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    You are in: Home / Thanksgiving / Pumpkin or Butternut Squash Tian Recipe
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    Pumpkin or Butternut Squash Tian

    Pumpkin or Butternut Squash Tian. Photo by Chef floWer

    1/2 Photos of Pumpkin or Butternut Squash Tian

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    evelyn/athens's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 03, 2003

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2013

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Pumpkin or Butternut Squash Tian

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.5
     
    Calories from Fat 185
    72%
    Total Fat 20.6 g
    31%
    Saturated Fat 4.0 g
    20%
    Cholesterol 7.3 mg
    2%
    Sodium 275.4 mg
    11%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.2 g
    12%
    Protein 5.5 g
    11%

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