When the cooler months roll in, winter squash becomes a staple in my kitchen. Most days, I’m happy to simply roast it until caramelized and sweet, but every so often I want something a little more special. A gratin is one of my favorite ways to elevate squash into an elegant side dish. Tender cubes of squash are layered with a silky béchamel sauce, then finished with a golden topping of buttery crumbs and cheese. The result is comforting, creamy, and just fancy enough for a holiday table—yet simple enough to serve alongside a weeknight roast chicken.
Because winter squash is quite firm, I like to give it a head start by partially cooking it before assembling the gratin. This ensures the pieces turn out perfectly tender, with just the right balance of creaminess and structure after baking. You can certainly buy pre-peeled and cut squash, but preparing it at home is easy with a sharp knife. I quarter the squash first, scoop out the seeds, then peel away the skin before cutting it into bite-sized cubes. The few extra minutes of prep are worth it for the fresh, bright flavor.
This is the kind of dish that feels both rustic and refined: hearty enough for a chilly night but polished enough for entertaining. Serve it warm from the oven with the cheese bubbling and crumbs crisp, and watch it disappear.
Buon Appetito!
Deborah Mele
Ingredients
- 4 Cups Butternut Squash, Cut Into 1 Inch Pieces
- 1 Cup Sweet Onion, Finely Chopped
- 1 Tablespoon Olive Oil
- Salt & Pepper
- 1 Recipe Bechamel Sauce
- 1/2 Cup Grated Parmesan Cheese
Topping:
- 1 Cup Panko (or breadcrumbs)
- 1/4 Cup Grated Parmesan Cheese
- 3 Tablespoons Finely Chopped Parsley
- Salt & Pepper
Instructions
- Heat oven to 350°F. and butter an 8-inch baking dish, round or square.
- In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat.
- Once water comes to a boil, reduce heat to a simmer and cook squash for about 15 min. or until just fork tender.
- Rinse under cold water; drain.
- In a bowl, mix the squash with the béchamel, onions, and 1/2 cup grated cheese and season with salt and pepper.
- Scoop the squash into the prepared dish and use a spoon to spread evenly.
- In a small bowl, mix the breadcrumbs, parsley, cheese, salt and pepper, then sprinkle it over the top of the squash.
- Bake for 30 minutes until bubbly and brown.
- Let rest at room temperature 10 minutes before serving.
Nutrition Information:
Yield: 6
Serving Size: 2 cups
Amount Per Serving:
Calories: 222Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 475mgCarbohydrates: 32gFiber: 6gSugar: 6gProtein: 8g