Acorn Squash Gratin

Potato casserole with meat on the wooden table


  • 1 acorn squash (about 2 1/4 pounds), halved lengthwise, seeds and strings removed
  • 1 teaspoon  organic olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large cloves  garlic
  • 2 tablespoons  pine nuts, toasted
  • 3 tablespoons Reggiano Parmesan cheese, shredded


  1. Preheat the oven to 400 Degrees Fahrenheit.

  2. Measure out 1/2 teaspoon olive oil into each squash half and quickly brush olive oil onto cut sides of squash and season with salt and pepper. Lay squash cut sides down on a baking sheet and place garlic next to the squash. Bake for 30 minutes, or until tender when pierced with a fork.

  3. Remove squash from the oven. Carefully scoop the flesh out of the skin and into a mixing bowl. Squeeze the soft garlic out off the crispy skin. Mash the squash with the soft garlic and mix in pine nuts. Divide among five half-cup ramekins or mash into a gratin dish. Sprinkle tops with cheese and bake 15 more minutes, until tops are brown. Serve hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s