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.
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!)
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
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.
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.