Sides

Delicata Squash Gratin

8 to 10 servings

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Delicata Squash Gratin

8 to 10 servings

Delicata squash is the easiest winter squash to prepare thanks to the thin and edible skin. Because of that there is no need to peel it prior to cooking and it in turn gives a great color defnition when cooked and served.

Nutritional information per serving (based on 10 servings): Calories 174 (52% from fat)
carb. 17g
pro. 4g
fat 10g
sat. fat 6g
chol. 28mg
sod. 329mg
calc. 113mg
fiber 2g
  1. Delicata Squash Gratin-1
  1. Delicata Squash Gratin-1

Ingredients

  • 2 tablespoons unsalted butter; plus
  • more for the pan
  • 1 garlic clove, peeled
  • 1 medium to large onion, halved
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper,
  • divided
  • ½ teaspoon fresh thyme leaves
  • Pinch nutmeg
  • 1½ pounds delicata squash (about 3),
  • trimmed, halved lengthwise, seeded,
  • cut to ft the feed tube, if necessary
  • 2 ounces Gruyére
  • ½ cup heavy cream
  • 1 cup plain breadcrumbs
  • 1 tablespoon olive oil

Preparation

  1. 1. Preheat the oven to 350°F. Butter a 9-inch square or round baking pan.
  2. 2. While the oven is preheating, prepare the gratin. Insert the universal blade in the work bowl of the Cuisinart® 9-Cup Continuous Feed Food Processor. With the unit running on High, drop the garlic through the feed tube and process until fnely chopped. Add the onion to the work bowl with the garlic and pulse 4 to 5 times, until fnely chopped.
  3. 3. Put the butter in a medium sauté pan over medium heat. Add the onion, garlic, a pinch each of the salt and pepper, thyme, and nutmeg, and cook until softened and just starting to caramelize, 8 to 10 minutes.
  4. 4. While the garlic and onion are cooking, prepare the squash. Remove the universal blade and
  5. replace with the medium slicing disc. Slice the squash on High.
  6. 5. Add the squash and remaining salt and pepper to the pan with the garlic and onion, and cook, stirring occasionally, for about 5 minutes, until the squash softens slightly. Transfer the vegetable mixture to the prepared baking pan, and shape into an even layer.
  7. 6. Remove the slicing disc and replace with the fne shredding disc. Shred the Gruyére on High.
  8. 7. In a small bowl, toss the breadcrumbs with the olive oil.
  9. 8. Pour the cream over the vegetable mixture. Top with the cheese, and then the breadcrumbs.
  10. 9. Bake for 30 minutes, or until bubbly and tender.

This recipe was prepared with

9-Cup Continuous Feed Food Processor

9-Cup Continuous Feed Food Processor

$149.95

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