This creamy, cheesy gratin is made with kabocha squash, but you could use almost any winter squash, or mix up two or three kinds. It's simple to make using just a few ingredients.
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If you've never tried kabocha squash, this is the recipe that will entice you to finally do it! It has a rich, nutty, earthy flavor, and pairs amazingly well with this creamy, cheesy sauce. It's a Japanese variety that's often used in tempura, and the skin is thin and edible. No peeling! Yay!
As winter squash gratins go, this one is not too heavy. We'll use parmesan cheese instead of the traditional Gruyère, and the ratio of squash to sauce is a good balance, the sauce doesn't overpower the dish.
Finally, the magic of shallots and sage come together to make this a truly flavorful and comforting side dish that you'll want to serve all through the fall and winter.
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Ingredients you'll need
- Winter squash: I used kabocha squash, but you could also other winter squash such as acorn or delicata, or you can use two or three kinds mixed together.
- Parmesan cheese: The only cheese we'll use, so it doesn't get too heavy. Be sure to use real parmigiano reggiano for the best flavor.
- Heavy cream: This is the base of our sauce that will be infused with the aromatics below.
- Shallots: These are the key to the synergy of flavors in this dish. Their unique, mild sweetness just brings every other ingredient to life and melds everything together.
- Garlic: Just a few cloves.
- Fresh sage: I can never get enough sage in fall and winter recipes! So good!
- Butter and salt: We'll soften the shallots and garlic in butter for the base of the sauce and season it with just a pinch of salt. The parmesan has plenty of salt so be sure not to be too heavy handed.
How to make winter squash gratin
Preheat the oven to 400 degrees F. Grease a 9x13 baking dish with butter.
Use the small side of a box grater to grate the parmesan and set aside. See tip below.
Carefully slice the squash open and scoop out the seeds. (Save them for roasting if desired.) Carefully remove the bottom end and stem end of the squash. See tips below.
Slice the squash into ½ inch thick slices and arrange them in two or three layers in the baking dish.
Using a good chef's knife, finely chop the sage and finely dice the garlic and shallots.
In a large skillet over medium heat, melt the butter, then add the shallots and garlic and a pinch of salt to sweat them. Cook for about 5 minutes, until they are soft and translucent. Then add the sage and stir until fragrant, about 1 minute.
Turn the heat down to medium low, and add the heavy cream and 3 ounces of the parmesan, stirring constantly, to melt the cheese and thicken the sauce. You want it hot, but don't let it start simmering.
Spoon the sauce over the squash in the baking dish, evenly distributing the herb/shallot mixture throughout.
Cover tightly with foil and bake for about 30 minutes or until the sauce is bubbling and the squash is fork tender. Remove the foil and continue to cook for a few minutes, letting the sauce thicken.
Then top with the remaining parmesan cheese and cook until it is melted and beginning to brown on top.
Remove from the oven and let stand for at least five minutes before serving.
Winter Squash Gratin Tips
- Kabocha squash has a tendency to be a bit rougher on the outside than other winter squashes, so if there are any especially rough or nubby spots, use a vegetable peeler or paring knife to shave them off.
- I always prefer to grate my own parmesan cheese. Pre-grated cheese has a tendency to dry out, or to be coated with anti-caking agents that prevent even melting. I grated this on the small holes of a box grater. For the cheese I added to the sauce, I broke it up with my fingers until it had a crumb-like texture to ensure even distribution in the sauce.
- Slicing winter squash can be difficult so use a good knife and be very careful. If possible, slice off the very bottom so it sits on a flat surface and isn't wobbling all over. Kabocha squash has an especially thick stem, so you may have to slice around it for a while before you can remove it. Once you actually slice it open, things will get much easier.
- Cooking time may vary depending on the type of squash you're using.
- You may want to place the baking dish on a sheet pan to avoid any spillage from the creamy sauce.
FAQ
Yes you can! You can eat the skin of most winter squashes like delicata and acorn. Although it's a little bit thicker, you can also eat the skin of butternut squash if roasted at high heat. But in this gratin if you choose to use butternut squash you should peel it. The thicker skin and this sauce don't work together.
Kabocha tastes kind of like a cross between a pumpkin and a sweet potato with some chestnut and earthiness thrown in. If you like butternut squash, you will love kabocha squash!
Yes! Try delicata or acorn (or a mix of both) instead.
Unfortunately, this does not freeze well. The cream sauce just won't get creamy again. Don't worry, you'll want to eat it all!
More winter squash recipes
- Maple Roasted Acorn Squash is a little savory, a little sweet, and only has 5 ingredients!
- If you're looking for more ways to use winter squash in comforting, cheesy dishes, try this Butternut Squash Lasagna. It uses a canned butternut squash purée to keep things really simple, or you can roast it yourself and purée in a food processor.
- On the lighter side, roast the squash with the skin on for this Harissa Roasted Butternut Squash Salad with Avocado and Toasted Squash Seeds.
Recipe
Winter Squash Gratin
Ingredients
- 3 pounds kabocha squash or other winter squash like acorn or delicata
- 3 tablespoon butter plus more for the pan
- 1 shallot
- 3 cloves garlic
- ½ teaspoon kosher salt
- 2 tbsp chopped sage
- 2 cups heavy cream
- 4 oz parmesan cheese divided
Instructions
- Preheat the oven to 400 degrees F. Grease a 9x13 baking dish with butter.
- Use the small side of a box grater to grate the parmesan and set aside. See tip below.
- Carefully slice the squash open and scoop out the seeds. (Save them for roasting if desired.) Carefully remove the bottom end and stem end of the squash. See tips below. Slice the squash into ½ inch thick slices and arrange them in two or three layers in the baking dish.
- Using a good chef's knife, finely chop the sage and finely dice the garlic and shallots.
- In a large skillet over medium heat, melt the butter, then add the shallots and garlic and a pinch of salt to sweat them. Cook for about 5 minutes, until they are soft and translucent. Then add the sage and stir until fragrant, about 1 minute.
- Turn the heat down to medium low, and add the heavy cream and three-fourths of the parmesan (3 ounces), stirring constantly, to melt the cheese and thicken the sauce. You want it hot, but just shy of simmering.
- Spoon the sauce over the squash in the baking dish, evenly distributing the herb/shallot mixture throughout. Cover tightly with foil and bake for about 30 minutes or until the sauce is bubbling and the squash is fork tender. Then remove the foil and continue to cook for a few minutes, letting the sauce thicken a bit.
- Top with the remaining parmesan cheese and cook until it is melted and beginning to brown on top. Remove from the oven and let stand for at least five minutes before serving.
Notes
- I always prefer to grate my own parmesan cheese. Pre-grated cheese has a tendency to dry out, or to be coated with anti-caking agents that prevent even melting. I grated this on the small holes of a box grater. For the cheese I added to the sauce, I broke it up with my fingers until it had a crumb-like texture to ensure even distribution. For the cheese topping, I left it in the nice long grated strips so it looks pretty on top when melted!
- Kabocha squash has a tendency to be a bit rougher on the outside than other winter squashes, so if there are any especially rough or nubby spots, use a vegetable peeler or paring knife to shave them off.
- Slicing winter squash can be difficult so use a good knife and be very careful. If possible, slice off the very bottom so it sits on a flat surface and isn't wobbling all over. Kabocha squash has an especially thick stem, so you may have to slice around it for a while before you can remove it. Once you actually slice it open, things will get much easier.
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