castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Creamy Squash and Gouda Gratin

Creamy Squash and Gouda Gratin

6 servings

We love delicata squash because they’re so easy to work with and can be eaten peels and all. They form the base of this luscious gratin, enriched with cream and gouda and topped with a scattering of crisp bread crumbs. Serve this with roast chicken, pork or sausages and a big salad.

Read more
Where to buy Copy link

ingredients

For the pastry

  • 2 pounds delicata courgette
  • 1 tbsp olive oil
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 1 cup keavy cream
  • large garlic clove, peeled and crushed
  • sprig fresh thyme
  • cup shredded Castello gouda cheese, divided
  • 3 tbsp butter, divided
  • 0,3 cup panko bread crumbs
  • 1 bunch chopped fresh fresh parsley, for garnish

preparation

Preparation

Preheat the oven to 400°F. Cut the ends from the squash and, using a long spoon, scoop out the seeds and discard. Cut the squash into ¼-inch-thick rounds. Arrange squash rounds on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast until just tender, about 15 minutes. Remove from the oven.

While squash roasts, combine cream, garlic and thyme in a small saucepan and bring to a simmer. Remove from the heat and set aside to infuse for 15–20 minutes. Discard garlic and thyme, then stir in ¾ cup shredded gouda.

Melt 2 tablespoons butter. Place the bread crumbs and remaining ¼ cup shredded gouda in a small bowl. Add the melted butter and stir to combine. Set aside.

Butter a shallow gratin or casserole dish with the remaining 1 tablespoon butter. Arrange the squash in the dish, layering as needed. Pour the cream mixture over top and tilt dish so cream settles evenly around the squash. Scatter the bread crumb mixture over top.

Bake until mixture is bubbling and top is golden brown and crisp, about 20 minutes. (Run under the broiler if you want more color and crispness on top.) Serve warm.

you might also like

all recipes