Baked squash with Provençal breadcrumbs (Tian de courge) from Niçoise: Market-Inspired Cooking from France's Sunniest City (page 201) by Rosa Jackson

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Notes about this recipe

  • Tealismyname on March 08, 2025

    We have made this many times. We make the breadcrumbs in bulk and freeze them. Not really a mid-week meal due to the length of time but it's a rather easy recipe and tastes much more complex than the ingredients suggest. The breadcrumbs are the key and it's important to use fresh herbs.

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