1 medium size butternut squash, cut into cubes
1/4 cup olive oil
1 garlic clove, whole
2 cloves garlic, minced
1 tablespoon all-purpose flour
Salt and pepper
1-2 tablespoons fresh herbs such as oregano or sage
Optional: 1/2 cup minced flat leaf parsley; or 1/2 cup fresh bread crumbs lightly oiled; or 1/4 cup grated parmesan or dry Jack cheese, or a combination of all of these ingredients
Peel a butternut squash and cut into cubes, 1/2 inch to 1 inch as long as they are consistent in size. Toss in olive oil.
Rub a gratin dish with the peeled garlic clove and then lightly oil the dish.
Put the squash into the dish, sprinkle lightly with flour and salt and pepper. Toss some herbs such as sage or oregano over it and maybe drizzle a little more olive oil.
Bake in a 375°F oven for 60 minutes or until squash is tender and caramelizing on the edges.
Ten minutes before it is done, scatter minced garlic over the squash, or toss the parsley and the garlic together, or cheese, or seasoned breadcrumbs, or combine them all and put over the gratin. Serve hot.
Note: This recipe works well with pumpkin as well as other firm squash. Adding apples to the squash is a nice addition, too, and brings out the natural sweetness of the squash.