Richard Olney’s Provencal Squash Gratin
From The Classic Vegetable Cookbook by Ruth Spear
Ingredients
2 lbs. Butternut Squash, Hubbard, Pumpkin or Buttercup Squash, halved,
peeled, seeds
and stringy flesh removed
7-8 garlic cloves, peeled & finely chopped
½ c. finely chopped parsley
salt & freshly ground pepper
4 Tbsp. flour
1/3 c. olive oil
Directions
- Preheat oven to 350 degrees.
- Cut the squash into 1/3-inch slices, and cut each slice into 1/3-inch
strips. Cut firmly held bundles crosswise into tiny dice and toss them
in a mixing bowl with the garlic and parsley, making sure that the
cubes are well seasoned and coated. Add salt & pepper to taste.
- Sprinkle the flour over and toss the contents of the bowl repeatedly
until each cube is evenly coated with flour. (Add more flour if necessary – excess
with fall to bottom of bowl and can be discarded.)
- Generously rub the bottom and sides of an 11 x 14 inch gratin dish with olive oil and fill with the squash mixture. Smooth the surface and dribble olive oil in a crisscross pattern over it. Cook for 2-2 ½ hours, or until a deep, rich brown crust forms. The squash beneath will have melted to a near-puree.