Pumpkin or Butternut Squash Tian

"The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!"
 
Download
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Chef floWer photo by Chef floWer
photo by JustJanS photo by JustJanS
Ready In:
55mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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)
     
  2. 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.
     
  3. 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
     
  4. Excellent. The ingredient list looked too simple to have this much flavor but I'm very glad I took a chance on this recipe.<br/><br/>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.<br/><br/>Thank you, this will be on my regular dinner rotation.
     
  5. good
     
Advertisement

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes