Before her untimely death in 1992, Laurie Colwin wrote a monthly article in Gourmet Magazine. I looked forward to the arrival of my magazine each month, and always stopped whatever I was doing to read what she had to say. I miss those articles; Laurie Colwin had a rare gift for making a reader feel she was a good friend, and she always made me laugh. Her advice was uplifting and helpful, and I’ve learned much about food and life from reading everything she published. Her books are a cherished part of my home library.
 
One of the articles I remember most described what a tian was (casserole type vessel or dish) and her recipe for making a tian of butternut squash. As most cooks do, I’ve adapted her recipe to my family’s tastes, and have been serving the delicious results every year as soon as the butternut squash appears in the farmer’s markets. You can actually use most kinds of winter squash, but butternut and delicata are my favorites for this dish. 

Squash Tian

 8 Servings

5-6 cups butternut squash, (or delicata), peeled, seeded, and cut into 1" squares
1/4 cup flour

1/2 cup Parmesan cheese
1 large garlic clove, finely minced
1 teaspoon salt
freshly ground black pepper, to taste
1/4 cup olive oil

Preheat the oven to 400°. Put the flour in a bag and shake the squash in the flour; discard any extra flour that does not adhere to the squash. Transfer the squash to a greased shallow casserole dish; the squash pieces can be close together, but should be in one layer. Sprinkle the squash with the cheese, and then the garlic; add salt and pepper. Drizzle the olive oil over all; toss lightly. Bake for about 20 – 30 minutes or until the squash is tender when pierced with a fork and crispy on the outside.
 
Note: make sure the oven is very hot before putting the squash in or you will end up with a soggy mess.
 
Amount Per Serving
Calories 172 Calories from Fat 88
Percent Total Calories From:
Fat 51% Protein 10% Carb. 39%
 
Nutrient Amount per
Serving
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 412 mg
Total Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g
 
Vitamin A 165% Vitamin C 37% Calcium 0% Iron 5%
 

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Winter squash is not only delicious, it is also full of vitamin A and other healthy nutrients. My Mother made this quick and easy recipe often during the fall months and it is, in my opinion, the best way to prepare banana squash.  It can be made in just a few minutes and is absolutely delicious!
 

Mom’s Crispy Baked Banana Squash

8 Servings

1/2 cup butter
1 pound banana squash, peeled and sliced in 1/4" pieces
salt and freshly ground pepper, to taste
 
Place the butter on a large jellyroll pan and melt it in a 400° oven. Remove the pan from the oven, dip each piece of squash in the butter on both sides, then place in rows on the pan. Sprinkle with salt and pepper. Bake at 400° until the edges begin to brown and the squash is tender, about 10-15 minutes.
 
Amount Per Serving
Calories 129      Calories from Fat 105
Percent Total Calories From:
Fat 81% Protein 3% Carb. 16%
 
Nutrient Amount per
Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 31 mg
Sodium 120 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g
 
Vitamin A 55% Vitamin C 12% Calcium 0% Iron 2%