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Peppered Squash Gratin

Peppered Squash Gratin
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A savory, creamy peppered squash gratin featuring roasted slices of winter squash, bold black pepper, fresh sage, and bubbling cheese. This cozy dish makes the perfect comforting side or hearty vegetarian main.

Ingredients

Scale
  • 2 pounds kabocha or butternut squash, thinly sliced
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Handful of fresh sage leaves
  • 1 ½ teaspoons freshly cracked black pepper
  • 1 teaspoon salt
  • ½ cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or butter.
  2. In a large bowl, toss the sliced squash with cream, olive oil, garlic, sage, salt, and black pepper until evenly coated.
  3. Layer the squash evenly in the greased baking dish. Pour any leftover cream mixture over the top.
  4. Sprinkle the Parmesan cheese over the top and add a few extra sage leaves if desired.
  5. Bake uncovered for 40–45 minutes, until the squash is tender, the edges are golden, and the top is bubbly and crisp.
  6. Let it rest for 5–10 minutes before serving to allow the layers to set.

Notes

  • Use a shallow dish for more crispy edges.
  • Try gruyère or pecorino for a cheesier variation.
  • Add a pinch of red pepper flakes for heat.

Find it online: https://dishmio.com/peppered-squash-gratin/