Subscribe nowCustomer Service

Register Now

• Sign In
• E-mail preferences

Journal-News.com

Provencal Squash

By Ann Heller

Dayton Daily News

This recipe for garlic-studded squash, from Mediterranean Cooking, by Claudia Roden, is excellent with pork or chicken. It's attributed to the Provence region of France.

Makes 4 servings
1 1/2 pounds butternut squash
3 cloves garlic, minced
salt and pepper
2 tablespoons olive oil
1/2 teaspoon fresh thyme leaves

Preheat the oven to 400 degrees.

Peel the rind from the squash and remove any seeds from the bulbous end of the squash. Cut into 1-inch cubes.

Place in a shallow baking dish that has been sprayed with oil. Scatter garlic over and sprinkle with salt and pepper. Drizzle with oil and sprinkle with thyme. Stir to coat the squash with the oil.

Bake for 30 minutes until tender. The squash can be cooked longer to a creamy consistency.

*If you want a crusty exterior, toss the squash with 1 to 2 tablespoons flour before drizzling with the oil, then stir to coat the squash.

Approximate nutritional analysis per serving: 140 calories, 6.9 g fat, 0 mg cholesterol, 274 mg sodium.

---