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“All The Squashes in The Bowl” Tian

May 6, 2010
7 Oaks Winter Squash Tian

By this time in the year, the last of the winter’s squash is in big bowls on my wooden bread table. Heaps of squash of all types and sizes need to be cooked before the nights warm up. The colors and shapes are sketch-worthy. Every night I chuck some in the oven and enjoy. That warms the house and keeps me happy and healthy.

All The Squashes in The Bowl Tian

5-6 cups mixed winter squash peeled, seeded, and cut into 1″ squares
1/4 cup ground fresh bread crumbs, made from homemade rye bread, if possible

1/2 cup  shredded Ricotta Salata or Cotijo cheese
1 large garlic clove, finely minced
1 teaspoon salt
freshly ground black pepper, to taste
1/4 cup olive or grapeseed oil

Preheat the oven to 400°.

Toss the squash with the bread crumbs and put into a greased shallow baking pan in one layer.

Mix the cheese, garlic and leftover bread crumbs. Sprinkle on the squash, drizzle with oil and toss lightly.

Bake 20 -25 minutes until soft when poked with a fork. Be sure the oven is at temperature before baking. If the crumbs brown too fast, loosely cover with foil until squash tests done.

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