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Scalloped Squash, Astob Style

A baked squash dish flavored with butter, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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, Astob 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.

Cook

  1. Add the squash and clarified butter to a flat saucepan, season with salt and pepper.

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

Finish and serve

  1. Dish up the squash and add a small piece of butter, lemon juice, and chopped parsley to the gravy in the saucepan.

  2. Stir well off the heat until the butter is melted, then pour it 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 body of the dish, becoming tender and sweet as it cooks slowly.
Clarified butter
Browns and glazes the squash while adding rich fat flavour.
Lemon juice
Adds acidity that brightens the buttery gravy.

The step that matters

Cook slowly under cover until glazed. Low, covered heat softens the squash through while its natural sugars caramelise gently on the surface. Too much heat or uncovered cooking can scorch the butter and dry the squash before it is tender.

“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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