around with oven temperature settings to try and attain an even crispness. Success proved elusive, but the taste was good. These will make a nice snack item or side for dinner.
In addition, the toasted squash seeds made a delicious snack item. The seeds, coated with olive oil and seasoning salt, are thinner than roasted pumpkin seeds and melt in the mouth.
This is our story, in real time and in photos. It is neither unique nor unusual nor extraordinary. But it is our story.