I do realize that it’s been quite a while since I’ve posted. However, I hate when I pop over to someone’s site and they have a long list of excuses as to why they haven’t been posting. So I’ll save you the story and excuses and get right to it. And in the spirit of full disclosure, this one is interesting. I’m not going to call it a recipe, and I’m not going to call it a success. This interesting little story is about what didn’t work for me. Yes, the title sounds like a recipe. And if you want to know how this is SUPPOSED to go, head over to http://sugarfreelondoner.com and check out her recipe for easy butternut squash crisps.
Everything started out positive enough. My squash was perfectly ripe, and just the perfect size. When I seasoned the slices with olive oil and salt and pepper they looked just right. Then I slid that pan right into the oven and prepared myself for a delicious snack.
Even if you don’t check out her recipe, you can picture beautiful golden crisps that have just enough crunch. You can visualize a yummy salty/sweet snack that just begs to be eaten. And maybe yours turns out that way. But mine didn’t. Mine turned out like this.
And I think I know why. Because in order for food to cook PERFECTLY evenly, it must be PERFECTLY uniform. Guess. What. I don’t have time for that. I sliced those bad boys up on my mandolin thinking they LOOKED even. For the most part. Kinda.
Also, if you have never danced the line between golden brown and burned, its a fine one. It takes about a minute flat for those suckers to hop right on over to the charcoal side. So if you don’t pay attention every minute, if you have even one little other thing to do, bad things happen. Dark, yucky, bad things. And all of a sudden, you have butternut squash briquettes. Sadly, briquettes do not taste so wonderful. At this point, all I can do is cut my losses. And since it’s four days before Thanksgiving, I guess I can be thankful I still have pigs. They aren’t nearly as picky as I am.