from Vegetarian Cooking for Everyone by Deborah Madison

1 or 1 ½ butternut
5 garlic cloves
½ cup chopped parsley
salt and freshly milled pepper
3 tablespoons flour
extra virgin olive oil

Preheat the oven to 325 degrees and oil a shallow earthenware-baking dish.  Peel the squash and cut it into even-sized cubes, from 1/3 inch to 1 inch.  Toss it with the garlic, parsley, salt, and pepper.  Add the flour and toss again until the pieces are coated lightly, letting the excess fall to the bottom.  Pile the squash into the dish and drizzle oil generously over the top.  Bake, uncovered, until the squash is browned and tender when pierced with a knife, about 2 hours.  When served, the individual pieces will collapse into a puree.  This can be served alone or over pasta.

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