Butternut Squash Crisps with Brown Butter and Shallot

Slice both ends off the squash, peel, halve lengthwise, and scoop out seeds. Cut into thin half-moons, approximately 4mm thick. Precise thickness matters — too thick and they steam instead of crisp.

Preheat oven to 220C (425F) with a rimmed baking sheet inside on the middle rack. Hot pan = immediate searing on contact.

Toss squash slices with olive oil, salt, and black-pepper in a large bowl until evenly coated. The oil should lightly coat each slice, not pool at the bottom.

Carefully remove the preheated pan from the oven. Lay slices in a single layer — do not crowd or they will steam. They should hear immediate sizzle on contact.

Roast 12-14 minutes at 220C until edges turn golden and centers soften slightly. Flip each slice with a thin spatula, checking for browning underneath.

Continue roasting 8-10 minutes more until both sides are deeply golden and edges are crisp. Internal texture should be tender when pressed with a fingertip. Remove from oven.

While squash roasts, thinly slice shallots into half-rings. Melt butter in a light-colored stainless steel pan over medium heat — the light color lets you monitor the browning process.

Continue cooking butter, swirling occasionally, until milk solids turn golden and the butter smells nutty, about 5-7 minutes. You will see foam subside and solids settle. Remove from heat immediately when golden — carryover continues to cook them.

Add shallots to the brown butter. Return to medium-low heat and cook 3-4 minutes, stirring occasionally, until shallots soften and turn a deep golden color. They should be slightly crispy at the edges but not burnt.

Transfer roasted crisps to a serving platter. Spoon the brown butter and shallots evenly over the top, including the crispy browned bits from the pan. Serve immediately while crisp.