Best 2 Delicata Squash Gratin Recipes

Delicata squash gratin is a flavorful and comforting dish that is perfect for a cold night. This delicious recipe is sure to please everyone at the table. With its creamy sauce, hint of spice, and crispy topping, it is a delightful addition to any meal. The delicata squash adds a unique flavor and texture to the dish, which makes it a great alternative to traditional potatoes or pasta. In this article, we will guide you through the steps of making a delicious and satisfying delicata squash gratin.

Here are our top 2 tried and tested recipes!

GRATIN OF DELICATA SQUASH AND LEEKS

Gratin of Delicata Squash and Leeks image

Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories < 4 Hours

Time 1h9m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup panko breadcrumbs, divided
1 tablespoon vegetable oil
1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only)
2 ounces prosciutto, chopped (1/2 cup)
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups)
2/3 cup low sodium chicken broth or 2/3 cup vegetable broth
1 1/2 cups shredded Fontina cheese
2 teaspoons butter, melted

Steps:

Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
Tips: Deli ham or salami can be substituted.

DELICATA SQUASH GRATIN

Delicata Squash Gratin image

Delicata is a small winter squash with an edible skin, which makes it a breeze to prepare! Wash, slice off the ends, then halve it lengthwise, seed it, and cut into half moon shapes. It is excellent on its own, simply roasted, or baked in this lovely cheese sauce.

Provided by Bibi

Categories Side Dish Vegetables

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray
2 medium (blank)s delicata squash
salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 cup shredded Gruyere cheese
1 pinch cayenne pepper
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 15 g, Cholesterol 26.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 68.3 mg, Sugar 4.6 g

Tips:

Choose the right squash: Look for delicata squash that is small to medium in size, with smooth, unblemished skin. Avoid squash that has any soft spots or bruises.
Wash the squash thoroughly: Before cooking, wash the squash thoroughly under cold water to remove any dirt or debris.
Pierce the squash: Before baking, pierce the squash several times with a fork or knife to allow steam to escape.
Roast the squash until tender: Roast the squash in a preheated oven at 425°F for 30-40 minutes, or until tender. The squash is done when it is easily pierced with a fork.
Make the gratin: While the squash is roasting, make the gratin by combining heavy cream, garlic, onion, cheese, and seasonings in a bowl. Once the squash is roasted, mash it with a fork and stir it into the gratin mixture.
Bake the gratin: Pour the gratin mixture into a baking dish and bake it in a preheated oven at 350°F for 20-25 minutes, or until golden brown and bubbly.
Let the gratin cool: Before serving, let the gratin cool for a few minutes to allow the flavors to meld.

Conclusion:

Delicata squash gratin is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be customized to your own taste preferences. With its creamy, cheesy sauce and tender squash, this gratin is sure to be a hit with your family and friends.