Squash Gratin

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This savoury winter squash gratin is a wonderful way to celebrate seasonal produce. By slow-roasting the squash with woody rosemary, smoky bacon, and whole garlic cloves, you create a deep, caramelised flavour without the need for heavy cream or butter. The natural sweetness of the squash is perfectly balanced by the salty kick of the pecorino and the textural crunch of toasted pumpkin seeds.

As a diabetes-friendly option, this dish offers a nutritious alternative to traditional potato-based gratins. It is rich in fibre and vitamin A, making it a wholesome choice for a midweek supper or a satisfying side dish for a Sunday roast. Serve it alongside grilled chicken or a crisp green salad for a balanced, flavourful meal that feels truly indulgent.

Ingredients for Squash Gratin

1.0kg of winter squash
2 slices of bacon 1/8 inch thick
4 garlic cloves (unpeeled but crushed)
1 sprig of rosemary
sal
a handful of dried pumpkin seeds
pimienta negra recién molida
30g of pecorino or Parmesan cheese

How to make Squash Gratin

Peel 1.0kg of winter squash and cut into cubes.

Precalienta el horno a 232°C.

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.

Cover with parchment paper and put in the oven for 30 minutes.

Lower the oven temperature to 177°C, remove the parchment paper, and cook for an additional 30 minutes.

In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.

When the squash is cooked, take the pot out of the oven and turn on the grill.

Throw away the rosemary and the peel of the garlic cloves.

Remove the slices of bacon and cut into small lardons.

Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.

Sprinkle the top of the gratin with pumpkin seeds.

With a vegetable peeler, shave 30g of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.

Put under the grill for about 2 minutes to brown the top. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.