Posts Tagged ‘butternut squash’

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!

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