Indian Winter Squash Gratin

READY IN: 21mins
Recipe by chiclet

I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take; I just don't want to lose them in the move.

Top Review by Sagadahoc

We enjoyed this! I made it with a large buttercup squash, and lacking cardomom, substituted some cumin and allspice. I did get confuseed when I reached the instruction to spread the squash mixture in a 6-qt. baking dish. My largest baking dish is a 3.5 qt. pan sufficient for a whole lasagna. I used that - it made a reasonably thin layer and seemed to work fine. I'll make this again for certain - next time with cardomom.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Cut squash in half, scoop out and discard seeds. Place cut side down in a baking dish with 1/4 inch water. Cover and bake about 1 hour.
  3. When finished, let cool slightly, scoop out flesh and cut into 3/4" cubes.
  4. Toss in large bowl with all ingredients except almonds, spread in 6 quart baking dish and sprinkle with almonds.
  5. Bake 30 minutes, until bubbly and thick. If almonds are getting too dark, lower heat to 325 and bake longer.

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