Creamy Squash and Gouda GratinCreamy Squash and Gouda Gratin
Creamy Squash and Gouda Gratin
Creamy Squash and Gouda Gratin
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.
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Recipe - ShopRite Corporate
CreamySquashandGoudaGratin.jpg
Creamy Squash and Gouda Gratin
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
Ingredients
2 lbs delicata squash
1 tbs olive oil
Kosher salt
freshly ground black pepper
1 cup heavy cream
1 large garlic clove, peeled and crushed
1 sprig fresh thyme
1 cup shredded Castello Gouda, divided
3 tbs butter, divided
1/3 cup panko bread crumbs
Chopped fresh parsley, for garnish
Directions

1. 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.

 

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

 

3.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.

 

4.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.

 

5.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.

 

20 minutes
Prep Time
40 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 lbs delicata squash
Organic Squash Yellow Zucchini/Gold Bar/Yellow Courgette, 9 oz
Organic Squash Yellow Zucchini/Gold Bar/Yellow Courgette, 9 oz
$1.12 avg/ea$1.99/lb
1 tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
Kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
freshly ground black pepper
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz
1 cup heavy cream
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
1 large garlic clove, peeled and crushed
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 sprig fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz
1 cup shredded Castello Gouda, divided
Castello Gouda Cheese, 7 oz
Castello Gouda Cheese, 7 oz
$5.99$0.86/oz
3 tbs butter, divided
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
2 for $11.99
$6.00 was $6.99$0.37/oz
With Price Plus Club Card
1/3 cup panko bread crumbs
Progresso Plain Panko Crispy Bread Crumbs, 8 oz
Progresso Plain Panko Crispy Bread Crumbs, 8 oz
$2.19$0.27/oz
Chopped fresh parsley, for garnish
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$1.49

Directions

1. 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.

 

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

 

3.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.

 

4.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.

 

5.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.