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    Squash Gratin

    November 12, 2024

    Rich and earthy, this squash gratin recipe is set to be the star of all your autumn dinner parties, and definitely deserves a seat at the table on Thanksgiving.

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    squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere
    Photography by Gayle McLeod

    If you’ve been reading this blog for a while, you’ll know that we adore Thanksgiving sides (they’re kind of our thing) and that we also love to take a vegetable and ‘au gratin’ it. Case in point: our creamy Brussels Sprout gratin, Broccolini Au Gratin, Cauliflower Au Gratin and of course, the OG: Potatoes Au Gratin.

    This year, this richly cheesy squash gratin recipe came like a revelation. What could be more cozy for the drizzly fall and winter months than squash? How had we never thought to au gratin squash!? Sweet, hearty squash is a perfect partner for all of the classic flavors of au gratin, and the dish itself is a gorgeous addition to your Thanksgiving feast. Just picture this bubbling masterpiece next to mashed potatoes, a big, Perfect Roast Turkey, Stuffing, Cranberry Sauce — the works!

    squash, butter, shallots, garlic, sage, thyme, cream, dijon, gruyere and Parmesan, ground nutmeg in prep bowls

    Ingredients

    • Squash: For this easy squash gratin, you’ll leave the skin on (for ease and because it makes for a nice texture)so you need to use a squash with skin that’s OK to eat. Both delicata or acorn squash work well.

    • Garlic: Don’t make a cream sauce without it!

    • Cream: Heavy cream is really the only option for a gratin. No subs here, sorry friends!

    • Mustard: Dijon is the one and only. Gratin is a classic, simple dish, and it doesn’t do well with subs.

    • Shallots: Sweet and delicate, shallots are just right with the sweet, buttery squash.

    • Cheeses: Gruyère and Parmesan, freshly grated so they melt beautifully into the cream sauce.

    • Herbs and spices: Fresh sage, fresh thyme and nutmeg

    delicata squash sliced and tossed with olive oil and salt in a baking dish
    sliced shallots being cooked in melted butter in a skillet
    garlic, sage, and thyme being added to shallots and butter in a skillet
    heavy cream being poured into a skillet with heavy creambutter, shallots, spices, Gruyere and Parmesan

    How To Make Cheesy Squash Gratin

    1. Slice the squash. You’ll leave the skin on, because peeling squash is the worst. In fact, the skin of acorn squash (or delicata) is super nutritious.

    2. Roast the squash! A little oil and salt, and roast it for 20 minutes.

    3. Make the cream sauce. Start with butter and oil, then shallots, garlic, sage, and thyme. Pour in the cream, mustard, and nutmeg and stir while it all melds together.

    4. Make it cheesy. Gruyère and Parmesan cheese — does it get any better than those two salty, nutty, rich cheeses?

    5. Bring it all together. Pour the cheese sauce over the roasted squash, and bake for another 20 minutes, until the gratin is bubbly and gorgeous.

    sauce made with cream, butter, shallots, spices, Parmesan and Gruyere
    homemade cream sauce poured over roasted squash in a baking dish
    squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere
    squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere

    How To Make It Ahead

    We love a make-ahead side dish all year round, but on Thanksgiving Day, we don’t just love them we need them. Thankfully, this gratin is easy to prep a day ahead of time! A day or two ahead of time, you can:

    • Roast the squash. Just let it cool, and bring it to room temperature before you add the cream sauce and do the second bake.

    • Grate the cheeses. Store bought, pre-shredded cheeses have additives that make them less inclined to melt well, but you can grate your Parmesan cheese and your Gruyère a few days ahead of time. Just store them in a zip-top bag in the fridge.

    squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere
    squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere

    More Easy Squash Side Dish Ideas

    What’s On Your Menu?

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Squash Gratin

    November 12, 2024

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  55 min
    • Calories:  439
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    Ingredients

    • 2 ½ pounds delicata or acorn squash, halved, seeded, and cut into ½-inch-thick slices
    • 2 tablespoons extra-virgin olive oil
    • 1 ½ teaspoons kosher salt
    • 4 tablespoons salted butter
    • 4 large shallots, thinly sliced
    • 2 garlic cloves, minced
    • 1 tablespoon chopped fresh sage
    • 1 teaspoon fresh thyme leaves
    • 2 cups heavy cream
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups freshly grated Gruyère cheese
    • 1 cup freshly grated Parmesan cheese

    Method

    1. Preheat the oven to 400°F with a rack in the center position.

      squash, butter, shallots, garlic, sage, thyme, cream, dijon, gruyere and Parmesan, ground nutmeg in prep bowls

    2. Arrange the squash in a 9 x 13-inch baking dish. Toss with 1 tablespoon of the olive oil and 1 teaspoon of the salt until combined. Bake for 25 minutes.

      delicata squash sliced and tossed with olive oil and salt in a baking dish

    3. Meanwhile, heat the butter and remaining 1 tablespoon of the olive oil in a large skillet over medium heat. Once the butter has melted, add the shallots and cook, stirring occasionally, until tender, about 4 minutes. Stir in the garlic, sage, and thyme and cook until fragrant, about 1 more minute. Add the heavy cream, Dijon, nutmeg, and remaining ½ teaspoon of salt and cook, stirring, until combined and steaming, 5 minutes. Add the Gruyère and parmesan cheese, then reduce the heat to low and stir until the cheese has melted, about 5 minutes.

      sauce made with cream, butter, shallots, spices, Parmesan and Gruyere

    4. Once the squash has roasted for 25 minutes, remove from the oven. Pour the cheese sauce over the squash, then return to the oven. Cook until the sauce has thickened and the squash is tender, about 20 minutes. Let cool for 5 minutes before serving.

      squash gratin made with cream, butter, shallots, nutmeg, thyme, sage, garlic, dijon, Parmesan and gruyere

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 439
    • Protein 11 g
    • Carbohydrates 15 g
    • Total Fat 37 g
    • Dietary Fiber 3 g
    • Cholesterol 126 mg
    • sodium 846 mg
    • Total Sugars 4 g

    Squash Gratin

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    • Heidi

      This was almost too pretty to eat. Tested it tonight for our thanksgiving menu and it definitely made the list.

      Thanks Heidi, we are so excited to hear that. Glad you enjoyed it!