It’s that time of year where both winter squash and tomatoes are making their way to our CSA basket.

So naturally, I needed a dish to celebrate the transition to fall. These days, I’m craving something hearty and flavorful, but not something that requires you to spend hours stewing or mandates a wool sweater in order to properly consume. I’m not quite there yet.

Delicata Squash and Tomato Gratin | Things I Made TodaySo lets dive right in to this beauty. The wonderful thing with delicata squash—which at least right now I can easily say is my favorite squash, maybe I’m just so happy to see it because it means that crunchy leaves aren’t too far out—is that it doesn’t require peeling or too much chopping.

Delicata Squash and Tomato Gratin | Things I Made Today

In fact, I leave the skin on in this dish because I like the texture it adds, and I cut the squash into my favorite half moon shape, mainly because I love the way it looks but also because it works perfectly here. Most gratins have you cut everything so thin that it all melds together in one big mass, but this isn’t your average gratin. (Who says that?)

Delicata Squash and Tomato Gratin | Things I Made Today

The sweetness of the squash, the creaminess of the sauce, and the acidity of the tomatoes—I love it all. I’m ready to dive into fall. Bring on the other root vegetables. Tomatoes, I still love you, but see you next summer.

Delicata Squash and Tomato Gratin | Things I Made Today

Delicata Squash and Tomato Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 tablespoons butter, divided
  • 2 medium red onions, thinly sliced
  • 2 pounds delicata squash, cut in half lengthwise, seeds removed, then cut into ½ inch thick moons
  • 1½ teaspoons salt, divided
  • 1¼ pound tomatoes, sliced thin
  • ½ cup vegetable broth
  • ½ cup all purpose flour
  • 1¼ cup whole milk
  • 1 tablespoon Dijon mustard
  • 2 cups gruyere cheese, grated
  • 2 tablespoons flat-leaf parsley, chopped
  1. Preheat oven to 400F.
  2. In a heavy bottomed skillet, melt 4 tablespoons butter over medium heat. Add red onions and cook for about 2 minutes, until they start to soften. Add squash and ½ teaspoon salt. Cook until squash starts to brown, about 5 minutes. Pour in stock, bring to a simmer, reduce heat and cook for about 5 more minutes.
  3. Meanwhile, make the sauce. In a small saucepan, melt remaining 2 tablespoons of butter. Remove from heat and whisk in flour until a thick paste forms. Slowly add milk, whisking constantly. Return saucepan to heat and continue to whisk until mixture starts to thicken, about 3 minutes. Remove from heat and stir in 1 teaspoon salt, Dijon mustard, and half of the cheese.
  4. Transfer squash and onions to a 9 x 13 inch baking dish. Add tomatoes, tucking them all around the squash and between layers, so their evenly spread throughout the baking dish. Pour sauce on top and use a wooden spoon to mix throughout. Top gratin with remaining cheese and parsley.
  5. Bake for 15 minutes until squash is soft and cooked through. Turn broiler on high and finish under the broiler for 5 minutes, so cheese starts to brown. Let cool for 10 minutes before serving.


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