Slice the squash into thicknesses of
Generously rub the bottom and sides of a fairly deep earthenware gratin dish with olive oil, fill with the cubed squash mixture, pressing gently and evening the surface, dribble olive oil in a crisscross pattern over the entire surface, and cook in a gentle oven (325° to 350°) for from 2 hours to 2½ hours or until the surface forms a deep, rich brown crust—falling just short of being blackened. Beneath the crust the squash should have melted to a near purée, the cubes retaining perfectly their form but ready to collapse at the touch of a fork or a tongue.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.