Tara Parker-Pope of The New York Times writes: There’s little more than squash here, seasoned with lots of garlic
and fresh herbs. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.” https://cooking.nytimes.com/recipes/1015468-simple-provencal-winter-squash-gratin
Serves 6
Ingredients
- 3 pounds winter squash (like 1 large butternut),peeled, seeds and membranes removed, cut in ¼-inch to ½-inch dice
- 4 garlic cloves, minced
- ¼ cup bread crumbs
- ½ cup finely chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper
- 3 tablespoons extra virgin olive oil
Directions
- Preheat the oven to 375 degrees.
- Oil a 3-quart baking or gratin dish with olive oil.
- Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
- Place in the oven and bake 1½ to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and
the top is lightly browned. Serve hot or warm.