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Scalloped Squash, Astor Style

A baked squash dish with clarified butter, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scalloped Squash, Astor Style

Ingredients

Directions

Prepare

  1. Peel and quarter the squash, then trim the edges.

  2. Parboil the squash for 3 minutes, then drain and dry them.

Glaze

  1. Place the squash in a flat saucepan with clarified butter and season with salt and pepper.

  2. Cover the saucepan and cook slowly until nicely glazed.

Finish and serve

  1. Add a small piece of butter, lemon juice, and chopped parsley to the gravy. Stir off the heat until the butter melts.

  2. Pour the melted butter over the squash and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squash
Forms the tender body of the dish and absorbs butter as it glazes.
Clarified butter
Carries heat evenly for glazing and adds rich, nutty fat flavour.
Lemon juice
Adds acidity that brightens the buttery sauce and balances its richness.

The step that matters

Cover the saucepan and cook slowly until nicely glazed. Slow, covered cooking traps steam so the squash softens through, while low heat keeps the butter from burning before the surface turns glossy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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