Butternut... baked

Our squash season is hanging around quite nicely, with squash in the laundry room and on the counter, it's about time to bake it up!

I used this recipe from "The American Vegetarian Cookbook" by Marilynn Diamond.

It's 3 TBSP Whole Wheat Pastry Flour, 3 TBSP Olive Oil, Three cups peeled, diced Butternut (or other winter squash) into 1/2" cubes. Also, 1/2 cup Parsley. 2-3 cloves Garlic, minced.

I recommend vertically stripping the skin from your squash, an easy task with an extra sharp veggie peeler, Mine is a Swiss Pro.

Warm your oven to 325 degrees, and toss all ingredients to coat, and let roast until top is crunchy, and bottom browns slightly, if at all. This is about 2 1/2 hours, a great bake! It's delicious tossed over the top of a stew, and as a side dish for your holiday meals.

I had enough squash to make two separate gratins, so I reheated my squash the next day in the oven at about 250 degrees for a half hour, covered with aluminum foil.