Best 2 Delicata Squash Gratin Recipes

Delicata squash gratin is a delightful and versatile dish that showcases the delicate flavor and tender texture of delicata squash. This dish is perfect for a comforting and flavorful meal, and its presentation makes it a great choice for entertaining guests. The delicata squash is first roasted, then combined with a creamy and flavorful sauce made with cheese, milk, and spices. The mixture is then topped with a crispy breadcrumb topping and baked until golden brown. This recipe provides detailed instructions for preparing this classic dish, along with variations for a vegetarian version, a spicy version, and a gluten-free version. Additionally, there are tips for selecting the best delicata squash and storing leftovers.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Tips:

Choose the right squash: Delicata squash is the best choice for this recipe because it has a tender skin that doesn't need to be peeled and a sweet, nutty flavor.
Slice the squash thinly: This will help it cook evenly and quickly.
Use a sharp knife: This will make it easier to slice the squash and prevent it from tearing.
Don't overcrowd the pan: If you overcrowd the pan, the squash will not cook evenly.
Season the squash well: Season the squash with salt, pepper, and other spices to taste.
Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well.
Bake the gratin until it's golden brown: This will ensure that the squash is cooked through and the cheese is melted and bubbly.

Conclusion:

Delicata squash gratin is a delicious and easy-to-make dish that is perfect for a fall meal. With its creamy cheese sauce and tender-crisp squash, this dish is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to prepare delicata squash, give this recipe a try. You won't be disappointed!