- 5 pounds butternut or other firm orange squash
- 12 cloves garlic, minced
- 1 large bunch parsley, finely chopped
- 1 heaping teaspoon kosher salt
- Freshly ground black pepper
- 1⁄2 cup flour
- 3⁄4 cup olive oil
Preheat the oven to 350˚F.
Peel and seed the squash and cut it into 1⁄3-inch cubes.
Combine in a large bowl with the garlic and parsley.
Season with salt and pepper, then sprinkle in the flour and toss until all the cubes are coated with flour.
Oil a large gratin dish or wide, shallow casserole with a little of the oil.
Spread the squash mixture in the dish and drizzle the remaining oil over the squash in a crisscross fashion.
Bake until the top forms a crisp, brown crust, about 2 hours.
Prep time: 15 min
Cook time: 2 hours
Total time: 2 hours 15 min
Good to know
- Leek and Potato Soup
- Cider-Brined Roast Stuffed Turkey with Giblet Gravy
- Rye Bread and Apple Stuffing
- Mixed Rice Jambalaya
- Cranberry-Orange Relish
- Maggie Klein's Squash Gratin with Garlic and Olive Oil
Your turn to host Thanksgiving? There's no need to hide the beer and serve only wine. Here is a menu that should satisfy the traditionalists but provide plenty of opportunity to show off your favorite seasonal beers. There's also enough meatless stuff here to take care of the vegetarians in the crowd. (Note that this is not a complete menu; let those folks who ask what they can contribute bring the salad, bread, and pie. Assign someone to bring wine or other beverages for the non-beer drinkers.)
Also from The Microbrew Lover's Cookbook:
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Emily Barney/Flickr