From Main-Course Vegetarian Pleasures, by Jeanne Lemlin (1995)
Lemlin’s note: Here is a variation of a recipe that the late Laurie Colwin wrote in Gourmet. This crusty, garlic-scented dish needs just a salad to make it a completely satisfying and delicious meal, although a close friend of mine says it is absolutely spellbinding served on a golden bed of polenta.
1 large (3.5 lbs) butternut squash, peeled and cut into 1-inch dice
1/3 c. fruity olive oil (I use about half that amount)
2 garlic cloves, minced (I use more)
2 Tbs minced fresh parsley (I use more)
Salt to taste
Liberal seasoning of freshly ground black pepper
1/3 c. grated Parmesan cheese
Preheat the oven to 400 degrees.
In a large bowl, toss together the squash, olive oil, garlic, parsley, salt and pepper. Spoon the vegetables into 12 x 7 x 2” baking dish (I use a 9 x 13).
Sprinkle on the Parmesan cheese. Bake for 1 hour, or until the squash is tender, not mushy.
Serves 4 as a main dish; serves eight nicely at a dinner where a lot of other food is served.