Pumpkin Tian

The French treat pumpkin like any other vegetable and don’t make any effort to play up its sweetness. Instead, they bring out its savory side in rich soups and also by roasting it, as in this tian, a Provencal roasted vegetable mixture named after the oval dish its typically baked in. Ever wondered what to do with that jar of Herbes des Provence in your cupboard? This is an ideal place to use it, and also a great recipe for butternut squash if you can’t find pumpkin. It's a good side dish, and a lovely supper for an autumn evening, served alongside a green salad.

Sharon Bowers

Pumpkin Tian

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    8 cups diced pumpkin, trimmed into 1-inch cubes Freshly ground black pepper
    1/3 cup all-purpose flour 3 cloves garlic, minced
    1 teaspoon dried Herbes des Provence (or 1 tablespoon chopped fresh rosemary leaves) 1/3 cup olive oil
    1 teaspoon salt 1/2 cup grated Parmesan cheese


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    • 1

      Preheat the oven to 400 degrees and put the oil in a 9 x 13-inch baking dish. Put the dish in the oven to preheat for at least 10 minutes.

    • 2

      Put the flour, herbs, salt and pepper in a gallon-size ziplock bag and toss the pumpkin cubes in it. Remove the hot pan from the oven and pour the floured pumpkin into the hot oil. Sprinkle with the garlic and use a large spoon to carefully toss the pumpkin and garlic in the heated oil. Sprinkle with the cheese and quickly return to the oven.

    • 3

      Bake for 40 to 45 minutes, until the pumpkin is golden, crisp-edged outside, and tender when pierced with a fork. Serve hot.

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