Delicata Squash Au Gratin with Gruyere Cheese
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.
Servings 6 servings
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 2 medium delicata 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 2 tablespoons butter. Add 2 shallots and cook until soft and lightly golden, 8–10 minutes. Add 4 cloves garlic and 1 teaspoon fresh thyme leaves and cook 1 minute more or until fragrant.
- Reduce heat to medium-low. Pour in 1 pint heavy cream and stir. Simmer gently (do not boil) 3–5 minutes, until slightly thickened. Season with ½ teaspoons sea salt and ¼ teaspoon black pepper.
- Stir in 1 cup Gruyère cheese and ½ cup Parmiggiano cheese 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 ¼ cup 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
Storage: Store leftover baked delicata squash gratin in an airtight container in the refrigerator for up to 4 days. 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.
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.
Nutrition
Calories: 504kcal | Carbohydrates: 21g | Protein: 14g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 576mg | Potassium: 678mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3631IU | Vitamin C: 21mg | Calcium: 433mg | Iron: 1mg