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Winter Squash Au Gratin
Recipe

10 INGREDIENTS • 11 STEPS • 1HR 30MINS

Winter Squash Au Gratin

A creamy, cheesy au gratin of winter squash topped with crispy sage leaves. This cozy, comforting recipe is delicious served as a vegetarian main course or side dish to a roast.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
A creamy, cheesy au gratin of winter squash topped with crispy sage leaves. This cozy, comforting recipe is delicious served as a vegetarian main course or side dish to a roast.
1HR 30MINS
Total Time
$3.89
Cost Per Serving
Ingredients
Servings
4
us / metric
Heavy Cream
2 cups
Heavy Cream
Butternut Squash
1
(2 lb)
Small Butternut Squash, halved, deseeded
or Honey Nut Squash
Kabocha Squash
1
(1 lb)
Small Kabocha Squash, halved, deseeded
Delicata Squash
1
(1 lb)
Delicata Squash
Gruyère Cheese
1 1/2 cups
Gruyère Cheese, shredded
about 2 cups shredded
or Aged Gouda
Butter
4 Tbsp
Sage Leaves
8
Sage Leaves
up to 10 leaves
Nutrition Per Serving
VIEW ALL
Calories
959
Fat
70.9 g
Protein
17.7 g
Carbs
67.5 g
Add to plan
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Winter Squash Au Gratin
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Thinly slice all of the squash into 1/4 to 1/8-inch-thick slices using a mandoline or a large sharp knife.
step 3
Combine Heavy Cream (2 cups), All-Purpose Flour (2 Tbsp), Kosher Salt (2 tsp), and Ground Black Pepper (as needed) in a medium saucepan. Cook over medium heat, stirring often, until hot and slightly thickened but boiling; about 5 minutes.
step 4
Layer about 1/2 of the Butternut Squash (1), Kabocha Squash (1), and Delicata Squash (1) in a lightly greased (with butter) 12-inch round baking dish.
step 5
Top with 1/2 of the Gruyère Cheese (1 1/2 cups) followed by half of the cream sauce. Layer in the remaining squash (reserve a handful of squash for the top), top with the remaining half of the cheese and pour the remaining cream mixture evenly over the squash. Arrange the last pieces of squash over the top of the cream.
step 6
Cover with foil and bake until bubbly, about 1 hour.
step 7
Uncover, increase oven temperature to broil, and cook until the top begins to brown, about 4 minutes.
step 8
Remove from oven and let it stand at room temperature for 10 minutes.
step 9
Meanwhile, heat Butter (4 Tbsp) in a small skillet over medium heat.
step 10
Working in small batches, fry a few Sage Leaves (8) until edges begin to curl and leaves just begin to brown. Transfer leaves to a plate lined with paper towels to drain and cool.
step 11
Arrange sage leaves on top of gratin before serving.
step 11 Arrange sage leaves on top of gratin before serving.
Tags
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American
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Vegetables
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