Cheesy, Crunchy Squash Gratin – (Gluten Free)
Oh so delicious! Cheesy, Crunchy Squash Gratin (Gluten Free) is one of those satisfying dishes that makes you feel all comfy cozy inside. Yes, it’s cheesy and crunchy but it’s also slightly creamy and warming with just the right hint of heat. It’s versatile enough to be served as a side dish or as a main vegetarian dish. However you decide to serve it, you’ll be surprised how quickly the gratin will be devoured!
Jump to RecipeSquash and Gratin Base Prep
For this recipe, you’ll want to use acorn squash because of its edible skin (hence, no peeling of the skin is necessary). Slice squash in half vertically and remove any seeds. Then slice each half crosswise as shown above. Next, thinly slice the onions and garlic, prep whichever greens you will be using for this recipe (fresh or frozen spinach or kale), and organize the spices…salt, red pepper flakes, and thyme (fresh or dried).
Onion and Greens Mixture
Heat 2 tablespoons oil in a large pan over medium heat. Add onion, garlic, and ½ teaspoon salt and cook until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in red pepper flakes and thyme followed by fresh or frozen spinach/kale, and cook, stirring, 1 minute until greens have wilted.
Combining Squash and Onion/Greens Mixture
Place cut squash pieces into a baking dish. Then scatter onion/greens mixture over squash.
Making the Cream
In the same pan, combine cream, approx. three-quarters of Parmesan, and 1½ teaspoons kosher salt in pan and cook, stirring occasionally until hot but not simmering, about 3 minutes.
Assembling the Gratin
Carefully pour cream mixture over squash, using tongs to coat squash pieces evenly and get onion mixture into all the crevices. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is almost tender, 25–30 minutes. Then remove foil and continue to cook until cream is thickened and no longer liquidy and squash is very tender, another 18-20 minutes. Total bake time is 43-50 minutes, depending on the thickness of the squash slices.
Nut Preparation
While squash is baking, rough chop the nuts. I used hazelnuts but feel free to use your favorite nuts.
Cheesy, Crunchy Squash Gratin
Scatter nuts and remaining Parmesan over gratin and drizzle lightly with some olive oil, if desired. Transfer gratin to top rack of oven and broil until bubbling and browned at the edges, about 2-3 minutes. Set a timer to avoid burning! Serve immediately.
Cheesy, Crunchy Squash Gratin (Gluten Free)
Ingredients
- 3 tablespoons olive oil divided plus more for pan and top of gratin
- 2-3 lb. acorn squash* (no peeling of skin necessary!) wash, dried, halved vertically, seeds removed, cut crosswise ¼" thick
- 1 large white onion thinly sliced
- 10 garlic cloves thinly sliced
- 2 teaspoons kosher salt divided
- 6 oz. (or 4-6 handfuls) fresh spinach or kale (rinsed, dried, with any fibrous stems removed) or frozen spinach or kale (thawed, squeezed well) I used a 6 oz bag of pre-washed organic baby spinach
- ½ teaspoon crushed red pepper flakes if you're not a spice lover, start with 1/4 teaspoon
- 1 tablespoon fresh or dried thyme leaves
- 2 cups heavy cream
- 1/2 cup Parmesan grated, divided
- 1/2 cup raw nuts (your favorite kind), rough chopped, I used hazelnuts
Instructions
- Place racks in upper and lower thirds of oven; preheat to 400° Bake setting. (Lower rack to bake the gratin and the upper rack for broiling the gratin topping at the end.)
- Spray or oil a 13'x9" baking dish and arrange squash.
- Heat 2 tablespoons oil in a large pan over medium heat. Add onion, garlic, and ½ teaspoon salt and cook until onion is softened and starting to turn golden brown, 8–10 minutes. Stir in red pepper flakes and thyme followed by fresh or frozen spinach/kale, and cook, stirring until greens are wilted, approx. 1 minute. Using tongs, scatter onion mixture over squash. No need to clean pan.
- In the same pan, combine cream, approx. three-quarters of Parmesan, and 1½ teaspoons kosher salt in pan and cook, stirring occasionally, until hot but not simmering over medium-low heat, about 3 minutes. Carefully pour over squash, using tongs to coat evenly and get onion mixture into all the crevices.
- Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Then remove foil and continue to cook until cream is thickened and no longer liquidy and squash is very tender, 18-20 minutes. Total bake time is 43-50 minutes depending on the thickness of the squash slices.
- While squash is baking, rough chop the nuts.
- Heat broiler. Scatter nuts and remaining Parmesan over gratin and drizzle lightly with some olive oil. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Set a timer to avoid burning!
- Serve hot right from the baking dish!
Notes
Recipe is from Bon Appetit and modified by me for gluten free eating.
If you like this recipe, you may also like these other GFchow recipes. Herb-Baked Acorn Squash with Parmesan, Baked Risotto with Kale, Spinach, and Peas, and Eggplant with Honey, Crispy Garlic, and Ricotta.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Made this last week and already making again. How’s that for an endorsement. Delicious!
I love the endorsement!
THIS IS SO RIDICULOUSLY GOOD! Perfectly creamy and and full of fun texture, this dish is definitely one of my top five all time favorite dinners.
Puts a smile on my face!