I absolutely love this recipe because roasting the kabocha squash brings out a sweet, caramelized flavor that perfectly complements the creamy, cheesy goodness of Gruyère and Parmesan. Plus, the crispy panko topping adds an amazing texture, making each bite of this gratin an irresistible comfort food experience!
I adore the gratin made with kabocha squash, a buttery, sweet winter squash that is in season from now until the first half of the new year. Kabocha is cubed and baked until tender with the rarefied mixture of heavy cream, nutmeg, and 2 kinds of cheese you’ll never believe are so low in carbs: Gruyère and Parmesan.
(And if anything, the preciseness of the nutty top note and the pleasant saltiness of the crispy panko make them even more rewarding!)
Ingredients
Kabocha Squash:
Abundant in vitamins A and C; the velvety texture exudes saccharine notes.
Olive Oil:
Fats that contribute to heart health amplify taste and help with roasting.
Gruyère Cheese:
Flavor that is nutty and rich; supplies protein and provides creaminess.
Heavy Cream:
Enriches and smooths the texture of the gratin.
Panko Breadcrumbs:
Produces a crispy topping; weightless, fluffy texture.
Ingredient Quantities
- 1 small kabocha squash (about 2 pounds), seeds removed, peeled, and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Set your oven to 400°F (200°C) to start.
2. Cube the kabocha squash. Combine with olive oil, salt, and pepper. Spread on a baking sheet. Roast in a 375°F oven for 25-30 minutes until tender and lightly browned.
3. Sauté the onion in melted butter until translucent. Stir in the garlic; cook until fragrant.
4. Turn the heat down to low and add the heavy cream. Stir to combine. Add the ground nutmeg, and salt and pepper to taste. Cook a couple of minutes until the mixture is slightly thickened.
5. Take the skillet off the heat and slowly whisk in the roasted kabocha squash, ensuring that each piece is coated nicely with the cream mixture.
6. Pour the kabocha and cream mixture into a baking dish that you’ve lightly greased, and spread it evenly across the bottom.
7. Evenly distribute the grated Gruyère cheese over the top of the squash mixture, and then follow with the Parmesan cheese.
8. Mix the panko breadcrumbs with a pinch of salt and pepper in a small bowl, and sprinkle them over the layer of cheese.
9. Put the baking dish into the oven and roast for roughly 15-20 minutes, or until the top is golden brown and the cheese is bubbly.
10. Before serving, allow the gratin to cool for a few moments. If you wish, you can make a nice garnish of chopped fresh parsley and sprinkle it over the gratin. Then sit down and savor this delightful dish, an umami-packed kabocha gratin.
Equipment Needed
1. Oven
2. Baking sheet
3. Skillet
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
9. Whisk
10. Spatula
11. Grater
12. Baking dish
FAQ
- Can I substitute kabocha squash with another type of squash?Certainly! Butternut squash or acorn squash can be used as alternatives when kabocha squash is not available.
- Is there a non-dairy option for heavy cream?Coconut milk can replace heavy cream in a dairy-free diet, though it might alter the flavor a bit.
- What’s a good alternative to Gruyère cheese?You can substitute Emmental or Swiss cheese because they have comparable properties to the cheese called for in the recipe.
- Can I make this dish in advance?Certainly! The gratin can be prepared through the baking step and held in the refrigerator for about 24 hours. Just before serving, pop it in the oven and bake.
- How can I make the dish gluten-free?For a gluten-free alternative, substitute gluten-free breadcrumbs for the panko breadcrumbs, or leave them out altogether.
- What’s the best way to peel a kabocha squash?To facilitate easier peeling, soften the rind of the squash in the microwave for 2-3 minutes. Then, use a vegetable peeler or sharp knife to remove the rind.
- Can I freeze leftovers?This dish is not recommended for freezing as the cream may separate when this dish is thawed. For best results, enjoy this dish fresh.
Substitutions and Variations
1 tablespoon of oil extracted from vegetables as a substitute for olive oil
Use 1 tablespoon of coconut oil in place of unsalted butter.
1 small onion, finely chopped, to substitute for the shallot
Heavy cream can be replaced with half-and-half in the following recipe.
½ cup Swiss cheese, grated, not Gruyère cheese
Pro Tips
1. Uniform Cubes: Make sure to cut the kabocha squash into uniform 1-inch cubes for even roasting. This ensures that the pieces cook evenly, avoiding undercooked or overly soft pieces in the gratin.
2. Flavorful Roast: To enhance the flavor of the kabocha, consider tossing the cubes with a bit of garlic powder or paprika in addition to the salt and pepper before roasting. This will add an extra layer of savory depth to the dish.
3. Cheese Melt Perfection: To achieve a perfectly melty and bubbly cheese topping, use freshly grated Gruyère and Parmesan cheeses rather than pre-packaged ones. Freshly grating the cheese not only improves the melt but also enhances the overall flavor profile.
4. Breadcrumb Boost: For extra flavor and crunch in the topping, consider mixing the panko breadcrumbs with a small amount of melted butter and a pinch of garlic powder before sprinkling them over the cheese. This creates a richer, more satisfying crust when baked.
5. Make-Ahead Magic: You can prepare the roasted kabocha and the cream mixture a day ahead, storing them separately in the fridge. When ready to bake, simply combine them in the baking dish, top with cheese and breadcrumbs, and proceed with baking. This can save time and allow the flavors to meld beautifully.
Kabocha Gratin Recipe
My favorite Kabocha Gratin Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Skillet
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
9. Whisk
10. Spatula
11. Grater
12. Baking dish
Ingredients:
- 1 small kabocha squash (about 2 pounds), seeds removed, peeled, and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
1. Set your oven to 400°F (200°C) to start.
2. Cube the kabocha squash. Combine with olive oil, salt, and pepper. Spread on a baking sheet. Roast in a 375°F oven for 25-30 minutes until tender and lightly browned.
3. Sauté the onion in melted butter until translucent. Stir in the garlic; cook until fragrant.
4. Turn the heat down to low and add the heavy cream. Stir to combine. Add the ground nutmeg, and salt and pepper to taste. Cook a couple of minutes until the mixture is slightly thickened.
5. Take the skillet off the heat and slowly whisk in the roasted kabocha squash, ensuring that each piece is coated nicely with the cream mixture.
6. Pour the kabocha and cream mixture into a baking dish that you’ve lightly greased, and spread it evenly across the bottom.
7. Evenly distribute the grated Gruyère cheese over the top of the squash mixture, and then follow with the Parmesan cheese.
8. Mix the panko breadcrumbs with a pinch of salt and pepper in a small bowl, and sprinkle them over the layer of cheese.
9. Put the baking dish into the oven and roast for roughly 15-20 minutes, or until the top is golden brown and the cheese is bubbly.
10. Before serving, allow the gratin to cool for a few moments. If you wish, you can make a nice garnish of chopped fresh parsley and sprinkle it over the gratin. Then sit down and savor this delightful dish, an umami-packed kabocha gratin.
