This is delicious–I’ll stick my neck out.
We had it with some seasoned quinoa (sautéed onion, garlic, a small chili and a little steamed broccoli) last night for dinner and nearly finished the lot.
The recipe is adapted from one in the New York Times*, which in turn was adapted from a recipe in a cookbook by a legendary American food writer*, who most likely adapted it from something he ate in a restaurant in Provence*, which was probably invented by the grandmother of the restaurant owner*–who had passed it on to her daughter*.
In other words it’s a version of a traditional seasonal gratin dish.
It can be eaten as a vegetarian main course as we did last night or as an accompaniment to a roast chicken or some lamb chops–for instance.
1kilo/2 lbs of butternut squash–peeled, deseeded and cut into small chunks
4 cloves of garlic–peeled and chopped small
1 generous tablespoon of wholewheat/rye breadcrumbs
1 generous tablespoon of parsley--chopped
1 tablespoon of fresh thyme leaves
salt and pepper
3 tablespoons of olive oil
set the oven to 190C/375F
Combine all the ingredients in a large bowl and turn them over and over mixing them thoroughly together.
Tip into a roasting tray or better still an earthenware ovenproof dish.
Roast in the middle of the oven, for about an hour and a half–so it comes out nicely charred on top.
1*–Martha Rose Shulman
2*–Richard Olney–auther of Simple French Food
3*–All three names lost in the mist of time!