Reprinted with permission from A Great American Cook by Jonathan Waxman (Houghton Mifflin 2007) Compare Prices
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
- 3 lbs. Hubbard or butternut squash
- 3 Tablespoons olive oil, plus additional for rubbing the squash
- Kosher salt and freshly ground black pepper
- 1 lb. White button mushrooms
- 2 Medium onions
- 6 Garlic cloves
- 4 Large leeks
- 3 Small celery roots
- 1 Cup assorted fresh herb leaves, such as sage, flat-leaf parsley, rosemary, chives and basil
- 3 Drained canned plum tomatoes, preferably San Marzano
- 1 Cup fresh bread crumbs
- 1/2 Cup freshly grated Parmesan cheese
Split the squash lengthwise in half and remove the strings and seeds. Rub the flesh with a bit of olive oil and season with salt and pepper. Place the squash on the baking sheet and roast for 45 minutes to 1 hour, until tender. Set aside to cool slightly. Reduce the oven temperature to 400 degrees.
Meanwhile, clean and chop the mushrooms. Chop the onion. Smash the garlic. Trim the leeks, split lengthwise, and wash them well, then chop. Peel and chop the celery root. Chop the tomatoes. Chop the herbs. Heat the 3 tablespoons olive oil in a large enameled cast-iron casserole or Dutch oven over medium heat. Add the onions, garlic, leeks, and celery root and cook, stirring, for 10 minutes, or until tender. Add the mushrooms and cook for 5 minutes. Scoop out the squash in tablespoon-sized chunks and add to the casserole. Add the tomatoes and herbs and season with salt and pepper.
Sprinkle with the bread crumbs and cheese. Bake for 20 minutes, or until deep golden brown on top and bubbly. Serve.