Winter Squash Gratin (Kabocha, Delicata or Acorn)

A baking dish of winter squash gratin with a wooden spatula surrounded by fresh sage leaves, a brown napkin, and a glass of wine.

Winter Squash Gratin (Kabocha, Delicata or Acorn)

Course: Side Dish

Cuisine: American, French

Diet: Gluten Free, Vegetarian

Keyword: acorn squash gratin, delicata squash gratin, kabocha squash gratin, squash gratin, winter squash gratin

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 483kcal

This creamy, cheesy squash gratin can be made with kabocha, acorn, or delicata squash, or mix up two or three kinds!

Print Recipe

US Customary - Metric

Equipment

Ingredients

3 pounds winter squash such as kabocha, delicata, acorn or butternut
3 tablespoons butter (plus more for the pan)
1 shallot
3 cloves garlic
½ teaspoon kosher salt
2 tablespoons chopped sage
2 cups heavy cream
4 ounces parmesan cheese (divided)

Instructions

Preheat the oven to 400°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. Slice the squash into ½ inch thick slices and arrange them in two or three layers in the dish. (No need to peel kabocha, delicata, or acorn.)
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

There's no need to peel the squash: If using kabocha, acorn, or delicata squash, you can leave the peel intact. It's thin, edible, and pretty, and adds a little texture. But do peel butternut. The skin of butternut is also edible, and I often leave it on when I'm just roasting it. But it's thicker, so not as pleasant in this recipe.
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 rough on the outside: 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, but a few techniques make it easier: Use a sharp knife and be careful and take your time. Use a cutting board with rubber grips to keep it from slipping when you press down. 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 can vary depending on which squash you use: Kabocha will take longer than acorn or delicata.

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