Pumpkin, Hubbard, butternut, spaghetti, acorn, and all the other little squashes.
Butternut Squash Chips 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 Bake in preheated 200 degrees oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.
Normally we shred and freeze to save for future Zucchini Breads and Zucchini Brownies. Even Zucchini Cakes. But with the lack of room this year we decided to can it up instead. According to Putting Food By, Zucchini and other summer squashes can be canned at 10lbs of pressure for 35 - 40 minutes. (Depending on if you have quarts or pints