Creamy Pumpkin Gratin Recipe
Craving something comforting for dinner tonight? Why not try this creamy red kuri squash or pumpkin gratin!
With pumpkin season in full swing, this dish is always a welcome addition to the weekly menu. Squash is not only delicious but also naturally healthy and nourishing.
Red kuri squash gratin – simple and delicious recipe
This pumpkin gratin, also known as red kuri squash gratin, is the kind of dish that brings instant comfort to the table.
Imagine tender cubes of pumpkin, their natural sweetness melting into a luscious layer of fresh cream, all crowned with the nutty, slightly sharp flavour of Comté cheese bubbling into a golden crust.
It’s wonderfully simple to prepare, making it perfect for busy evenings when you still want something hearty and homemade.
Serve it as a flavorfoul side to roasted meats or let it shine on its own as a light vegetarian main.
And here’s the secret bonus: no need to peel the pumpkin. Its skin softens in the oven, saving you time while adding extra texture and goodness.
Ingredients for Easy Pumpkin Gratin (Red Kuri Squash)
- 1 kg pumpkin (red kuri squash) – peeled and diced into cubes. Its sweet flesh is ideal for gratins.
- 2 tbsp olive oil – to coat the pumpkin and add a fruity touch.
- 120 g Comté cheese – finely grated. Aged Comté gives a nutty, slightly sharp flavor.
- 500 ml heavy cream (double cream) – for richness and creaminess.
- 1 garlic clove – whole for roasting and a half clove for rubbing the dish.
- Knob of butter – for greasing the baking dish.
- Pinch of salt – adjust carefully as the cheese is already salty.
- Freshly ground black pepper – for balance and a hint of spice.
- Pinch of freshly grated nutmeg – adds warmth and depth.
How to Make Pumpkin Gratin Step by Step
- Preheat your oven to 180°C (350°F).
- Prepare the pumpkin: cut it in half, remove the seeds, peel if desired, and dice into even cubes.
- Roast the pumpkin: place cubes on a parchment-lined baking tray. Add the garlic clove, drizzle with olive oil, season with salt and pepper. Roast for 15 minutes until slightly tender but still firm.
- Prepare the dish: butter a gratin dish, then rub it lightly with half a garlic clove for extra flavor.
- Transfer the pumpkin cubes into the dish.
- Mix the cream with ¾ of the grated Comté, season with a little salt, pepper, and nutmeg. Pour this mixture over the pumpkin.
- Top with the remaining Comté.
- Bake for 40 minutes until golden and bubbling.
- Rest for 5 minutes before serving so the gratin sets and flavors develop.
Tips for Perfect Baking & Avoiding Common Mistakes
- Pre-roast the pumpkin: this step ensures tenderness without overcooking in the oven.
- Don’t oversalt: Comté is already naturally salty – a light pinch is enough.
- Control moisture: if your pumpkin releases too much liquid, drain lightly before baking.
- Choose the right cheese: an aged Comté gives a stronger character, but you can swap with Gruyère or mild Emmental for a lighter flavor.
- For a golden top: place the dish under the grill for the last 5 minutes.
- Rest before serving: this helps the gratin hold together and deepens the taste.
Delicious Variations
- Vegetarian-friendly: Add seasonal veggies like mushrooms, spinach, or leeks for extra flavor and color.
- Vegan version: Replace cream with soy or oat cream and use a melting vegan cheese. A spoonful of nutritional yeast boosts the cheesy taste.
- Lightened version: Swap cream for low-fat cream or plain yogurt, and reduce the cheese quantity. Ricotta also works beautifully.
- With herbs & toppings: Try thyme, sage, or rosemary. For crunch, sprinkle toasted pumpkin seeds, walnuts, or pine nuts on top before serving.
Frequently Asked Questions (FAQ)
Do I need to peel the pumpkin?
Not necessarily – the skin of red kuri squash softens when baked. If you prefer it peeled, use a vegetable peeler.
Can I make this gratin ahead?
Yes! Assemble it in advance, cover, and refrigerate for up to 24 hours. Bake just before serving.
Can I freeze pumpkin gratin?
It’s best enjoyed fresh, but you can freeze it in portions once baked. Reheat gently in the oven.
How do I store leftovers?
Keep in the fridge for up to 3 days, covered. Reheat in the oven for best texture.
Delicious dishes to try
Easy Pumpkin Gratin Recipe (Red Kuri Squash Gratin)
- Total Time: 55 minutes
- Yield: 6 portions
Description
This easy pumpkin gratin, made with red kuri squash, cream, and Comté cheese, is golden, creamy, and irresistibly comforting. Perfect for autumn dinners, it works beautifully as a hearty side dish or a light vegetarian main.
Ingredients
- 1 kg red kuri squash or a pumpkin (peeled and cut into cubes)
- 2 tbsp olive oil
- 120 g Comté cheese
- 500 ml heavy cream (double cream)
- 1 garlic clove
- Butter
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 pinch freshly grated nutmeg
Instructions
- Preheat the oven to 180°C (350°F).
- Place the pumpkin cubes on a baking tray lined with parchment paper. Add the whole garlic clove, drizzle with olive oil, season with salt and pepper.
- Pre-bake for 15 minutes (the pumpkin should remain slightly firm).
- Grate the Comté cheese. Butter a gratin dish, rub it lightly with half a garlic clove, then transfer in the pre-cooked pumpkin cubes.
- Mix the cream with ¾ of the Comté, season lightly with salt and pepper, then add a pinch of freshly grated nutmeg. Pour this mixture over the pumpkin.
- Sprinkle with the remaining Comté and bake for 40 minutes.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: main dish
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
