Squash Tian

This is from member Bob. He says:
Here is a pretty good way to cook some of the up-coming winter squash.  I think butternut is best but any of the firmer winter squashes, or pumpkin would suit. It’s called a tian, originally for Provence (where the dish was usually made with courge rouge and was taken to the village bakery in the morning to cook in the big oven once the bread was done).   It is basically a slow vegetable roast, and all kinds of other veggies can be done in this way like eggplant, zucchini, etc but I think squash is the best.   We always make it for Thanksgiving. Try it…
Squash Tian
1 or 2 peeled and seeded butternut squash (about 3-4 lbs.)
1/4 cup or less flour
6 or more finely minced garlic cloves
1 Tbs. fresh thyme (or 1 tsp. dried)
2-3 Tbs. grated parmesan cheese
1/3 cup olive oil
salt & pepper to taste
Cut the squash into 1 inch cubes and put in a sieve or colander over the sink.  Toss first with the flour , then the garlic, thyme, S&P and half the cheese.  Oil a casserole or pyrex dish and add the squash, dribble the rest of the oil over it and top w the rest of the cheese.
Bake uncovered in a 325 F oven for 2-2 1/2 hours or until the squash chunks are soft and the top is brown.
My footnote…this is wonderful. I love baked squash, and so often squash is served mashed, which can get boring. We grow the courge rouge, and though it is not my favorite squash, this may be the best way to cook it. I have seen many tian recipes that call for layering with tomatoes and onions. Actually, the al forno recipe from a few weeks ago is much like several French tian recipes I have come across. So, what’s in a name? Some may be slightly more impressed to come to your house for tien de courge rather than squash casserole.

Whatever…I’ll eat mine with garlic and a crusty baguette please!