Jo Anne Slaven wrote:
> I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> birthday.
>
> I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> like to have another vegetable side dish - something that is
> definitely Italian. Also, preferably, not too fiddly or
> time-consuming.
>
> I have a metric shitload of butternut squash in my cold room, and I
> was wondering if it would be good baked with olive oil and Italian
> seasonings.
>
> Anyone done anything like this? Or does anyone have any really great
> Italian vegetable recipes using other veggies?
>
> Thanks muchly!
>
> Jo Anne

Not sure if you'd consider this fiddly but maybe start off with my roasted
butternut squash soup. The only thing fiddly about it is it the pureeing
part

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally. Serves 8-10.

Jill