Butternut Squash Gratin (Italian Parsley)
Note: This recipe wasn't written down formally. It was alluded to in an old Time-Life cookbook called Vegetables. This is how I did it.
1 butternut squash
2 Tablespoons all purpose flour
about 8 Tablespoons of chopped Italian parsley
4 peeled large garlic cloves, pounded in a mortar until a paste
about 1/4 cup olive oil
salt and pepper
Peel the squash and cut in half, cleaning out the seeds and fibers. Cut the squash into cubes about 1/2 inch wide and long. Mix the pounded garlic and parsley together. Put the cubes into a big bowl and add the parsley and garlic mixture and toss until distributed. Add the flour, some salt and pepper, and toss again. Put the squash into a deep casserole, (coated with olive oil or Pam) and drizzle the olive oil over the top.
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