• Parma ham-wrapped hubbard squash chips with paprika dip will become your new guilty pleasure! Crispy and full of flavour, they’re great as a snack but will be perfect as a side to roast chicken, grilled fish or chargrilled steak. 

    Parma ham-wrapped hubbard squash chips with paprika dip

    Serves: 4
    Cooking Time: 30 mins


    • Chips

    • 600g hubbard squash, peeled and cut into batons
    • salt and freshly ground black pepper, to taste
    • 100g Parma ham
    • olive oil, to drizzle
    • Paprika dip

    • 180g double-cream Greek yoghurt
    • 80ml (1/3 cup) mayonnaise
    • 15ml (1 tbsp) sweet chilli sauce
    • 2,5ml (½ tsp) smoked paprika
    • 5ml (1 tsp) red wine vinegar
    • microherbs, to serve



    For the chips, preheat the oven to 200°C. Line a large baking tray with baking paper and lightly coat with cooking spray.


    Season the squash batons with salt and pepper. Cut thin strips of Parma ham and wrap a small piece around each chip. Place the chips on the baking tray, drizzle with olive oil and bake, 20 minutes. Depending on their thickness, the chips might need a little extra cooking time. Allow them to cool for a few minutes before serving.


    For the dip, stir everything together.


    Serve the chips sprinkled with microherbs, with a side of paprika dip.