Delicata Squash Au Gratin with Gruyère, Parmesan, garlic, shallots, and cream turns into a soft and creamy side dish. The squash cooks until tender and the cheese melts into the warm sauce. It is an easy recipe that fits both weeknight meals and holiday menus.
Looking for more squash recipes?
Check out scalloped butternut squash, spaghetti squash rings, and hasselback butternut squash.
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💡Recipe Overview
- Prep and Cook Time: 20 minutes to prep and 40 minutes to bake
- Cooking Method: Oven-baked, Stove-top
- Dietary Info: Primal, GAPSish, Ancestral diet
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Keep This on Repeat
I love this Delicata Squash Au Gratin because it’s exactly what I want during squash season. The squash is tender and naturally sweet, and the creamy, cheesy sauce bakes up beautifully without any fuss. It feels special enough for holiday dinners but easy enough to make on a weeknight next to my husband's steak.
I’ve already made it three times this month alone, and it doesn’t get old. It’s the kind of dish that hits all the seasonal notes I’m looking for: simple, flavorful, and full of winter squash goodness.
Ingredients for Delicata Squash Au Gratin
This recipe uses delicata squash as the base, which has a thin, edible skin that softens as it bakes, so there is no need to peel it. Butter is used to cook the shallots and prevent sticking, while also adding fat to the sauce. Garlic and fresh thyme add savory flavor without overpowering the squash. Heavy cream is important for a sauce that thickens properly in the oven and holds its texture after baking. Gruyère cheese and Parmigiano Reggiano melts smoothly and works well in baked dishes and a simple seasoning of sea salt and black pepper is enough to balance everything out. Finally, breadcrumbs are optional if you want a crisp top layer, though the dish works just as well without them.
Substitutions and Variations
- Onion Swap - No shallots? Swap it with yellow or sweet onions; flavor will be a bit stronger though.
- Cheese sub - Gruyère can be replaced with fontina, Comté, or Swiss. Parmigiano Reggiano can be swapped with Pecorino Romano or another hard, salty cheese.
- Topping - Breadcrumbs can be omitted completely or replaced with crushed crackers for texture.
How to Make Baked Delicata Squash
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Cut
Cut the ends of the squash and remove all seeds with a small spoon. Slice squash ⅛–¼ inch thick so it cooks evenly. If it's easiest, feel free to cut the squash in half lengthwise, then in half moons. Arrange delicata slices evenly in the baking dish.
Step 2. Cook
In a skillet over medium heat, melt butter. Add shallots and cook until soft and lightly golden, 8–10 minutes. Add garlic and thyme leaves and cook 1 minute more or until fragrant.
Step 3. Simmer
Reduce heat to medium-low. Pour in heavy cream and stir. Simmer gently (do not boil) for a few minutes, until slightly thickened. Season with salt and pepper.
Step 4. Stir
Stir in half of the Gruyère cheese and half of the Parmesan cheese until fully melted into a silky sauce.
Step 5. Pour
Pour the warm onion-cream sauce over the top, coating the top of the squash with the back of a spoon.
Step 6. Bake
Sprinkle the remaining Gruyère and Parmesan, then the breadcrumbs if using. Cover loosely with foil and bake, then uncover and bake a little bit more, until golden, bubbly, and squash is tender. Remove from oven and allow to rest before serving so it sets a little.
Helpful Tips
- Topping lost its crisp - Reheat uncovered so the breadcrumbs and cheese can crisp back up instead of steaming.
- Extra liquid appears after refrigerating - That's totally normal. I would carefully pour it out or spoon it out and reheat as instructed. The sauce will tighten as it warms.
💭Make-Ahead Suggestion!
This au gratin can be prepared ahead and baked just before serving, which makes it great for hosting. Assemble the squash and cream sauce in the baking dish, including the cheese, but do not add the breadcrumbs yet. Cover tightly and refrigerate for up to 24 hours.
When ready to bake, remove the dish from the refrigerator while the oven preheats. Sprinkle with breadcrumbs, cover loosely with foil, and bake as directed, adding an extra 5-10 minutes to account for the chilled dish. Let rest before serving.
Serving Suggestions
This creamy baked delicata squash is traditionally served as a warm side dish, especially during fall and winter meals (when winter squashes are in season). It pairs great with whole roasted chicken, slow cooker duck, or air fryer lamb loin chops, making it an excellent option for holiday tables or special occasions.
For a lighter meal, pair it with a simple house salad and grilled protein for a well rounded meal.
Frequently Asked Questions
Store leftover gratin in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Reheat in a 325°F oven until warmed through (15-20 minutes). You can also gently reheat on the stovetop in a covered skillet with a splash of cream or broth, but it may lose its gratin shape. I don't recommend freezing.
No. Delicata squash has a thin, edible skin that softens as it bakes, so there is no need to peel it. Once cooked, the skin becomes tender and blends right into the dish, saving you prep time while adding a little extra texture and color.
Looking for more related recipes? Here are some ideas:
Did you make this delicata squash au gratin? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Delicata Squash Au Gratin with Gruyere Cheese
Ingredients
- 2 medium delicata squash
- 2 tablespoons butter
- 2 shallots
- 4 cloves garlic minced
- 1 teaspoon fresh thyme
- 1 pint heavy cream
- 1 cup Gruyère cheese grated
- ½ cup Parmiggiano cheese grated
- ½ teaspoons sea salt to taste
- ¼ teaspoon black pepper
- ¼ cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Butter an 8x8 or similar baking dish. Cut the ends of the squash and remove all seeds with a small spoon. Slice squash ⅛–¼ inch thick so it cooks evenly. If it's easiest, feel free to cut the squash in half lengthwise, then in half moons. Arrange delicata slices evenly in the baking dish.
- In a skillet over medium heat, melt butter. Add shallots and cook until soft and lightly golden, 8–10 minutes. Add garlic and thyme leaves and cook 1 minute more or until fragrant.
- Reduce heat to medium-low. Pour in heavy cream and stir. Simmer gently (do not boil) 3–5 minutes, until slightly thickened. Season with salt and pepper.
- Stir in half of the Gruyère cheese and half of the Parmesan cheese until fully melted into a silky sauce.
- Pour the warm onion-cream sauce over the top, coating all the squash coating the top of the squash with the back of a spoon.
- Sprinkle the remaining Gruyère and Parmesan, then the breadcrumbs if using. Cover loosely with foil and bake 25 minutes, then uncover and bake 10 minutes more, until golden, bubbly, and squash is tender. Remove from oven and rest 10 minutes before serving so it sets a little.
Notes
- Topping lost its crisp - Reheat uncovered so the breadcrumbs and cheese can crisp back up instead of steaming.
- Extra liquid appears after refrigerating - That's totally normal. I would carefully pour it out or spoon it out and reheat as instructed. The sauce will tighten as it warms.
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