Real Recipes From Real Home Cooks ®

squash gratin

Recipe by
Karen Feinen
Rochester, NY

yield 6 - 8
prep time 10 Min
cook time 55 Min
method Stove Top

Ingredients For squash gratin

  • 3 Tbsp
    unsalted butter
  • 1 md
    onion, chopped
  • 1 Tbsp
    chopped fresh thyme
  • 1 sm
    butternut squash, peeled and cut into 1/2-inch cubes
  • 1 sm
    kabocha squash, peeled and cut into 1/2-inch cubes
  • 2 clove
    garlic, minced
  • 1/4 tsp
    ground mace
  • kosher salt and freshly ground pepper
  • 1 c
    low-sodium chicken or vegetable broth
  • 1/2 c
    heavy cream
  • 1/4 c
  • 2 Tbsp
    chopped fresh parsley
  • 1/2 c
    grated gruyere cheese (about 2 ounces)

How To Make squash gratin

  • 1
    Preheat the oven to 400 degrees F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Add the broth and cook until it is mostly absorbed, about 5 more minutes.
  • 6
    Stir in the heavy cream and cook until slightly thickened, 2 minutes.
  • 7
    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.
  • 8
    Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
  • 9
    How to break down butternut squash: Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.Hold the squash against your body and remove the skin with a vegetable peeler; chop.
  • 10
    How to break down kabocha squash: Quarter the squash with a chef's knife, then scoop out the seeds. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.