Creamy Winter Squash Gratin

Kabocha squash has a pale green rind and light orange flesh. Substitute butternut squash or pumpkin if you have trouble finding kabocha. Prepare the gratin a day ahead and refrigerate; store the breadcrumb topping separately. Bake at 400° for 30 minutes or until heated through.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.6g
  • Carbohydrate: 31.2g
  • Fiber: 4.8g
  • Cholesterol: 22mg
  • Iron: 1.9mg
  • Sodium: 453mg
  • Calcium: 358mg


  • 8 cups cubed peeled kabocha squash (about 3 pounds)
  • Cooking spray
  • 2 teaspoons butter
  • 2 cups thinly sliced leek (about 2 large)
  • 1 teaspoon salt
  • 3 1/2 cups 1% low-fat milk
  • 1/3 cup all-purpose flour
  • 1 cup (4 ounces) shredded Gruyère cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 (1-ounce) slices white bread
  • 2 teaspoons fresh chopped parsley
  • 1 garlic clove, minced


  1. Preheat oven to 400°.
  2. Arrange squash in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until the squash is tender.
  3. Melt butter in a large nonstick skillet over medium heat. Add leek and salt; cook 4 minutes or until tender, stirring frequently. Combine milk and flour, stirring well with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheese, pepper, and nutmeg; stir until cheese melts. Gently stir in squash. Spoon mixture into a 2-quart baking dish coated with cooking spray.
  4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Add parsley and garlic; pulse twice to combine. Sprinkle the breadcrumb mixture evenly over squash mixture. Bake at 400° for 20 minutes or until golden brown.
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