Winter Squash Gratin

A great one-pot dinner for a chilly winter night!

Winter Squash Gratin

A great one-pot dinner for a chilly winter night!

-Adapted from North Bay Farmers Market Cookbook, by Brigitte Moran with Amelia Spilger (Gibbs-Smith, 2009)

Winter Squash Gratin

Makes 4–6 servings


4 cups peeled kabocha squash, butternut squash, or pumpkin, cut into 1-inch cubes

1/2 teaspoon salt

2 teaspoons butter

1/2 cup thinly sliced onion

1 3/4 cups skim milk

2 1/2 tablespoons flour

1/2 cup grated fontinella cheese

1/8 teaspoon nutmeg

1/8 teaspoon freshly ground pepper

1 slice white bread

1 teaspoon chopped fresh parsley

1 clove garlic, minced

North Bay Farmers Markets Cook BookPreparation:

1. Preheat over to 400 degrees F. Place squash and salt in a single layer on a baking sheet coated with nonstick spray. Bake squash for 25 minutes, or until tender.

2. Melt butter in a large nonstick skillet over medium heat. Add onion and sauté until tender.

3. Whisk milk and flour together until combined and add to skillet. Bring to a boil and then cook for 1 minute, stirring constantly. Remove from heat and stir in cheese, nutmeg, and pepper, stirring constantly until cheese melts.

4. Gently stir in squash and pour mixture into a greased baking dish, about 1-quart size.

5. Place bread in a food processor and pulse into coarse crumbs, measuring about 2⁄3 cup. Add parsley and garlic, pulsing once or twice to combine. Sprinkle bread mixture over the squash. Bake for 20 minutes, or until golden brown.

For more recipes perfect for winter, visit our Recipe File.

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