Provencial Winter Squash Gratin

Posted in: Winter Squash


  • 3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
  • 4 garlic cloves, minced
  • 1/4 cup bread crumbs
  • 1/2 cup finely chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil


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 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm. 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. Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.


NY Times, 11/1/11