Delicata Squash Gratin



8 servings


  • 2 medium delicata squash 
  • Salt and ground black pepper to taste 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons all-purpose flour 
  • 1½ cups milk 
  • 1 cup shredded Gruyere cheese 
  • 1 pinch cayenne pepper 
  • 2 tablespoons chopped fresh parsley


  1. Preheat the oven to 350º F. Spray a medium casserole dish with cooking spray.
  2. Slice delicata squash lengthwise, remove seeds and pulp, and cut into ½-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
  3. Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
  4. Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

Nutrition Info

Per Serving: 155 calories; protein 6.7g; carbohydrates 15g; fat 8.3g; cholesterol 26.1mg; sodium 68.3mg.


  • Delicata is a small winter squash with an edible skin. Wash, slice off the ends, then halve it lengthwise, seed it, and cut into half moon shapes.