Tuesday, February 21, 2017

Sunday Dinner: Provencal Squash

The main dish of this Sunday dinner was actually sausage, potatoes, and sauerkraut, but the provencal squash is what I really want to tell you about.



Saturday:
thaw sausage
get sauerkraut out of crock in basement and into jar in fridge
peel and cube butternut squash
make cranberry applesauce (I think that's the last bag of frozen berries I have!)

Sunday morning:
assemble sauerkraut, sausage, potatoes and put in oven on timed bake
assemble provencal squash and add to oven
set out cranberry applesauce to come to room temperature

Sunday noon:
set table

I do love a side dish vegetable that is tasty and innovative but still answers to the description of vegetable; if a "side dish" has substantial cheese or meat or breadcrumbs, I treat it as a main dish, but then I still am back to square one for a vegetable.  So here is Provencal Winter Squash Gratin from Vegetarian Cooking for Everyone.  It's not hard, but it's clever with the ingredients and so delicious.

Provencal Squash

Place in large shallow casserole dish, well-greased:
approximately 2 lbs. winter squash, such as butternut, peeled and cubed
5 garlic cloves, chopped
1/2 cup chopped parsley
3 Tbsp. flour
salt and freshly ground pepper to taste

Toss gently to combine.  Drizzle generously with olive oil.
Bake uncovered at 325F for 2 hours.

Note:  I have not once included the parsley because I never remembered to buy it before I made this dish!  So a few times, I would sprinkle in a little dried rosemary or sage.  But I really do intend to include parsley next time I make this squash.

3 comments:

Becky said...

I have a few pounds of cushaw squash in my freezer - a friend had a bumper crop pop up out of her compost bin that she shared. I've been told I need to find some new ways of dealing with it, so I'm going to try this. Thanks!

jenny_o said...

I love squash, and to think I never had it until I left home. One summer between university years I boarded with an elderly lady who had been a dietitian in the US for years and was now retired back in Canada. She was a lovely cook. I ate like a queen. Put on ten pounds. Had to make two new skirts to get through the summer job! You probably didn't need to know all that. But I was very fond of her and squash was just one of the many ways she enriched my life.

And it's such a nutritious veggie! This looks like an easy, delicious way to get the goodness of it.

e said...

Just a week or two ago I showed my niece how easy it is to bake diced butternut squash. 400f for 40 minutes... so delicious! At my house it is the foundation of many one pan meals.

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