Am meaning to make a Thai-ish recipe with semi-circles of sliced kabocha squash (tastes like butternut, I’m told) roasted with a reduced glaze containing sugar and fish sauce and what not.
Cooking at a relative’s place, I can’t use my wonderful, grody sheet pan from home, and I don’t want to leave polymers on their sheet pan. I assume that browning can be accomplished with aluminum foil. But does a Silpat brown well? I’ve never used one.
Thanks!
