Winter Squash Gratin Recipe

Name: Winter Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes; 2 teaspoons butter; ½ cup onion, thinly sliced; ½ teaspoon salt; 1 ¾ cups skim milk; 2 ½ tablespoons flour; ½ cup grated fontinella cheese; ⅛ teaspoon nutmeg; ⅛ teaspoon fresh ground pepper; 1 slice white bread; 1 teaspoon chopped fresh parsley; 1 clove garlic, minced

Servings: persons

4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes
2 teaspoons butter
½ cup onion, thinly sliced
½ teaspoon salt
1 ¾ cups skim milk
2 ½ tablespoons flour
½ cup grated fontinella cheese
⅛ teaspoon nutmeg
⅛ teaspoon fresh ground pepper
1 slice white bread
1 teaspoon chopped fresh parsley
1 clove garlic, minced

1
Preheat oven to 400 degrees.
2
Place squash in a single layer on a baking sheet coated with non-stick spray.
3
Bake squash for 25 minutes or until tender.
4
Melt butter in large nonstick skillet over medium heat.
5
Add onions and saute until tender.
6
Whisk milk and flour together until combined, and add to skillet.
7
Bring to a boil, then cook for 1 minute, stirring constantly.
8
Remove from heat and stir in cheese, nutmeg and pepper, stirring constantly until cheese melts.
9
Gently stir in squash and pour mixture into a greased baking dish-- about a 1-quart size.
10
Place bread in a food processor, and pulse into coarse crumbs measuring about 2/3 cup.
11
Add parsley and garlic, pulsing once or twice to combine.
12
Sprinkle bread mixture over the squash.
13
Bake at 400 for 20 minutes or until golden brown.
14
*Note*:You can make this the day before, refrigerate and reserve breadcrumbs separately, and reheat in a 400 degree for about 30 minutes.

1788

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes, 2 teaspoons butter, ½ cup onion, thinly sliced, ½ teaspoon salt, and more.

Yes, Winter Squash Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions