squash gratin

Here's another squash recipe. I had it with some nice cornbread and fried cabbage.



Provençal Squash Gratin

Adapted from René Jouveau's La Cuisine Provençal

1kg winter squash, peeled, seeded, and cut into 1cm cubes
1/4C flour
6 cloves garlic finely chopped with
1/2C parsley and several sage leaves
salt and pepper
1/4C walnut oil

Toss squash with remaining ingredients, except the oil. Spread evenly into a shallow baking dish and drizzle with the oil. Bake at 325ºF for 2 hours, until it's very soft and has a nice, dark crust.