Thursday, October 4, 2012

ooh la la

I love, love, love (am I being too effusive) winter squashes. My mom says I was always a winter squash kind of girl. 

There are just so many to choose from.


I mean seriously, what is NOT to love. They are not only beautiful but sooo tasty.

That is why when I saw this recipe in my email yesterday, I just went ooh la la!!! (and you probably thought I was going to France or doing a can can)

French Recipe: Creamy Butternut Squash Casserole with Herbed Bread CrumbsRecipes from The Kitchn
Recipe adapted from Rosa Jackson. Serves 4
2 to 2 1/2-pound whole butternut squash
1 tablespoon olive oil, plus additional for drizzling
1/4 cup short-grain or arborio rice
2 ounces freshly grated Parmesan cheese
2 large eggs
Sea salt and freshly ground black pepper, to taste
Freshly grated nutmeg
Provencal breadcrumbs (recipe below)
Heat the oven to 375°F and lightly grease a 1 1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil.
Peel and slice the butternut squash. You should have 1 1/4 to 1 1/2 pounds prepared squash flesh. Heat the olive oil in a deep sauté pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process.
While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside.
Place the cooked pumpkin in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don't scramble. The mixture may seem on the liquid side, but this is fine.
Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.)
Bake for 35 minutes or until slightly toasted on top and set. Serve warm.
This recipe doubles very well; I use a 4-pound squash and bake the tian in a 9x13-inch casserole dish.
Herbed Bread Crumbs
1 cup dried bread crumbs (I can make my own with gluten free bread)
1 big handful flat leaf parsley, leaves only
Leaves from 3 to 4 sprigs of thyme or rosemary
2 cloves garlic, peeled
2 tablespoons olive oil
Salt and freshly ground pepper
In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper.
Keep airtight in the refrigerator or freezer (in a plastic bag or jar) until you need them.

I love that I can make it gluten free.
Now if Cameron Mathison would just appear at my door in his very cute apron ( read story here ) and maybe a nice chef's hat and prepare it for me I would really be saying OOH LA LA



  1. Sounds delicious! I thought at first that it would be loaded with butter, but uses olive oil instead! Yay! I'll be trying this!!

  2. Beautiful. How's the gluten free going? I think it's definitely the better way to go.

  3. I've never had squash. this looks delicious! maybe I should try it. :)

  4. My mouth is watering!


  5. This looks delicious! I just bought a squash so maybe I'll try it.

  6. This looks wonderful. Your pictures today are wonderful and you've convinced me to eat more squash. Have a great day. Blessings...Mary

  7. I'm the same way, Laura. Sit me down in the middle of that pile and I'd be happy forever.
    Your recipe looks so good, but my house is full of squash haters. Maybe this could change their minds???
    xxx, T

  8. Oooh, this does sound scrummy! I think squashes are one kind of vegetable that instantly make me think about autumn! The colours are just perfect for autumn - and the taste too! Warm and homely!


  9. Your photos are wonderful ! If I were there I could not choose ...
    I would like to buy all !

  10. Oh, I missed this post! That squashes are gorgeous! and I will enjoy having another squash recipe!


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