Recipe: Winter Squash Tian Provençale

Makes 8 servings

1 Butternut squash (3 pounds), or a piece of Hubbard squash

3 tablespoons olive oil

1 medium onion, peeled and finely chopped

1 cup short grain white rice

2 cups boiling water

3 eggs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 cup grated Gruyere, or other Swiss-style cheese

1. Butter a wide, 6-cup baking dish and preheat oven to 375 degrees.

2. Peel the squash and discard the seeds and their strings. Cut the squash into 1-inch chunks.

3. In a heavy pot over medium heat, add the oil and sauté onion until it is very soft and just beginning to color, then stir in the squash cubes, rice and boiling water and cook, stirring several times for 10 minutes.

4. Whisk the eggs in a small mixing bowl then ladle in some of the liquid from the simmering pot, whisking continuously. Take the rice mixture off the heat and stir the egg mixture into the rice mixture, then stir in the salt, pepper and nutmeg.

5. Transfer the squash and rice mixture to the prepared baking dish, cover with grated cheese and bake until browned and set, about 40 minutes. Serve warm.

From Greg Atkinson, Seattle Culinary Academy

at Seattle Central Community College