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1
Heat the oven to 375Au00b0F and lightly grease a 1 1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil.
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2
Peel and slice the butternut squash. You should have 1 1/4 to 1 1/2 pounds prepared squash flesh. Heat the olive oil in a deep sautA pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process.
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3
While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside.
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4
Place the cooked pumpkin in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don't scramble. The mixture may seem on the liquid side, but this is fine.
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5
Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.)
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6
Bake for 35 minutes or until slightly toasted on top and set. Serve warm.
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7
This recipe doubles very well; I use a 4-pound squash and bake the tian in a 9x13-inch casserole dish.
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8
Bread Crumb Crust:
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9
In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper.
