Crisp Winter Squash Gratin

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Easy and straightforward, this useful prototype works best for winter squash of average moisture and solid content, which yield a creamy interior and crusty top. It is not for very dry starchy types (such as Valenciano or kabocha types) or wet ones (Green-Striped Cushaw or Cheese pumpkin). Vary the fat to suit the rest of the meal, substituting melted duck, goose, or bacon fat, or use butter or nut oil.


  • -pound chunk of winter squash, such as Butternut or Golden Hubbard
  • tablespoons flour
  • ½ teaspoon sugar
  • 1 small garlic clove, minced
  • ½ teaspoon dried sage, summer savory, or marjoram, crumbled
  • 1 teaspoon kosher salt
  • Pepper
  • 2 tablespoons full-flavored olive oil


    1. Turn oven to 325°F Scrape seeds and fibers from squash. Cut squash into manageable pieces, then peel. Cut into ¾-inch dice (to make about 6 cups).
    2. Blend flour, sugar, garlic, sage, salt, and pepper in small dish. Spread squash in well-oiled shallow baking/serving dish of about 2-quart capacity. Sprinkle over flour mixture, tossing squash to coat evenly. Drizzle with 1 tablespoon oil and toss again. Drip remaining 1 tablespoon oil over the top.
    3. Cover closely with foil; cut a few slits in it. Set in upper third of oven. Bake until squash is just tender, about 40 minutes. Remove foil and toss squash gently. Raise heat to 425°F Bake until crusty and browned about 30 minutes. (Can be reheated.)