MIXED WINTER SQUASH PROVENÇAL
After several attempts at trying to do something graceful and personally riveting with acorn squash,
using typical sweet flavor accents, I concluded that it was an unruly vegetable. In a final moment of
vexation, I went to the market and selected one of every tumorous looking winter squash available.
Instead of employing the vegetables as a concave container for some syrupy assemblage, I applied a
little summer strategy and mixed three different types of squash with savory ingredients. While I'm
certain that this recipe would be successful using all acorn or butternut squash, I prefer the subtle
contrast of colors and flavors in the medley and the fact that a lot of winter-squash guilt is assuaged
with one fell swoop. Finally I must confess that while this concoction slowly baked for 2 1/2 hours,
I became quite the lover of this pumpkin-colored pulp.
Makes 6 to 8 servings
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8 cups cubed (1/2-inch) peeled winter squash, such as butternut, acorn and turban
1/4 cup instant flour
2 teaspoons ground ginger
6 cloves garlic, minced
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary
Salt and freshly ground black pepper to taste
1/3 cup plus 2 tablespoons fruity olive oil
Please note: We have included pastry flour instead of instant flour, which will cook down in the same manner.
||Preheat the oven to 325°F.|
||Combine all the cubed squash in a large mixing bowl, add the flour and ginger, and toss to coat.
Mix in the garlic, parsley, and rosemary, then season with salt and pepper. Pour in 1/3 cup of olive oil
and stir to coat the vegetables evenly. Transfer to a shallow 2-quart baking dish and drizzle the top
with the remaining 2 tablespoons olive oil. Cover with aluminum foil.|
||Bake covered 1 1/2 hours. Uncover and bake until the top is crusty brown, 45 to 60 minutes more.
The long baking allows the bottom layer of squash to almost melt while the top layer forms an enticing crust.
Let cool a few minutes and serve.|