Do you eat the skin of a delicata squash?

Yes! After delicata squash is cooked, the skin becomes soft and completely edible. If you prefer to not eat the skin, you can use a peeler or sharp knife to remove before cooking. Up to you, but we like to keep it simple and enjoy the added nutrients!

Can I use other types of cheese?

Absolutely! We love the creaminess and flavor that comes along with gruyere and parmesan cheese, but you could also use mozzarella cheese or a white cheddar cheese.

Delicata Squash au Gratin

Description

Our Delicata Squash au Gratin is a decadent, delicious holiday side dish that is perfect for Easter, Thanksgiving, or Christmas!

Ingredients

Scale

2–3 medium delicata squash, halved and cut into 1/2 inch slices*
1 tablespoon extra virgin olive oil, more if needed
1 1/2 teaspoon kosher salt, divided
1/8 teaspoon ground black pepper
2 tablespoons butter
1/4 cup sweet yellow onion, minced
1 teaspoon garlic, minced
2 1/2 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
3/4 cup Nutpods original unsweetened creamer OR heavy cream
1/2 cup chicken broth
2 tablespoons parmesan cheese, freshly grated
1 cup gruyere cheese, freshly grated

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Instructions

Oven: Preheat oven to 425 degrees F.
Prep Squash: Prepare delicata squash by remove the ends, slicing in half lengthwise and then cutting into 1/2 inch thick half moons. Place in a bowl and toss with olive oil. Season with kosher salt and ground black pepper. Place in rows in an 8×12 baking dish. Place in oven, middle rack, for 15-20 minutes.
Make Sauce: While the squash roasts, bring a cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. Add onion and garlic. Move around until garlic becomes fragrant and onion starts to soften, approx. 1-2 minutes. Add flour and whisk to combine with butter to create a paste (aka a roux). Continue whisking while adding the creamer and then broth, approx. 1/4 cup at a time. Continue whisking and letting it simmer until consistency is thick and creamy. If it feels too thick, add another splash or two of broth and stir.
Add Cheese: Remove from heat and add parmesan and 1/2 cup of the Gruyere cheese. Stir until cheese has melted. Taste and add any salt or pepper, as desired.
Bake: Pour creamy sauce over the roasted delicata squash (after it’s done baking) and then sprinkle with remaining 1/2 cup of Gruyere. Return casserole dish to the oven, middle rack and uncovered, for 8-10 minutes. Then move turn on the oven broiler for 1-3 minutes (I would recommend leaving the door open so you can watch carefully) or until sauce is bubbly and starting to turn golden brown.
Cool + Serve: Remove and let cool 10 minutes before serving. Enjoy!

Notes

*How to Cut Delicata Squash: if you don’t have a lot of experience with this squash, check out our step-by-step tutorial on how to cut delicata squash!
Creamer: we love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 6oz
Calories: 145
Sugar: 1.9 g
Sodium: 447.4 mg
Fat: 10.6 g
Carbohydrates: 7.3 g
Protein: 6.5 g
Cholesterol: 27 mg