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Hasselback squash gratin with herby gremolata
- Janine Ratcliffe
Published: October 20, 2026 at 12:16 PM
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 40 mins
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This makes a gorgeous looking dish to take to the table and can double up as a veggie main
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Try our hasselback squash gratin with herby gremolata, then check out our stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes.
Look for squash around 700-800g each so you can fit them all into the tin. You can make this ahead doing the initial cooking then pour over the sauce and chill until needed. Give it an extra 10 minutes in the oven and make sure it’s piping hot and bubbling.
Hasselback squash gratin with herby gremolata recipe
Ingredients
Nutrition
-
2 x 700-800g butternut squashes
peeled, halved and seeds scooped out
-
olive oil
-
6 rosemary sprigs
3 chopped finely
-
300ml double cream
-
1 garlic clove
crushed
-
½ tsp dried chilli flakes
-
75g gruyère
finely grated
HERBY GREMOLATA
-
2 rosemary sprigs
chopped
-
handful of chopped parsley
-
1 lemon
zested and juiced
-
2 tbsp olive oil
Nutrition: per serving
- kcal462
- fat38g
- saturates20g
- carbs20g
- sugars11g
- fibre5g
- protein7g
- salt0.3g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Put a squash half flat side down on a chopping board between two wooden spoon handles. Cut down in 1/2cm intervals – the spoon handles will stop the knife going all the way through. Repeat with the other three halves. Drizzle with oil and season really well. Put in a large roasting tin or baking dish the squash halves fit snugly in, lay over the whole rosemary sprigs and cover with foil. Cook for 30 mins. Take out the tin and remove the foil and rosemary sprigs. Put the cream, garlic, chopped rosemary and chilli flakes in a pan, season and heat gently until just simmering.
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step 2
Take off the heat and stir in the gruyère until melted. Pour all over the squash. Roast for another 30 mins or until the squash is tender, the sauce is reduced and the gratin is golden and bubbling.
-
step 3
To make the gremolata, mix together all the ingredients and season well. Spoon over just before serving.
More butternut recipes
Authors
Janine RatcliffeFood director
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