Squash Gratin
A hearty winter dish featuring tender squash and crispy bacon, topped with toasted pumpkin seeds and shaved cheese. This comforting gratin combines sweet winter squash with savory elements for a delicious side dish.
Ingredients
- •2¼ pounds winter squash
- •2 slices bacon
- •4 cloves garlic
- •1 sprig rosemary
- •1 teaspoon salt
- •¼ cup dried pumpkin seeds
- •½ teaspoon black pepper
- •1 ounce pecorino or Parmesan cheese
Cooking Instructions
- 1.
Peel 2 1/4 pounds of winter squash and cut into cubes.
10 min
- 2.
Preheat the oven to 450°F.
5 min
- 3.
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
8 min
- 4.
Cover with parchment paper and put in the oven for 30 minutes.
30 min
- 5.
Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.
30 min
- 6.
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
5 min
- 7.
When the squash is cooked, take the pot out of the oven and turn on the broiler.
2 min
- 8.
Throw away the rosemary and the peel of the garlic cloves.
2 min
- 9.
Remove the slices of bacon and cut into small lardons.
3 min
- 10.
Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
5 min
- 11.
Sprinkle the top of the gratin with pumpkin seeds.
1 min
- 12.
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
3 min
- 13.
Put under the broiler for about 2 minutes to brown the top. Serve immediately.
2 min
