This peppered squash gratin is especially popular during fall and winter holidays, making it a perfect side dish for Thanksgiving, Christmas, or cozy family dinners.
How To Make Peppered Squash Gratin
This Peppered Squash Gratin is my favorite thing on the table this year, a shock to everyone, including me. The crushed garlic and salty parmesan really curb the sweetness of the squash, while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.
It’s a really magical combination. I’ve made it three times since I made it the first time, and it’s not even Thanksgiving yet. This is also just a really good side dish, holiday or not. I hope you print this one out and eat it all winter long.
Why This Squash Gratin Works So Well
The balance of sweet squash, savory parmesan, and cracked black pepper creates a rich yet comforting flavor. The creamy texture contrasts beautifully with the caramelized edges, making this dish especially satisfying for holiday meals and cold-weather dinners.
When to Serve Peppered Squash Gratin
This dish pairs perfectly with roasted meats and festive menus, making it a popular choice for Thanksgiving, Christmas, and winter gatherings.
- Unsalted Butter 3 tbsp
- Onions 1 Large
- Garlic 1 cloves
- Butternut Squash 1 1/2 Pounds
- Grated Nutmeg ¼ tsp
- Heavy Cream ½ cup
- Bread ¾ cup
- Comté cheese ¾ cup
- Black Pepper 1 Dash
- Salt 1 Dash
- Preheat oven to 425°F/220°C (no fan). Layer squash, parmesan, garlic and sage leaves (or other herbs) in a 1.5–2 qt. baking dish, seasoning each layer with salt, LOTS of pepper, and crushed red pepper flakes, if you like.
- Cover with heavy cream and finish with another good sprinkle of parmesan, a good crack of black pepper and a few more leaves of herbs over top. Dot with a few knobs of butter or a drizzle of olive oil and cover with foil. Cover with foil and pop in the oven and bake until squash is totally tender and cooked through, 30–35 minutes.
- Remove foil and continue baking until top is nicely browned and cream is thickened and caramelized around the edges, another 30–35 minutes. Remove from oven and let cool slightly before eating (should be served warm, though).
Tips for the Best Peppered Squash Gratin
For the best results, use freshly cracked black pepper and high-quality parmesan cheese. Thinly slicing the squash helps it cook evenly and absorb the creamy sauce more effectively.
Make Ahead & Storage Tips
This squash gratin can be assembled up to one day in advance and stored covered in the refrigerator. Bake just before serving for the best texture. Leftovers keep well in the fridge for up to 3 days.
What to Serve with Squash Gratin
Peppered squash gratin pairs beautifully with roasted chicken, turkey, or vegetarian holiday mains. It’s a perfect side dish for Thanksgiving, Christmas, or cozy winter dinners.
