Have you seen ads for those Air Curler things on TV?
One of those “as seen on TV” products.
I’ve never had much use for those things (except Snuggies. Oh my.),
and this contraption seems to be no exception.
It sort of reminds me of a cheap cotton candy machine.
Unruly, complicated, scary, sketchy.
All things this quick-fix summer side dish is not.
Mary Madeline brought me this so-cute (squeal! so cute!) baby yellow squash,
and my mind immediately raced to this brilliant simplicity.
Folks, the answer to life is not simply “forty-two.”
It is “roast it with bacon.”
This may very well be The Best Thing I’ve Ever Made.
And it has two (two!) ingredients. Hardly a recipe.
Start by slicing up your yellow squash.
and dicing up a (pre-cooked) slice of bacon. Or two. Or twenty.
And roast at 400 degrees for a few minutes.
Sprinkle on some s and p.
And voila. Your summer vegetable woes have been relieved.
Roasted Yellow Squash with Bacon
1 small to medium yellow squash
1-2 slices of bacon, according to squash size (or more, if you’re smart)
sea salt and pepper, to taste
butter-flavored non-stick cooking spray
1. Preheat the oven to 400 degrees.
2. Cook your bacon, and let it cool. Slice the yellow squash into 1/8-inch rounds. Dice the bacon. Grease a baking pan, and add squash and bacon to it. Coat with non-stick cooking spray.
3. Roast for 10-12 minutes. Add salt and pepper, and enjoy. Thoroughly.
If you think you don’t like squash (I’m looking at you, teenagers), you think wrong.
You just haven’t done it right.
And this is totally, completely, 21290% right.