Squash Gratin

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

3 tablespoons unsalted butter

1 medium onion, chopped

1 tablespoon chopped fresh thyme

1 small butternut squash, peeled and cut into 1/2-inch cubes

1 small kabocha squash, peeled and cut into 1/2-inch cubes

2 cloves garlic, minced

1/4 teaspoon ground mace

Kosher salt and freshly ground pepper

1 cup low-sodium chicken or vegetable broth

1/2 cup heavy cream

1/4 cup breadcrumbs

2 tablespoons grated parmesan cheese

2 tablespoons chopped fresh parsley

1/2 cup grated gruyere cheese (about 2 ounces)

Directions

  1. Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  2. Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
  3. Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
  4. How to break down butternut squash:
  5. Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
  6. Hold the squash against your body and remove the skin with a vegetable peeler; chop.
  7. How to break down kabocha squash:
  8. Quarter the squash with a chef's knife, then scoop out the seeds.
  9. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spaghetti Squash and Potato Gratin

Winter Squash Soup

Lemon-Maple Squash

Sweet Roasted Acorn Squash

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil

Squash Gratin

Savory Squash Gratin