Squash Gratin

  • Yield: 4 servings
  • Prep: 20 minutes
  • Cook: 1 hour


2 1/4pounds winter squash
2slices bacon, 1/8 inch thick
4-- garlic cloves (unpeeled but crushed)
1sprig rosemary
-- salt
-- handful dried pumpkin seeds
-- freshly ground black pepper
1ounce Pecorino or Parmesan cheese



… Peel 2 1/4 pounds of winter squash and cut into cubes.

… Preheat the oven to 450°F.

… In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over.  Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.

… Cover with parchment paper and put in the oven for 30 minutes.

… Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.

… In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.

… When the squash is cooked, take the pot out of the oven and turn on the broiler.

… Throw away the rosemary and the peel of the garlic cloves.

… Remove the slices of bacon and cut into small lardons.

… Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.

… Sprinkle the top of the gratin with pumpkin seeds.

… With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.

… Put under the broiler for about 2 minutes to brown the top. Serve immediately.


Reprinted with permission from NATURE Simple, Healthy and Good by Alain Ducasse, Rizzoli New York, 2012.

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