Simple Provençal Winter Squash Gratin

By Tara Parker-Pope

Simple Provençal Winter Squash Gratin
Andrew Scrivani for The New York Times
Total Time
2 hours
Rating
4(178)
Comments
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I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.”

Featured in: Well's Vegetarian Thanksgiving 2011

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Ingredients

Yield:6 servings
  • 3pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in ¼-inch to ½-inch dice
  • 4garlic cloves, minced
  • ¼cup bread crumbs
  • ½cup finely chopped fresh parsley
  • 1tablespoon fresh thyme leaves
  • Salt and freshly ground pepper
  • 3tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

162 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 572 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1½ to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

Tip
  • Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.

Ratings

4 out of 5
178 user ratings
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Comments

Kate

I added a small amount of fresh sage, finely chopped, along with the thyme, but otherwise followed the recipe exactly. I also fried some whole sage leaves in salted butter to sprinkle on the top. Delicious! Will definitely make again.

Meg

Tasty and a good dish for a guest with celiac disease. However, be forewarned that the squash can cook down quite a bit as the moisture evaporates so quantities may be less.

John

10/5/17: Red Kuri squash. Herbs: oregano and chives. Garlic. 2 pinches of Ras el Hanout spice.

Will

I found the base recipe a little plain, so added 1 lemon's worth of zest, a few chopped anchovies, and sage as noted in another comment. Tasted about halfway through cooking and thought it was lacking in richness so added a healthy splash of whole milk to good effect. Squeezed a bit of lemon in at the end. Turned out wonderfully.

less oil!

Not Provençal at all, but did this technique with ghee and gochujang and it was amazing!

ben w

Not Provençal at all but did this technique with ghee and gochujang. Amazing!!

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