Okay, okay ~ I know this recipe, with its components and ensuing texture no where near resembles bacon – but I had good intentions.
While living in PDX I frequently enjoyed Pixie Retreat’s raw sammies, one of which was a “raw” Mock BLT. Oh my…it was truly amazing. Raw, sprouted nut bread, slathered in a cashew cream mayo, topped with fresh lettuce, heirloom tomatoes, and a dehydrated eggplant bacon.
It was SOOOOOOO good.
If anyone lives in the PDX area and wants to overnight me one or two…or three of these goodies, I’d be forever grateful.
That said, I once also delved into the idea of Shiitake Bacon.
This one actually turned out quite well – I was impressed with myself.
However, when I dreamt up this squash version of the fakin’ bacon, it was simply in an effort to use of the plethora of squash brimming forth from my refrigerator doors, AND to try out my new Hickory Smoked Salt from Hamptons Salt Company.
Although, these marinated and roasted squash slivers turned out nothing like I’d hoped, and I suffered a major mandolin malfunction, they were still quite delicious.
Smokin’ Squash Bacon
1-2 large yellow squash, ends trimmed and thinly sliced (on a mandolin)
2 Tbs. coconut aminos
1 Tbs. fresh rosemary, minced
2 tsp. extra virgin olive oil
1/4 tsp. Hamptons Salt Company Hickory Smoked Salt
Preheat the oven to 425 degrees.
Marinate the squash slices in the coconut aminos, rosemary, oil, and salt for about 20-30 minutes.
Roast on a parchment lined baking sheet about 15-20 minutes, flipping halfway through the process.
Enjoy however your heart desires.