Recently my friend Nancy gave me a beautiful butternut squash, grown on a local organic farm. Butternut squash, which is a fruit, is one of the power foods, full of fiber, vitamins, and beta-carotene. But, all too often these good qualities are smothered in recipes calling for cream, butter and sugar. This simple recipe contains the squash, garlic, parsley, a bit of flour, and olive oil. It cooks slowly, forming a crispy crust, with juicy cubes of squash underneath. Besides being healthy, this recipe lets the squash flavor shine through. My husband and I both found it quite delicious.
Served along side the squash were fork tender lamb shanks, made from Kevin's excellent recipe at Seriously Good.
Since there are few ingredients in this squash recipe, the role of Italian parsley is crucial. The chopped parsley and pounded garlic combine into a persillade, which is tossed with the squash and a little flour. It's all packed into a deep casserole dish, with olive oil drizzled over the top.
A good meal, it's my submission for Weekend Herb Blogging. The terrific event created by Kalyn at Kalyn's Kitchen and being hosted this week by Ulrike at Kuchenlatein. Stop by her blog to see a roundup of other herby recipes from bloggers around the world.
Butternut Squash Gratin (Italian Parsley)
Note: This recipe wasn't written down formally. It was alluded to in an old Time-Life cookbook called Vegetables. This is how I did it.
1 butternut squash
2 Tablespoons all purpose flour
about 8 Tablespoons of chopped Italian parsley
4 peeled large garlic cloves, pounded in a mortar until a paste
about 1/4 cup olive oil
salt and pepper
Peel the squash and cut in half, cleaning out the seeds and fibers. Cut the squash into cubes about 1/2 inch wide and long. Mix the pounded garlic and parsley together. Put the cubes into a big bowl and add the parsley and garlic mixture and toss until distributed. Add the flour, some salt and pepper, and toss again. Put the squash into a deep casserole, (coated with olive oil or Pam) and drizzle the olive oil over the top.
Put the casserole in an oven preheated to 325 degrees F. Cook for 2 hours or until the squash is browned on top and soft underneath.