Last Updated on September 30, 2021
Delicata Squash Gruyère Gratin… three of my favorite things. This gratin is an indulgence. The sweet, creamy delicata squash melts into the creamy, nutty backdrop of Gruyère cheese punctuated by hints of crispy sage. A delicious, satisfying, comforting side dish that would be a perfect addition to the Thanksgiving table. The best part? This gratin is low carb and keto-friendly and provides a significant amount of Vitamin A per serving, which is an immune-boosting nutrient. Okay, four of my favorite things!
The Inspiration…
Anything gratinéed. And anything delicata.
The Ingredients…
The star of this recipe is the delicata squash. It is my favorite of the winter squashes and is one of the winter squashes with the lowest carb count. Thank goodness.
Delicata squash are a significant source of Vitamin A, which supports a healthy immune system, is good for eyesight and bone density, and may lower your risk of certain cancers. This squash is also a good source of fiber, which helps to offset the carbs, making it a low-carb, keto-friendly winter squash.
Fiber is an essential component for a healthy diet. It feeds the good bacteria in your gut. As we are growing increasingly aware, your gut health is one of the most important factors in your overall health and well being. A healthy gut not only feeds your cells, but contributes to your immunity, warding off viruses and bacteria. It also communicates with your brain through your nerves and hormones, playing a large part in your general health, mood, and sense of well being.
The supporting roles in this dish are Gruyère cheese, cream, fresh sage, and nutmeg. Gruyère cheese is an alpine style of cheese originating in Switzerland. It is sweet, slightly salty, and has a creamy, nutty taste. It is excellent paired with fall flavors.
The Steps…
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the delicata squash, cut it into 1/2 inch rounds, and remove the seeds.
- Lay delicata on baking sheet and brush with olive oil, season with salt and pepper, and bake for 10 minutes, until starting to soften.
- Remove from oven and let cool while preparing the gratin’s cream sauce.
- In a small pan, add the butter and garlic and cook until the garlic is fragrant.
- Add the cream and nutmeg and cook on medium heat until the cream begins to bubble. Turn off the heat, swirl the pan, and season with salt and pepper to taste. Add in the grated gruyere and stir until incorporated. Let stand for a few minutes.
- Next, assemble the gratins. I used small gratin dishes and tightly laid the delicata squash slices upright to expose the rind for visual appeal, but they can be laid down and overlapped, or layered, whichever you prefer.
- Pour the cream mixture over the delicata squash, leaving some squash exposed. Make sure to not fill to the rim, as the gratins will bubble and boil over in the oven if you do.
- Bake in the oven until gratins are bubbly and starting to turn golden. Cooking time will depend on the size of the container used. Keep checking to see how it’s progressing – my individual gratins took about 15 minutes.
- While gratins are cooking, heat 1 tbs. of butter in a small pan over medium high heat, when hot, add fresh sage leaves. These will start to sizzle, turn the heat off, and fry until crispy – this will happen quickly. Remove from pan to a paper towel. (Sage butter can be kept and used later.)
- Before serving, lay crispy sage on the top of the gratin, and tuck around the dish.
The Results…
Just in time for Thanksgiving comes the ultimate comfort food indulgence with a healthy dose of immune boosting Vitamin A. So while this rich and creamy gratin may seem like a treat, it is actually a low-carb and keto-friendly side dish which should earn a spot at the Thanksgiving table.
Click here for more low carb, keto-friendly Thanksgiving recipe suggestions!
If you make this Delicata Squash Gruyere Gratin be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!
PrintDelicata Squash Gruyere Gratin
Delicata Squash Gruyere Gratin… three of my favorite things. This gratin is an indulgence. The sweet, creamy delicata squash melts into the creamy, nutty backdrop of Gruyere cheese punctuated by hints of crispy sage.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 Delicata Squash, Large
- 1 Cup Of Heavy Cream
- 1 Clove Of Garlic
- 3 Tbs. Butter
- 1/2 Cup Of Gruyere Cheese, Grated
- 1/4 Tsp. Nutmeg
- Fresh Sage
- Sea salt
- Fresh Black Pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the delicata squash, cut it into 1/2 inch rounds, and remove the seeds.
- Lay delicata on baking sheet and brush with olive oil, season with salt and pepper, and bake for 10 minutes, until starting to soften.
- Remove from oven and let cool while preparing the gratin’s cream sauce.
- In a small pan, add the butter and garlic and cook until the garlic is fragrant.
- Add the cream and nutmeg and cook on medium heat until the cream begins to bubble. Turn off the heat, swirl the pan, and season with salt and pepper to taste. Add in the grated gruyere and stir until incorporated. Let stand for a few minutes.
- Next, assemble the gratins. I used small gratin dishes and tightly laid the delicata squash slices upright to expose the rind for visual appeal, but they can be laid down and overlapped, or layered, whichever you prefer.
- Pour the cream mixture over the delicata squash, leaving some squash exposed. Make sure to not fill to the rim, as the gratins will bubble and boil over in the oven if you do.
- Bake in the oven until gratins are bubbly and starting to turn golden. Cooking time will depend on the size of the container used. Keep checking to see how it’s progressing – my individual gratins took about 15 minutes.
- While gratins are cooking, heat 1 tbs. of butter in a small pan over medium high heat, when hot, add fresh sage leaves. These will start to sizzle, turn the heat off, and fry until crispy – this will happen quickly. Remove from pan to a paper towel. (Sage butter can be kept and used later.)
- Before serving, lay crispy sage on the top of the gratin, and tuck around the dish.
Notes
- Keeps and reheats well, great for Thanksgiving leftovers.
- Other types of winter squash can be used, but for a low carb, keto diet, delicata is best.
Keywords: delicata squash, winter squash, gratin, casserole, low carb, keto, vegetarian
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