As summer wraps up and my garden is bursting with pattypan squash, I find myself on a delightful quest to showcase this unique veggie in comfort food style. Out of necessity—or perhaps inspiration—I stumbled upon this creamy pattypan squash gratin, a dish that transforms the humble squash into a rich, cheesy delight that would steal the show at any table. The moment you pull it from the oven and catch a whiff of that golden crust bubbling to perfection, your heart can’t help but feel warm and satisfied.
This gratin is not only a fantastic way to utilize surplus summer squash, but it also offers the versatility of swapping in zucchini if pattypan isn’t at hand. With a tender yet creamy texture and a deliciously crunchy topping, it pairs beautifully with grilled meats or can stand proud on its own as part of a vegetarian spread. Let’s dive into this comforting recipe that bridges seasonal harvests with heartwarming home-cooked goodness!
Why is Pattypan Squash Gratin a Must-Try?
Creamy pattypan squash gratin offers a delightful blend of flavors that elevate any meal. Golden crust and cheesy texture create a heartwarming comfort food experience. Versatile ingredients allow for easy substitutions—zucchini works perfectly! Make-ahead friendly, it’s perfect for busy schedules. Seasonal, it’s an ideal way to showcase summer’s bounty or impress guests at dinner parties!
Pattypan Squash Gratin Ingredients
• A delightful assembly of flavors awaits!
For the Gratin
- Pattypan Squash – Provides the main veggie base; feel free to swap with zucchini if you’re in a pinch!
- Butter – Adds a rich flavor; use unsalted for better control over seasoning.
- Shallots – Imparts a mild onion flavor; yellow onions can be used for a bolder taste.
- All-Purpose Flour – Acts as a thickening agent for your sauce; opt for gluten-free flour if needed.
- Milk – Creates a creamy base for the sauce; almond milk works in a pinch, but it may change the flavor slightly.
- Parmesan Cheese – Offers a nutty, salty finish; try Pecorino Romano as a tasty substitute.
- Salt & Pepper – Essential for perfect seasoning; don’t skip these ingredients!
For the Topping
- Breadcrumbs – Optional, but provides a delightful crunch on top; consider adding these for texture!
- French Fried Onions – A fun addition for extra crunch and flavor; layer on top before baking!
This pattypan squash gratin is a comforting side dish that’s bound to become a favorite at your family table!
How to Make Pattypan Squash Gratin
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Grate and Drain: Grate the pattypan squash and combine it with a pinch of salt. Allow it to drain in a kitchen towel for 15 minutes to rid excess moisture for a perfect texture.
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Sauté Shallots: Melt 2 tablespoons of butter in a pan over medium heat. Add the chopped shallots, cooking until they soften, about 4 minutes. Their sweet aroma will start to fill your kitchen!
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Add Squash: Mix in the drained squash and continue sautéing for an additional 4 minutes until it becomes tender. The vibrant green and yellow hues will be a feast for your eyes!
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Prepare Oven and Dish: Preheat your oven to 400°F and grease a small casserole dish with butter. This ensures that your gratin won’t stick and will bake to a golden perfection.
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Make the Creamy Sauce: In a saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour until combined, then slowly add the milk while whisking until smooth. Cook for about 5 minutes until thickened, and season with salt and pepper.
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Combine and Top: Pour the creamy sauce over the squash mixture in the casserole dish. Sprinkle generously with Parmesan cheese for that irresistible cheesiness.
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Bake: Place in the oven and bake for 20 minutes or until it’s bubbly and golden. Let it cool for 10-15 minutes before serving—this resting time will enhance the flavors beautifully!
Optional: Add French fried onions on top for an extra crunch.
Exact quantities are listed in the recipe card below.
Pattypan Squash Gratin Variations
Feel free to make this gratin your own with these flavorful twists—you’ll love the delightful surprises!
- Dairy-Free: Replace milk with unsweetened almond or coconut milk for a lighter version without the dairy.
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend for a delicious gluten-free option.
- Cheese Lovers: Use a mix of sharp cheddar and Gruyère for a bolder flavor; the melty goodness will be irresistible.
- Herb Infusion: Add fresh herbs like thyme, basil, or rosemary to the sauce for an aromatic touch that enhances every bite.
- Crunchy Topping: Sprinkle panko breadcrumbs mixed with Parmesan on top for added texture—who doesn’t love a crispy finish?
- Spicy Kick: Add a pinch of crushed red pepper flakes to the sauté for a subtle heat that perks up the dish beautifully.
- Veggie Boost: Toss in some sautéed bell peppers or spinach into the squash mixture for an added color and nutrition boost.
- Savory Twist: Incorporate cooked bacon or sausage for a heartier gratin that’s sure to satisfy your meat-loving guests!
Make Ahead Options
These delightful pattypan squash gratins are perfect for meal prep enthusiasts! You can prepare the entire dish up to 24 hours in advance by following the instructions up until the baking step. Simply assemble the grated squash, sautéed shallots, and creamy sauce in the casserole dish, then cover it tightly with plastic wrap and refrigerate. When you’re ready to serve, remove it from the fridge, sprinkle with Parmesan, and bake as instructed. This way, you save precious time on busy evenings while still enjoying a rich and comforting side dish that’s just as delicious! Your family will love that you’ve made dinner a breeze!
Expert Tips for Pattypan Squash Gratin
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Drain Squash Well: Ensure to let the grated squash drain thoroughly in a kitchen towel; excess moisture can lead to a soggy gratin.
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Watch the Heat: Sauté shallots over medium heat to avoid burning; burnt shallots will impart an unpleasant flavor to your dish.
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Texture Check: Before combining everything, check your sauce’s consistency; it should be smooth and not too runny.
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Customize Flavors: Feel free to incorporate fresh herbs like thyme or basil for extra flavor in your pattypan squash gratin.
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Add Crunch: Consider sprinkling breadcrumbs or French fried onions on top before baking for a satisfying crunch!
How to Store and Freeze Pattypan Squash Gratin
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes until warmed through and the top is golden again.
Freezer: You can freeze the gratin before baking. Wrap it tightly in plastic wrap and then in aluminum foil; it will last up to 2 months. Thaw in the fridge overnight before baking.
Refrigeration Tips: If you have already baked the pattypan squash gratin, let it cool completely before transferring it to the fridge. This prevents condensation.
Reheating: For best results, reheat in the oven instead of the microwave to preserve that delicious, cheesy crust!
What to Serve with Pattypan Squash Gratin?
Looking to create a delightful meal that complements this creamy, cheesy dish?
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Grilled Chicken: The smoky flavor of grilled chicken enhances the rich creaminess, making for a satisfying combination.
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Garlic Herb Couscous: Light and fluffy, this side adds a lovely texture contrast and absorbs the creamy sauce beautifully.
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Steamed Broccoli: The bright, fresh taste of broccoli balances the richness of the gratin, bringing a pop of color and nutrition.
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Roasted Carrots: Sweet and savory, roasted carrots provide a touch of natural sweetness that pairs perfectly with the cheesy goodness.
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Mixed Green Salad: A crisp, refreshing salad dressed with a tangy vinaigrette can lighten the meal and add a burst of freshness.
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Lemonade or Iced Tea: A refreshing drink choice to cleanse the palate, offering a delightful contrast to the warm comfort of the gratin.
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Apple Crisp: To finish your meal on a sweet note, a warm apple crisp provides a delightful contrast to the savory flavors.
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French Bread: A warm loaf of crusty French bread is perfect for scooping up the last bites of gratin, adding a wonderful texture.
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Red Wine: A glass of light red wine can complement the dish’s flavors while adding a touch of sophistication to your meal.
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Quinoa Salad: A vibrant quinoa salad with fresh herbs and cherry tomatoes can bring in a refreshing twist, adding both taste and color to your spread.
Pattypan Squash Gratin Recipe FAQs
How do I select ripe pattypan squash?
When choosing pattypan squash, look for those that are firm, smooth, and brightly colored. Avoid any with dark spots or blemishes as they may be signs of overripeness or decay. The ideal size is about 3-5 inches in diameter for the best texture.
What’s the best way to store leftover pattypan squash gratin?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. When ready to enjoy again, reheat in the oven to restore that crispy, golden top—set your oven to 350°F and warm for about 15-20 minutes.
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Can I freeze pattypan squash gratin?
Absolutely! You can freeze the gratin before baking. Tightly wrap the casserole dish in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. To bake, simply thaw it in the refrigerator overnight and then bake as per the recipe instructions.
What if my gratin turns out too watery?
If you find your pattypan squash gratin is soggy, it typically means the squash didn’t drain sufficiently. To avoid this, after grating, mix the squash with salt and let it drain in a kitchen towel, pressing to expel as much moisture as possible. Also, ensure your sauce is thick enough before combining it with the squash.
Are there any dietary considerations for this recipe?
For those with gluten sensitivities, you can substitute the all-purpose flour with a gluten-free option without compromising the flavor. Additionally, if you’re serving this dish to pets or individuals with dairy allergies, you may opt for dairy alternatives, such as almond milk and nutritional yeast instead of Parmesan cheese.
Can I customize the flavors in my pattypan squash gratin?
Definitely! This recipe is versatile! Feel free to add fresh herbs like thyme or basil for an aromatic boost, or switch up the cheese to cheddar or Gruyère for a new twist. You can also sprinkle breadcrumbs or French fried onions on top before baking to add an enjoyable crunch!
Deliciously Cheesy Pattypan Squash Gratin You’ll Love
Ingredients
Equipment
Method
- Grate the pattypan squash and combine it with a pinch of salt. Allow it to drain in a kitchen towel for 15 minutes.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the chopped shallots, cooking until they soften, about 4 minutes.
- Mix in the drained squash and continue sautéing for an additional 4 minutes until it becomes tender.
- Preheat your oven to 400°F and grease a small casserole dish with butter.
- In a saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and slowly add the milk while whisking until smooth. Cook for about 5 minutes until thickened, and season with salt and pepper.
- Pour the creamy sauce over the squash mixture in the casserole dish. Sprinkle generously with Parmesan cheese.
- Place in the oven and bake for 20 minutes or until bubbly and golden. Let it cool for 10-15 minutes before serving.
- Optional: Add French fried onions on top for an extra crunch.