Beautiful, Fresh & Uncomplicated Food & Entertaining

Delicata Squash Gruyère Gratin

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!

Individual Delicata Squash Gruyère Gratins in gratin dishes sitting on a black pottery plate. Sitting on an ivory linen tablecloth with a ticking striped napkin.

The Inspiration

For me, anything gratinéed, and anything delicata.

Delicata Squash slices on a baking sheet waiting to go in the oven.

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.

Assembled Delicata Squash gratins waiting to have the cream filling poured in and then be baked in the oven.

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.

Fresh out of the oven a browned and bubbling Delicata Squash Gruyère Gratin with crispy sage leaves.

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!

Individual Delicata Squash Gruyère Gratins in gratin dishes sitting on a black pottery plate. Sitting on an ivory linen tablecloth.

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, I’d love to see!


Individual Delicata Squash Gruyère Gratins in gratin dishes sitting on a black pottery plate. Sitting on an ivory linen tablecloth with a ticking striped napkin.

How To Make: Delicata Squash Gruyere Gratin


Reviews

Ingredients:

Adjust Servings
1 Large Delicata Squash
1 Cup Heavy Cream
1 Clove Garlic
3 Tbsp. Butter
1/2 Cup Gruyere Cheese, Grated
1/4 Tsp. Ground Nutmeg
2 Sprigs Fresh Sage
Sea Salt
Fresh Ground Black Pepper
Nutritional Information
5.9 Grams Net Carbs
7.3 Grams Protein
35.5 Grams Fat
364 Calories

Directions

1.
Preheat the oven to 425°.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mark as complete
2.
Prepare the delicata squash.
Wash the delicata squash, cut it into 1/2 inch rounds, and remove the seeds.
Mark as complete
3.
Roast the delicata squash
Lay the delicata on the baking sheet and brush with olive oil, season with salt and pepper, and roast for 10 minutes, until starting to soften. Remove from oven and let cool while preparing the gratin’s cream sauce. Leave the oven on.
Mark as complete
4.
Prepare the cream sauce for the gratin.
In a small pan, add the butter and garlic and cook on medium-low until the garlic is fragrant. You want to infuse the flavor but not risk browning and separating the butter. When you can smell the garlic, 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.
Mark as complete
5.
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.
Mark as complete
6.
Bake the gratins.
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.
Mark as complete
7.
Fry the sage leaves.
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.)
Mark as complete
8.
Remove from the oven and serve.
Before serving, lay crispy sage on the top of the gratin, and tuck around the dish.
Mark as complete
Notes
This gratin 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.
Joanna Revers

I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on beautiful, fresh, and uncomplicated food and entertaining.

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