Guest guest Posted July 22, 2001 Report Share Posted July 22, 2001 * Exported from MasterCook * Provencal Winter Squash Gratin Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 441 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash -- up to 2 1/2 pounds 5 garlic cloves -- finely chopped 1/2 cup chopped parsley Salt and freshly milled pepper 3 tablespoons flour Extra virgin olive oil SERVES 4 TO 6 A long, slow baking intensifies the already deep flavor of the squash. In his book Simple French Food, Richard Olney suggests cutting the squash into tiny cubes. For special meals I make it his way - it's marvelous looking with the crusty cubes of squash tinged brown on the edges. But for every day, I cut the squash into larger pieces. Preheat the oven to 325F and oil a shallow earthenware baking dish. Peel the squash and cut it into even-sized cubes, from 1/3 inch to 1 inch. Toss it with the garlic, parsley, salt, and pepper. Add the flour and toss again until the pieces are coated lightly, letting the excess fall to the bottom. Pile the squash into the dish and drizzle oil generously over the top. Bake, uncovered, until the squash is browned and tender when pierced with a knife, about 2 hours. When served, the individual pieces will collapse into a purée. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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