Pumpkin or Butternut Squash Tian

Total Time
Prep 15 mins
Cook 40 mins

The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Butter a 13 x 9 inch baking dish.
  3. Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
  4. Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
  5. Bake for 30-40 minutes.
Most Helpful

5 5

I picked this recipe in dare!, and had it chosen, cooked, eaten and reviewed in 3 hours. That's because it's a simple recipe made with common (for our house) ingredients, but the taste was fantastic. I had 1kg of pumpkin which looked about half the 8 cups Evelyn asked for. It was a very generous serve for 4 people along with roasted potatoes, steamed veg and a roast shoulder of pork. We eat a lot of roasted pumpkin, but this recipe made it special.

4 5

This is easier than I thought. The taste is pretty good. I microwaved the whole squash to soften it up and make peeling easier. It did not take long to bake. The dredging does make the taste a lot better. Thank you

5 5

Excellent. The ingredient list looked too simple to have this much flavor but I'm very glad I took a chance on this recipe.

I increased the basil and reduced the olive oil. The flour dredging makes a big difference to the flavor and texture (I used a ziploc bag to 'shake' the pieces with whole wheat flour). I also threw in a sweet potato.

Thank you, this will be on my regular dinner rotation.

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