Provençal Squash Gratin

• 2 pounds pumpkin or other firm, red-fleshed squash, well peeled of its hard rind, seeds and stringy flesh removed
• 7 or 8 cloves garlic, crushed, peeled, and finely c

Slice the squash into thicknesses of ⅓ inch and cut each slice into ⅓-inch strips. Cut firmly held bundles crosswise into tiny dice and toss them in a mixing bowl together with the garlic and the parsley, seasoning several times while tossing so that the cubes will be regularly seasoned and coated with