You can make this cheesy squash gratin with virtually any winter squash, but choosing types you don’t need to peel, such as colorful delicata or sturdy acorn, keeps prep to a minimum. Mix and match a few different varieties to make the finished dish pop. Whether you use a mix of squash or just one kind, slice the pieces all the same size so they cook evenly.
Recipe information
Yield
4 - 6 Servings
Ingredients
5
3½
1
10
2¼
6
½
1
2
4
6
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 400°. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices.
Step 2
Combine cream, three quarters of Parmesan, and 1½ tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.
Step 3
Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt; toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.
Step 4
Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.
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Reviews (61)
Back to TopI used a delicata (unpeeled) and a butternut (peeled). Subbed fresh blanched collards for the kale and subbed pecorino/romano for the parmesan and only used 4 cloves of garlic (not 10!). Takeaway: This was insanely good. As another reviewer suggested I just mixed the whole thing together in the baking dish and poured the cream and cheese over it. At first, it doesn't seem like there is enough of a creamy topping but it steam cooks and you're left with a perfect amount of cheesy-ness.
Portia H.
Santa Cruz
1/12/2022
I love this recipe and have made it many times. I’ve used both acorn and butternut squash - both great and you don’t have to peel them! I really love the taste of this recipe (and I put as many green things in a I can, this last time was blanches broccolini and spinach) and will try a version next time with a non-dairy milk instead of cream to see if I can cut down on the dairy.
Franny
Brooklyn, NY
12/6/2021
Used unflavored/unsweetened soy milk in place of heavy cream, and all acorn squash. I did stir it up a few times while cooking per other review suggestions, and everything came out tender and creamy and delicious! The rye crisps are an excellent texture contrast.
Faith
Nashua NH
9/29/2021
This was a very good dish and the recipe was pretty easy to follow. I followed almost exactly. I just would like something to cut the sweetness and richness a little more. Because of that I think it should only be a side. I tried adding lemon juice to but it wasn't enough. Overall a great dish
Anonymous
Beckley, WV
2/11/2021
Made this with acorn squash (from the store instead of the farmer's market), it was very beige. I also used fresh kale instead of frozen and could have used much more. The squash didn't seem to cook very evenly (despite having cut it fairly uniformly)--if I had to do it over, I may have stirred it half way thru before topping it. But, I probably won't have to do it over.
Bone Apple Teeth
Memphis, TN
2/4/2021
Tasted fine but the directions seemed really silly. Why “arrange” the squash in the pan and “scatter” the onion-kale mixture (but make sure it gets into the crevices), when you’re supposed to then pour the cream-Parmesan sauce over it all and then use tongs to distribute it evenly? It would make so much more sense to put all those components in a big old mixing bowl, toss them together and the pour into the baking dish. Also what does “just shy of tender” mean?
Jane C
Mosier, OR
1/27/2021
so delish!!! I made a non-dairy version with a mix of coconut cream, oat milk, and a little bit of cornstarch (vegan cheese too). Definitely great as a standalone dish or as a side. Bottom line: you gotta try this
Jill
chicago, il
1/27/2021