Winter Squash Gratin


Author: Kurt Sparato, Executive Chef, Paragary Restaurant Group
Recipe type: side dish, appetizer
Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins


  • 4 Tbsp olive oil
  • ½ lb leeks, including the tender green parts, thinly sliced
  • 1 ½ lb winter squash, peeled and diced
  • Salt to taste
  • Water as needed
  • ½ cup heavy cream
  • 2 eggs
  • ½ up grated parmesan cheese
  • Freshly ground pepper
  • Freshly ground nutmeg
  • Breadcrumbs


  1. Heat 2 Tbsp olive oil in a heavy saucepan.
  2. Add the leeks and cook gently until they begin to soften, 10-15 minutes.
  3. Add the squash, salt and ½ cup water and cook, stirring often with a wooden spoon, until the squash is very soft and starting form a puree, about 30 minutes.
  4. Add a little more water if necessary to keep squash from sticking to the bottom of the pan. Remove from heat.
  5. Whisk together the cream, eggs, cheese, pepper, and nutmeg.
  6. Stir the egg mixture into the squash, then transfer the mixture into an oiled baking dish. Sprinkle the surface with breadcrumbs and drizzle the top with a little olive oil.
  7. Bake at 375 for about 30 minutes or until lightly browned.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)