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.