Delicata Squash Au Gratin
A great Fall side dish is a real treasure and this Delicata Squash Au Gratin featuring Hiland Heavy Whipping Cream and Hiland Shredded (Italian Blend) Cheese is absolutely delicious. Simply sauté the squash and then assemble and bake. The combination of sweet buttery squash, cheesy sage-infused cream and crisp Panko topping might just beat the Turkey for MVP of Thanksgiving Dinner.
Recipe and photography
by Emily Schuermann, Food for a Year.
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Prep Time
30 Minutes -
Cook Time
25 Minutes -
Servings
6
Ingredients
- 1 ½ pounds Delicata squash*, sliced into ½” rings and seeded
- ¼ cup melted butter
- 8 ounces Hiland shredded cheese, Italian Blend
- 10 ounces Hiland heavy whipping cream
- 1 tablespoon dijon style mustard
- 1 teaspoon coarse salt
- ½ teaspoon finely ground black pepper
- ¼ teaspoon crushed red pepper
- 1 teaspoon finely chopped fresh sage
Topping
- 1 cup Panko bread crumbs
- ¼ cup melted butter
- 1 teaspoon coarse salt
- ½ teaspoon paprika
*NOTE – Delicata squash is a Fall squash that has a delicate skin making it not only easy to work with but delicious to eat.
Directions
- Preheat the oven to 400° and spray an 8”x10” metal baking pan with nonstick spray. In a large nonstick skillet, sauté squash rings in ¼ cup butter to lightly brown both sides.
- Meanwhile, in a small mixing bowl combine heavy whipping cream, mustard, salt, peppers and sage. Prepare topping by stirring together all “topping” ingredients. Arrange sliced, sautéed squash in the prepared baking pan (stacking 2-3 layers) and top with shredded cheese, cream sauce and topping mixture.
- Bake for 25 minutes until golden and bubbly. Serve immediately.
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