Winter squash is a hardy vegetable that may be stored in a cool basement, garage, or cold cellar for months. In fact, this is one of the foods that sustained both Native Americans and newcomers to the New World through long, harsh winters. Choose from a variety of beautiful varieties of squash, such as ambercup, hokkaido, autumn cup, acorn, butternut, hubbard, banana, buttercup, sweet potato, carnival, delicata, gold nugget, kabocha, sweet dumpling, and turban. Try them all and become a squash connoisseur.
Makes 6 to 8 servings
1 cup shredded cheddar cheese, optional
¼ cup large-flake rolled oats
¼ cup chopped nuts (almond, walnut, pecan, or pistachio)
3 tablespoons chickpea or rice flour
1 tablespoon coconut sugar or brown sugar, optional
1 tablespoon dried rosemary or thyme
1 teaspoon coarse sea salt
1½ pounds winter squash, peeled, sliced, and seeded (see recipe introduction)
1 onion, sliced
3 small to medium potatoes, sliced
2 to 3 cups dairy or nut milk
½ cup grated Parmesan cheese, optional
1. Preheat the oven to 350°F. Oil a 2-quart baking dish.
2. Place the cheddar cheese if using, oats, nuts, flour, sugar if using, rosemary, and salt in a small bowl; stir to combine. Set aside.
3. Layer one third of the squash, onion, and potatoes in the prepared baking dish. Sprinkle one third of the oat mixture over. Repeat the layers two more times, finishing with the oat mixture.
4. Pour enough of the milk over the vegetables to come two thirds of the way up the sides of the baking dish. Using the back of a wooden spoon, press down slightly to moisten all the ingredients. Sprinkle Parmesan over the top if using. Bake until the vegetables are tender and the top is bubby and golden brown, about 1 hour. If the top browns before the vegetables are tender, cover with a lid or foil. Remove from the oven and let stand covered for 15 minutes before serving.