1st Bttrnt Sq. "What'll we be today?"--2nd Bttrnt Sq. "Gratin I think--scary!".
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.
for 4
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!
Robin Ellis 
I have to confess that I have never tried butternut squash but looking at this it does make your mouth water.Robin you are certainly widening the scope of my cooking world I would not have given these a scond look, I will now.
Thank you
We are busy tucking into our butternut squash at the moment, they are so delicious, will try this recipe (this weekend). Thanks
Hooray!-buono appetito!
My neighbor had a bountiful harvest of butternut squash and this is a new, easy-looking recipe that I will try tonight.
You have a real talent for food photography…all your photos look so yummy!
Thanks Mary Anne.
Meredith takes a mean pic too and quite a lot of them!
This looks delicious. Presumably it would work with pumpkin as well – we had 2 huge ones donated by neighbours, one of which is now soup. We roast winter vegetables in the way you describe with a combination of pumpkin, red onion (is that OK for you?), turnip, sweet potato – anything in fact that can be roasted without turning to mush. Excellent either on its own or with meat dishes and casseroles.
Wow! This is so good. This recipe is a keeper.
Bon Appetit, Lynn!