Squash or Pumpkin Tian from Laurie Colwin's More Home Cooking

Using either pumpkin, butternut or delicata squash, peel and seed the squash and cut it into one-inch chunks. Shake the chunks into a bag with some white flour. Shake off excess flour and scatter squash into an oiled or buttered shallow baking dish. Atop this scatter 1/3 cup of good parmesan (parmigiano reggiano is the one and only in my house), 1 large garlic clove, minced, and pepper to taste. Drizzle the tian with 1/4 to 1/3 good olive oil and put it into a PREHEATED 400º F oven. The over must be really hot, or the squash will not be the crispy-topped, molten dish which impresses all but a soggy mess. Bake the tian for 30-40 minutes.

Especially nice opposite some well-steamed broccoli rabe.