Burnished Squash Gratin
My Squash Gratin recipe includes creamy and cheesy layers of baked squash, perfect for holiday dinners or special celebrations!
Oct 27, 2025
If you’re looking for a cozy, hearty dish that celebrates the flavors of fall, look no further than this burnished squash gratin. Combining rich, caramelized squash with creamy cheese and a crisp, golden topping, this gratin is the perfect side dish or main course for any gathering. Whether you’re preparing for a holiday meal or looking to incorporate more seasonal vegetables into your everyday cooking, this squash gratin is a must-try. The result is a dish that’s both indulgent and packed with nutritious goodness.
Why Burnished Squash Gratin is the Ultimate Fall Comfort Food
Squash gratins are beloved for their blend of flavors and textures. The burnished, or golden-brown, topping of sesame seeds and cheese creates a delicious contrast with the sweet, tender squash underneath. This gratin can be made with a variety of squash types—such as butternut, acorn, or delicata squash—each bringing its own unique flavor profile.
The Secret to a Perfectly Burnished, Crispy Topping
What truly sets this squash gratin apart is the burnished, golden topping. For added richness, a bit of Gruyère or cheddar cheese can be melted into the layers. This gives the dish a creamy, decadent feel. The topping is lightly toasted in the oven, allowing it to achieve that perfect burnished look—crispy, savory, and utterly irresistible. This step is key to making your gratin stand out at any dinner table.
Easy Tips for Making the Best Squash Gratin
Choose the right squash: For this recipe, opt for varieties like butternut or acorn squash. They have a natural sweetness that intensifies when roasted. You can also mix and match for more complex flavors.
Use fresh herbs and cheese: To get the most flavor from your gratin, use fresh thyme, sage, or rosemary. Pair with a sharp cheese like Gruyère for that extra depth of flavor.
Versatile and Perfect for Any Occasion
Burnished squash gratin is versatile enough to serve at a variety of occasions. It’s a fantastic side dish for Thanksgiving, Christmas, or any holiday meal. It also works well as a vegetarian main course, thanks to the hearty squash and rich, cheesy topping. For a complete meal, pair it with a simple green salad or roasted vegetables. This dish is also great for meal prep—it reheats beautifully, making it ideal for leftovers.
Equipment
- 1 4 qt. baking dish
Key Ingredients:
- Yellow Onion: A versatile, mildly sweet and savory ingredient that adds depth of flavor to several dishes.
- Bay Leaves: Aromatic herbs that impart a subtle, earthy flavor to soups, stews, and sauces.
- Heavy Cream: A rich, high-fat dairy product that adds luxurious creaminess and thickness to sauces, soups, and desserts.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (10)
Ingredients (10)
Instructions
Preheat oven to 425°F. In a small saucepan, add the cream (1 ½ cups), butter (4 Tbsp), and bay leaves. (2) Turn to low and let butter melt while you turn to the squash.
Peel the squash (3 medium). Split in half. Scoop out the seeds. Cut into 1/3" thick slices (if the shapes looks like a ? or a C, cut them in half again so they're easier to arrange).
In the baking dish, lay one layer of the squash as evenly as you can. Sprinkle with half the onion. Season with salt and pepper, then top with a third of the Gruyere cheese (8 oz). Repeat again.
Lay the final layer of squash on top. Top with remaining Gruyere cheese and add the parmesan (2 oz). Cover with aluminum foil. Bake for 30 minutes until the squash is mostly tender. Sprinkle over with sesame seeds if you'd like. Continue to bake for another 20 minutes, or until the squash is deeply browned and the cream has bubbled and reduced slightly.
