Pumpkin or Butternut Squash Tian
"The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!"
photo by limeandspoontt
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 8 cups pumpkin or 8 cups butternut squash, cut into 1 inch chunks
- flour
- 1⁄2 teaspoon crumbled dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup parmesan cheese, grated
- 1 garlic clove, minced
- 1⁄3 cup olive oil
directions
- Preheat oven to 400 degrees F.
- Butter a 13 x 9 inch baking dish.
- Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
- Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
- Bake for 30-40 minutes.
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Reviews
-
I made this recipe with a regular mid size pumpkin~used cooking spray on the pan &drizzled olive oil on half way through /since I was out of basil used Italian herbs & garlic the recipe easily made 8-10 cups cups of servings -delicious!~I left the Pumkin Tian to brown on one side & it made for aninteresting contrastof taste & textures(6cups were cooled & frozen for later use-hopeit turns out as nice?p.s I added a second tablesoon of parmean cheese per freezer bag of pumkin) -
I picked this recipe in dare!, and had it chosen, cooked, eaten and reviewed in 3 hours. That's because it's a simple recipe made with common (for our house) ingredients, but the taste was fantastic. I had 1kg of pumpkin which looked about half the 8 cups Evelyn asked for. It was a very generous serve for 4 people along with roasted potatoes, steamed veg and a roast shoulder of pork. We eat a lot of roasted pumpkin, but this recipe made it special. -
This is easier than I thought. The taste is pretty good. I microwaved the whole squash to soften it up and make peeling easier. It did not take long to bake. The dredging does make the taste a lot better. Thank you -
Excellent. The ingredient list looked too simple to have this much flavor but I'm very glad I took a chance on this recipe.<br/><br/>I increased the basil and reduced the olive oil. The flour dredging makes a big difference to the flavor and texture (I used a ziploc bag to 'shake' the pieces with whole wheat flour). I also threw in a sweet potato.<br/><br/>Thank you, this will be on my regular dinner rotation. -
good
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
