- 3 pounds yellow squash
- 1/8 cup flax meal
- 1/4 cup sorghum flour, or enough to evenly coat the squash
- 1 tablespoon olive oil
- 1/4 - 1/2 teaspoon sea salt
- A grind or two of black pepper
Preheat the oven to 500 °. Slice the squash into 1/8” to 1/4" slices (the thinner the slice, the quicker it will cook). Put the squash into a large bowl and toss with flax meal. Add the sorghum flour and toss to evenly coat the squash. You can add more if the squash pieces are not getting coated enough. Add the sea salt and black pepper; you can always add more at the end if you need to, so we recommend starting on the lower end. Place the squash on a lined baking tray and cook for about 30 minutes, flipping the squash after 15 minutes. Check the squash the last five minutes of cooking to be sure it isn’t burning—you want the edges browned, not black. We eat these as a side dish, a snack, or as a salad topper. The squash will last at least four days when stored in an airtight container in the fridge.