The weather has turned chilly here again today. I am ready to prepare a recipe that we made in Arles last fall and that I loved. I think that I have even found the proper type of pumpkin to make it with at Harris Teeter.
I photographed these at the Onion and Apple Festival in Le Vigan, where my dear friends Richard and Nadine live. (sigh) As soon as my oven is repaired (still about another week), I plan to make this dish. Hopefully, Batman will like it.
Tian de Potimarron (Baked Squash)
1/2 c. olive oil
3 slices of bacon, cut in 1/4 in. short strips
2 onions, minced
One 3 lb. squash peeled, sliced and cut into 3/4 in. cubes (look at the picture above from Le Vigan to see what the squash actually looks like so you will know what to buy- I do not know what to call it!)
2 bay leaves
2 garlic cloves, crushed and minced
A couple of grates of fresh nutmeg (or 1/8 tsp. of already ground- or to taste)
Salt and pepper, as needed
3 Tbsp honey
In a large, deep frying pan, pour in enough olive oil to cover the bottom, reserving the rest for later. Turn up the flame to medium high and brown the bacon. Add the onions and cook them for only about 3 minutes, not browning them, just sweating them. Add the squash and the remaining oil, and sauté over a medium flame, allowing them to lightly brown, for 10-15 minutes. They should start to become tender.
Remove the squash from the flame, fold in the bay leaves, the minced garlic and nutmeg. Salt and pepper to taste. Transfer to a baking dish and place in the oven at 375F. Let bake for 30 minutes. When just about done, drizzle the honey over the top, return to the oven and bake for another 10 minutes or until the honey caramelizes.
Bon appétit, l'Halloween!