By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(125)
- Notes
- Read community notes
This gratin uses the same template I use for many of my vegetable gratins. It’s an easy vegetarian main dish to make, resembling a quiche but without the crust.
Featured in: Winter Squash Gratin
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Ingredients
Yield:Serves 4 to 6
- 1½pounds winter squash of your choice
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 2garlic cloves, minced
- 2tablespoons minced fresh parsley
- 1teaspoon minced fresh sage
- 3eggs
- ½cup low-fat milk
- 2ounces Gruyère cheese, grated (½ cup)
- Salt and freshly ground pepper to taste
- 1ounce Parmesan cheese, grated (¼ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
200 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 10 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
Step
2
Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
Step
3
Beat the eggs in a large bowl and whisk in the milk. Add ½ teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
Step
4
Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Ratings
4
out of 5
125
user ratings
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Cooking Notes
Sharon
I tripled this recipe for dinner with extended family, using two big fat butternut squash. I used whole milk instead of low-fat and was generous with the egg. I also added a generous dose of freshly grated nutmeg. This was _quite_ the big hit of dinner. My sisters squabbled over leftovers and my daughter was bummed that I gave the leftovers away. Definitely give this a try!
Jen
I grated some fresh nutmeg in too - really helped to round out the flavors. Also I used half and half. It was bomb.
Shalini
I added spinach and thyme and it was delicious!!!
Margaret
Made this following the recipe with a medium-sized buttercup squash. The only small deviation I made was adding more sage (more like a tablespoon rather than a teaspoon, since I don’t think our Minnesota plants pack quite the same concentrated flavor punch as those grown in hotter, drier climates). The result - a nice, savory side dish with robust winter squash flavor.
Sarah Roeske
This recipe is very similar to that in "The Greens Cookbook" (Deborah Madison and Edward Espy Brown), minus their basal crust. One difference is they call for 4-5 oz. of leeks rather than an onion; I recommend that. If your Gruyere is the real thing (made in Switz, aged), don't use more than the amount called for unless you want it to taste strongly of cheese. I have made the Greens version of the recipe many times for potlucks, for a lighter dinner (large salad on the side). Delicious!!
Hetta
I cooked this recipe using an Autumn Frost Squash from our local farmer’s market. Similar in taste, color and texture to a Butternut. Lovely in this recipe, which combines sweet and savory flavors perfectly. I had fresh thyme on hand so subbed for sage and also a just enough heavy cream to use up, so why not! Delicious result. Somewhere between quiche and pumpkin pie without the crusts. Would make again. Thank you for my first recipe of 2022!
cirehlan
Does anyone know if this can be made the day before and reheated successfully?
Sarah Roeske
yes, I have made this ahead - reheat at a low temperature. Great for a winter potluck!
Jen
I grated some fresh nutmeg in too - really helped to round out the flavors. Also I used half and half. It was bomb.
Sharon
I tripled this recipe for dinner with extended family, using two big fat butternut squash. I used whole milk instead of low-fat and was generous with the egg. I also added a generous dose of freshly grated nutmeg. This was _quite_ the big hit of dinner. My sisters squabbled over leftovers and my daughter was bummed that I gave the leftovers away. Definitely give this a try!
Joan
I think you can spice this anyway you like... I did not have parsley; used basil, sage (dried) and added a pinch of herbs de provence... I did not have gruyere and used jarlsberg and petit basque and parmigiana on top. It was light fluffy and delicious
Shalini
I added spinach and thyme and it was delicious!!!
Em
Delicious but definitely helps to have something alongside, like toast and salad or as happy chance had it, leftover risotto from a different dinner.
NJR
Nice light side dish made with candy roaster squash, but I probably would not make it as a main dish as it is a bit too uniform in texture - Lovely presentation out of the oven
Katie
An excellent winter meal.
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