Maple Sesame Roasted Squash Gratin

About This Recipe

This gratin leans on two ingredients Canada does especially well: maple syrup and autumn squash. Butternut squash is roasted first to concentrate its natural sweetness before being layered with cream and baked into a soft, custardy gratin, while toasted sesame seeds — a nod to the country's growing Asian-Canadian culinary influence, especially strong in cities like Toronto and Vancouver — add nutty crunch against the silky squash. A final drizzle of dark maple syrup right before serving ties the dish together, playing off the squash's natural sweetness rather than fighting it. The technique of pre-roasting the squash rather than boiling it is what keeps the gratin from turning watery, since roasted squash has already released much of its moisture and caramelized instead. It's a harvest-season side dish that shows up on Canadian Thanksgiving and holiday tables as an alternative to plain mashed squash, giving the same comforting flavor with more textural interest.

Ingredients

Serves 6

• 1 largebutternut squash(peeled, sliced thin)
• 3 tbspolive oil
• 1 cupheavy cream
• 2 clovesgarlic(minced)
• 0.25 tspground nutmeg
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspsesame seeds(toasted)
• 3 tbsppure maple syrup
• 0.5 cupgrated gruyère

Instructions

1. 1

   Roast the squash

   Toss squash slices with olive oil, salt and pepper. Roast at 200°C (400°F) for 25 minutes until edges caramelize.

   Roasting first, rather than layering raw squash, is what keeps the gratin from turning watery.

2. 2

   Warm the cream

   Warm cream with garlic and nutmeg in a small saucepan until just simmering.

3. 3

   Layer the gratin

   Arrange roasted squash slices in a baking dish, pour the warm cream mixture over, and scatter gruyère on top.

4. 4

   Bake until bubbling

   Bake at 190°C (375°F) for 25-30 minutes until bubbling and golden on top.

5. 5

   Finish with sesame and maple

   Scatter toasted sesame seeds over the top and drizzle with maple syrup just before serving.

Variations

• •

  Use acorn or kabocha squash instead of butternut for a different texture and sweetness level.

• •

  Add crumbled cooked bacon between layers for a smokier, heartier version.

• •

  Swap gruyère for a sharp aged cheddar for a more everyday, budget-friendly version.

Storage

Refrigerate up to 4 days. Reheat covered in a 160°C oven until warmed through; add fresh maple syrup and sesame after reheating since they lose their impact in the fridge.

Frequently Asked Questions