Butternut Squash and Rice Tian
Makes 8 to 12 servings
3 pounds butternut squash
¼ cup extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
1½ cups long-grain rice
6 large eggs
1½ cups (6 ounces) shredded Gruyère cheese
4 teaspoons chopped fresh sage or 2 teaspoons dried sage
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup fresh bread crumbs, preferably from day-old crusty bread
½ cup freshly grated Parmesan cheese
1. Using a sturdy vegetable peeler, peel the squash. Cut off the neck
where it meets the bulb and reserve. Quarter the bulb. Scoop out and
discard the fibers and seeds. Cut the squash neck and bulb into pieces
about ½ inch thick and 1 inch long. You will have a variety of shapes,
but as long as they are relatively the same size, it doesn’t matter.
2. Bring a large pot of lightly salted water to a boil over high heat
and add the squash. Cook until barely tender when pierced with the tip
of a sharp knife, 10 to 15 minutes. Drain and rinse under cold running
water. Set aside. (The squash can be prepared up to 1 day ahead, cooled,
stored in self-sealing plastic bags, and refrigerated.)
3. In a large skillet, heat 3 tablespoons of the oil over medium-high
heat. Add the onion and red bell pepper and cook, stirring often, until
the onion is golden, about 5 minutes. Add the garlic and stir until
fragrant, about 1 minute. (The vegetables can be prepared up to 1 day
ahead, cooled, stored in self-sealing plastic bags, and refrigerated.)
Cool the vegetables until tepid, about 10 minutes.
4. Bring another pot of lightly salted water to a boil over high heat.
Add the rice and cook until just tender, about 15 minutes. Drain, rinse
under cold running water, and set aside.
5. Preheat the oven to 350°F. Lightly oil a 10 by 15-inch baking dish.
In a large bowl, beat the eggs. Add the rice, squash, sautéed
vegetables, Gruyère, sage, salt, and pepper. Spread in the prepared
dish. Mix the bread crumbs and Parmesan, and sprinkle over the top.
Drizzle with the remaining 1 tablespoon oil.
6. Bake until the center feels set when pressed lightly, about 45
minutes. Serve hot, warm, or at room temperature.
Thanksgiving 101
Makes 8 to 12 servings
3 pounds butternut squash
¼ cup extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
1½ cups long-grain rice
6 large eggs
1½ cups (6 ounces) shredded Gruyère cheese
4 teaspoons chopped fresh sage or 2 teaspoons dried sage
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup fresh bread crumbs, preferably from day-old crusty bread
½ cup freshly grated Parmesan cheese
1. Using a sturdy vegetable peeler, peel the squash. Cut off the neck
where it meets the bulb and reserve. Quarter the bulb. Scoop out and
discard the fibers and seeds. Cut the squash neck and bulb into pieces
about ½ inch thick and 1 inch long. You will have a variety of shapes,
but as long as they are relatively the same size, it doesn’t matter.
2. Bring a large pot of lightly salted water to a boil over high heat
and add the squash. Cook until barely tender when pierced with the tip
of a sharp knife, 10 to 15 minutes. Drain and rinse under cold running
water. Set aside. (The squash can be prepared up to 1 day ahead, cooled,
stored in self-sealing plastic bags, and refrigerated.)
3. In a large skillet, heat 3 tablespoons of the oil over medium-high
heat. Add the onion and red bell pepper and cook, stirring often, until
the onion is golden, about 5 minutes. Add the garlic and stir until
fragrant, about 1 minute. (The vegetables can be prepared up to 1 day
ahead, cooled, stored in self-sealing plastic bags, and refrigerated.)
Cool the vegetables until tepid, about 10 minutes.
4. Bring another pot of lightly salted water to a boil over high heat.
Add the rice and cook until just tender, about 15 minutes. Drain, rinse
under cold running water, and set aside.
5. Preheat the oven to 350°F. Lightly oil a 10 by 15-inch baking dish.
In a large bowl, beat the eggs. Add the rice, squash, sautéed
vegetables, Gruyère, sage, salt, and pepper. Spread in the prepared
dish. Mix the bread crumbs and Parmesan, and sprinkle over the top.
Drizzle with the remaining 1 tablespoon oil.
6. Bake until the center feels set when pressed lightly, about 45
minutes. Serve hot, warm, or at room temperature.
Thanksgiving 101
