This is a dish based on one I learned at Chez Panisse. The hardest part of the dish is peeling the squash.* Once that is done it goes together in a snap. I tend to go with savory seasonings, but you could use cinnamon, cardamom, ginger, and orange juice as seasoning as well. These spices would go fine with garlic and pepper. Speaking of garlic, you can use a good quality garlic powder instead of the fresh if you wish.
INGREDIENTS:
1 medium size butternut squash ¼ C olive oil 1 clove whole+2 cloves of garlic minced 1 Tbsp of Wondra Flour, or All-purpose flour-Optional** 1-2 Tbsp fresh herbs such as oregano or sage -Optional- ½ C of minced flat leaf parsley, or ½ C fresh bread crumbs lightly oiled, or ¼ C grated Parmesan or dry Jack cheese, or a combination of these.
METHOD:
Peel a butternut squash and cut into cubes- ½ inch to 1 inch as long as they are consistent.
Toss the squash cubes into a bowl and drizzle with olive oil, then toss the cubes around to coat evenly with the oil. Don’t soak the squash, but do make sure all of it is lightly coated.
Rub a gratin dish with the peeled garlic clove and then lightly oil the dish.
Put the squash into the dish, sprinkle lightly with flour and salt and pepper. Toss some herbs such as sage or oregano over it.
Bake in a 375°F oven for one hour or until the squash is tender and caramelizing on the edges.
Ten minutes before it is done, scatter minced garlic over the whole thing, or toss the parsley and the garlic together, or cheese, or seasoned breadcrumbs, or combine them all and put over the gratin.
Serve hot.
Chef’s Notes and Tips:
You can do this with pumpkin as well as other firm squash. Adding apples to the squash is a nice addition and brings out the natural sweetness of the squash. This would be good with a handful of pine-nuts or chopped hazelnuts sprinkled over the top of the squash in the last 8-10 minutes.
*To peel butternut squash: Do not bother with a peeler, just cut off the globular bottom of the squash, the top of the cylinder and base of the globe. Stand the cylinder on the cut base and use a large chef’s knife to cut the skin away from the squash by cutting down the side of the squash, turning the squash after each stroke. For the base, do the same, just follow the curve. Split the globe and scoop out the seeds, then trim the halves to best get the size cubes you need.
**Wondra contains rye flour and is milled a little differently. The rye flour caramelizes easily and is what gives a real nice crisping and color to professional cooking. The flour is used to soak up liquid the squash might give off, preventing steaming/mushiness, and gives good color.
Serves: 4
Source: Chef Andrew Cohen
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