I’ve had a lot of yellow squash lately in my CSA box. A lot. And I’ve used it in all sorts of ways; Two recent incarnations are here.
That’s chilled yellow squash soup and summer squash paella. While contingents of the family did enjoy them, none of them got the response of “When can you make more??” or “The last one is MINE!” Until tonight.
And it’s the least pretty of the recipes, as well as the easiest. But this is the one the kids fought over.
One to Two Yellow squash, cleaned
Olive oil (I use spray in an atomizer – You could put some on a paper towel as well)
Heat the oven to 225.
Using a mandolin (or a knife with very steady hands – Mine could never do this!) slice the yellow squash very thin. Spray a baking sheet with some olive oil or rub some on with the paper towel. Place the sliced squash on the sheet. They can touch, they will shrink quite a bit. Spray or rub on a little more olive oil, and then sprinkle on some salt.
Bake for 45 or so minutes. I’d start checking around 35. You want them to be just starting to get dark.
The kids, seriously, fought over these. They said they tasted like potato chips (T is intolerant of potatoes so we don’t get those much here) and T begged me to make more. This one was a win!
I’m super excited to be part of Allergy Free Alaska’s first Whole Foods Friday! 🙂
And, since this is part of my CSA haul, I certainly couldn’t forget In Her Chuck’s What’s in the box? CSA link!
It’s been awhile since I joined Wellness Weekend but I think this one fits!
And how can I resist joining something called Healthy Vegan Fridays?