Simple Provençal Winter Squash Gratin

By Tara Parker-Pope

Published November 29, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 hours
Rating
4(182)
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.”

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Ingredients

Yield:6 servings

  • 3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in ¼-inch to ½-inch dice

  • 4 garlic cloves, minced

  • ¼ cup bread crumbs

  • ½ cup finely chopped fresh parsley

  • 1 tablespoon fresh thyme leaves

  • Salt and freshly ground pepper

  • 3 tablespoons extra virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 162 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 572 milligrams sodium; 3 grams protein; 5 grams sugar

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 1 ½ 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.

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Ratings

4 out of 5
182 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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