Pumpkin or Butternut Squash Tian

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.

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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

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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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good

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My D oldest D who introduced me to RecipeZaar last year made this for me during a recent visit to her home. I have to say I thought the recipe sounded exotic or different! I've never had anything like this - it was so good! I think she followed the recipe exactly. I can't wait for pumpkins to come back into season. A keeper for sure! Thank you. And thank you DD.

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Easy and tasty. A very interesting effect with the firm edges and the soft middles. As they got cooler, some of the chunks seemed a little dry on the inside, but overall they were good. I think it may have been in part because I used the olive oil spray and maybe was a bit too sparing. BUT---I was thinking of doing this again and cutting the pieces into steak-fry sized sticks, and essentially using them as a healthier (and tastier!) variant on a french fry. I used garlic powder rather than actual garlic to achieve better distribution of the flavor. Also, 1/4 cup of flour was more than enough for the amount of squash.

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I've never tried coating pumpkin or squash in flour before baking, so I knew I had to try this. I had a medium-ish sized pumpkin and thought I wouldn't have 8 cups but ended up with at least 9 or 10! I mostly eyeballed the amount of seasoning and it all worked out nicely. I love how the flour gave the pumpkin just a little bit of extra crispness. Thanks!

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I made this recipe with a regular mid size pumpkin~used cooking spray on the pan &drizzled olive oil on half way through /since I was out of basil used Italian herbs & garlic the recipe easily made 8-10 cups cups of servings -delicious!~I left the Pumkin Tian to brown on one side & it made for aninteresting contrastof taste & textures(6cups were cooled & frozen for later use-hopeit turns out as nice?p.s I added a second tablesoon of parmean cheese per freezer bag of pumkin)

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Just excellent aned easy. Mine looked just like Chef Flower's photo. I'm trying to find a way to work them into the xmas menu now. I only made enough for 2 but we could have eaten more. I also used just a few drips of oil and no problem. Oh, and no basil, so I used herbes de provence and just great.

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Like this needs another rating! I served this dish at a dinner party...everyone raved about it. I did do roughly 6 cups (half a large Kent pumpkin) and this was ample for 6 people with a serve leftover...this I had on toast for breakfast the next day and it was heavenly...definitely will be a regular in this house!!

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I made this for *Zaar World Tour III* this was a great way of preparing pumpkin. All the flavours blended in very nicely and instructions were perfect. Thank you evelyn/athens

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The description says it all. This was pure vegetable heaven. I will not do my roast pumpkin any other way from now on. Thanks Ev for a great recipe! Made for ZWT III

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My boyfriend made this for his family Thanksgiving. It was the talk of the dinner. A very creative and tasty addition any holiday meal.

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Simple and delicious! We had this as a side with our Christmas turkey. Thanks for sharing evelyn/athens

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delicious. uses a lot of oil though so perhaps not for the calorie conscious.

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Roast pumpkin, yummm..one of my favourite vegetables. I served this with a roast beef dinner. Delicious, thanks for sharing.

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A delightful vege dish that's easy to prepare & a nice change from regular roast pumpkin. I sprayed mine with olive oil spray instead of drizzling to keep the cals down and it worked a treat. A keeper for sure! Thanks for sharing.

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Suddenly realized I haven't reviewed this despite having it quite a few times! This is a seriously beautiful side dish, the flavours melt perfectly together and it goes with just about anything. Easy too, I love veggie side dishes which you can chuck in the oven and forget about! Thanks for an ace recipe Evelyn!

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I've had this recipe picked out for some time now. I'm so glad I finally got around to trying it. I used a butternut squash. Be sure that it browns nicely otherwise you get a floury taste. The inside just melts and is creamy. I served this with a salad and some baked tilapia. Very nice combo.

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