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!"
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- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
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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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RECIPE MADE WITH LOVE BY
@evelynathens
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@evelynathens
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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
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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.
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