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Baked Squash Gratin Recipe

Baked Squash Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 21-30 of 80

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  • on January 05, 2008

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    Sooooooooo good!!

    Debra Glen
    Littleton, Co

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  • on November 30, 2007

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    Thanks, Giada, for a great recipe! I made it for the first time for a holiday party and it was the hit of the gathering. I did roast the squash and removed a small amount of oil from the top of the baked casserole, but it was well worth it. Excellent variation on a holiday dinner stand-by!

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  • on October 30, 2007

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    These are two of my favorite flavors - but normally separately so I couldn't wait to try them together. Plus it looked so pretty when Giada made it. I was pleasantly surprised by the blend and yummy contrast of the two flavors. My husband loved it too. The only drawback for me was the lack of any texture. It was just a smooth, creamy dish, but now that I know that I won't expect more. Will definitely do over.

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  • on September 05, 2007

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    I first discovered this recipe over 2 years ago and I have yet to find anyone who doesn't love it. My friends always request this dish at our get togethers. I skip the "swirl" step; just prefer the layered look. The trick is to discover which ratio of squash to pesto works for you (my husband likes extra so we use a 1/2 cup.

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  • on August 02, 2007

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    My husband is so finicky when it comes to his vegetables, so I was worried when I put this on his plate, but he loved it! This recipe is a keeper! Thanks, Giada, for providing a recipe that will let me add another vegetable to my husband's diet!

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  • on July 19, 2007

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    i like the way the freshness of the pesto brightens the squash. It is something I never would have paired together and this is why Giada has her own show.

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  • on April 08, 2007

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    This was an easy and yummy dish to prepare. It gave me a new way to spice up veggies!!

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  • on March 01, 2007

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    I think I added to much pesto; it was very strong. I would suggest draining the oil because it does seem a little greasy when it comes out of the oven.

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  • on February 20, 2007

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    This is a great and easy recipe and full of flavor. Only change for me was I used frozen squash and reduced the pesto portion by half (otherwise to oilyI crumbled cooked pancetta on top and gave it a great crunch. Deeeelicious!!

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  • on December 17, 2006

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    I was really excited to make this dish and it did turn out ok, but it just seemed to lack the kind of "star power" I was looking for. The flavors weren't very bold and it really didn't turn out that attractive looking. I made this for Thanksgiving dinner and I ended up wishing that I had just done a squash mash with some cinnamon and brown sugar. I was particularly disappointed because most of Giada's recipes are so great!

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