Delicata Squash and Tomato Gratin

Cheesy, savory, a little sweet, and oh so comforting. This is a perfect Autumn side dish and a definite hit!

Delicata Squash and Tomato Gratin (6 servings)

Ingredients

• 6 T butter, divided

• 2 onions, thinly sliced

• 2 lbs delicata squash, cut in half lengthwise, seeds removed, then cut into 1/2 inch thick moons

• 1 1/2 tsp salt, divided

• 1 1/4 lbs tomatoes, thinly sliced (or 1 1/2 cups cherry tomatoes, halved)

• 1/2 C vegetable or chicken broth

• 1/2 C flour

• 1 1/4 whole milk

• 1 T Dijon mustard

• 2 C Gruyere cheese, grated and divided

• 2 T parsley, chopped

  
  

Directions

1. Preheat oven to 400 degrees F.

2. In a large skillet, melt 4 tablespoons of butter over medium heat. Add onions and cook for about 2 minutes, until they start to soften. Add squash and 1/2 teaspoon of salt. Cook until squash starts to brown, about 5 minutes. Pour in broth, bring to a simmer, then reduce heat and cook for about 5 more minutes. Remove from heat and set aside.

3. In a saucepan, melt remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until mixture thickens, about 3 minutes. Remove from heat and stir in remaining teaspon of salt, Dijon mustard, and 1 cup of the Gruyere cheese.

4. In a 9x13 baking dish, add squash and onions, then add tomatoes. Pour sauce over top and gently stir with vegetables until evenly mixed. Top with remaining Gruyere cheese and parsley.

5. Bake for 15 minutes until squash is tender. Turn broiler on high and finish baking until cheese starts to brown, about 5 minutes. Remove from oven and let cool for 10 minutes before serving. Enjoy!