Indian Winter Squash Gratin
Warm up your winter table with this Indian Winter Squash Gratin, a delightfully spiced twist on a comfort food classic. This dish combines tender cubes of butternut or acorn squash with aromatic spices like cumin, coriander, and turmeric, creating a rich and fragrant filling. A creamy base of heavy cream enhances the flavors, while a golden, buttery topping of Parmesan and panko breadcrumbs adds the perfect crunch. Finished with a touch of fresh cilantro, this vibrant gratin is a wonderful blend of Indian-inspired flavors and cozy, oven-baked goodness. Ready in just an hour, it's an impressive side dish or vegetarian main that’s perfect for holiday gatherings or cozy weeknight dinners.
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Recipe Information
Ingredients
- 2 lbs winter squash (e.g., butternut or acorn squash)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.25 tsp red chili powder (optional)
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tbsp butter, melted
- 2 tbsp cilantro, chopped (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the winter squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Add cumin, coriander, turmeric, red chili powder (if using), salt, and black pepper. Cook for another 1 minute to toast the spices.
Add the cubed winter squash to the skillet and toss to coat with the spiced onion mixture. Cook for 5 minutes, stirring occasionally.
Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
Transfer the squash mixture to a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, mix the grated Parmesan cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly on top of the squash.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 24.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 905 mg | 70% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2904 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
