Print

Easy Cheesy Delicata Squash Gratin Recipe

delicata squash gratin - featured image
Print Recipe

This cheesy delicata squash gratin with thyme is a simple yet show-stopping side dish perfect for fall gatherings. With tender squash, nutty Gruyère, and fragrant thyme, it’s comfort food that disappears fast.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup whole milk (120 ml)
  • 1 1/2 cups Gruyère cheese, shredded (about 6 ounces / 170g)
  • 1/2 cup Parmesan cheese, grated (about 2 ounces / 55g)
  • 2 tablespoons fresh thyme leaves (plus extra for garnish)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated (optional but recommended)
  • 2 tablespoons unsalted butter, for greasing the dish

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle. Generously butter your 2-quart baking dish.
  2. Prepare the squash: Wash the delicata squash thoroughly. Cut off both ends, then slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Slice crosswise into 1/4-inch thick half-rings.
  3. Shred your cheese: Grate the Gruyère and Parmesan if you haven’t already.
  4. Make the cream mixture: In a small saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg if using. Warm it gently for about 3-4 minutes. Remove from heat and stir in half of the fresh thyme leaves.
  5. Layer the gratin: Arrange half of the squash rings in the buttered dish, overlapping them slightly. Pour about one-third of the warm cream mixture over the top. Sprinkle with half of the Gruyère and half of the Parmesan. Add the remaining squash rings in another layer, then pour another third of the cream. Top with the remaining Gruyère and Parmesan. Reserve the last bit of cream for later.
  6. Bake covered: Cover the dish tightly with aluminum foil and bake for 30 minutes until the squash is tender when pierced with a fork.
  7. Uncover and finish: Remove the foil, pour the remaining cream mixture over the top, and bake for another 15-20 minutes until the top is golden brown and bubbly.
  8. Rest and garnish: Let the gratin rest for 5-10 minutes before serving. Sprinkle with the remaining fresh thyme leaves right before serving.

Notes

Slice squash evenly for uniform cooking. Let gratin rest before serving to allow sauce to thicken. For extra flavor, toast thyme leaves in a dry pan for 30 seconds before adding to cream. Make extra cream sauce to prevent drying out. Can be assembled up to 24 hours ahead and refrigerated before baking.

Nutrition

Keywords: delicata squash gratin, cheesy squash, fall side dish, Thanksgiving side, vegetarian gratin, easy squash recipe

Find it online: https://sparklechew.com/easy-cheesy-delicata-squash-gratin-recipe/