Name: Cheesy Winter Squash Gratin
Yield: 4 - 6 Servings
Ingredients: 5 Tbsp. unsalted butter, divided, plus more for pan; 3½ lb. delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick; 1 large white onion, thinly sliced; 10 garlic cloves, thinly sliced; 2¼ tsp. kosher salt, divided; 6 oz. frozen kale, spinach or blanched greens, thawed, squeezed well; ½ tsp. crushed red pepper flakes; 1 Tbsp. thyme leaves, plus sprigs; 2 cups heavy cream; 4 oz. Parmesan, finely grated, divided; 6 oz. sliced rye or country-style bread, torn into ½" pieces (about 3 cups)

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Photograph by Emma Fishman

You can make this cheesy squash gratin with virtually any winter squash, but choosing types you don’t need to peel, such as colorful delicata or sturdy acorn, keeps prep to a minimum. Mix and match a few different varieties to make the finished dish pop. Whether you use a mix of squash or just one kind, slice the pieces all the same size so they cook evenly.

Recipe notes

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