I’ve already used the Silpat Entremet silicone baking pan for dozens of uses. I’ve roasted vegetables, baked my Earl Grey tea cookies, and made a mahogany butter crunch toffee in it. I love how it works like a nonstick pan and easily peels away from the food you’re making (which is why I especially love it with toffee).
The baking pan withstands temperatures up to 500 degrees, perfect for roasting onions and gingers for phở (Vietnamese noodle soup) stock. And it’s so easy to clean — just rinse it with water or with a mild detergent, wipe and dry it (just don’t fold it).
I’m looking forward to trying casserole-type dishes that require an edge, such as deep-dish pizzas and brownies. It also seems like it would be perfect for dishes that use less fat, since the silicone baking pan is nonstick and does not require tons of oil or butter, as some pans require greasing before baking.
Since I wanted to quickly roast some butternut squash for my toddler, I found this to be the perfect size — not too large, and sturdy once I placed it over a baking pan. The butternut squash was delicious — not oily or greasy, just caramelized with the honey and lightly accented with a little thyme.
Roasted Butternut Squash with Honey and Thyme
- 2 cups peeled, cubed butternut squash
- ½ tablespoon unsalted butter
- Leaves from 2 sprigs thyme
- 1 tablespoon honey
- 1 pinch kosher salt
- Freshly cracked black pepper
- Preheat oven to 425°F.
- In a small microwave-safe bowl, combine the butter, thyme, honey, salt and black pepper. Microwave for 15 seconds, or until the butter is melted. Stir to combine. Toss with the butternut squash cubes in a medium bowl until evenly coated.
- Pour butternut squash cubes onto the Silpat Entremet silicone baking pan. Roast for 20 minutes. Flip the butternut squash and roast for an additional 5-10 minutes, or until fork-tender. Makes 2 cups.