Squash and Potato Gratin

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Adapted from wilesfarmmarket.com.

Yield: 6-8 servings


1 Butternut squash (or other winter squash)
1/4 cup/60mL Butter
2-3 tbsp/30-40mL Flour
2 cups/500mL Broth (per recipe or ready-made)
3/4 cup/185mL Milk
Salt and pepper to taste
4 Large baking potatoes
1 cup/250mL Grated cheddar cheese  


Homemade Squash Broth
Seeds and pulp from one squash
3 cups/750mL Water                    
2 cloves Garlic, crushed        
4 sprigs Fresh thyme (or 1 tsp/5mL dried)   
1 tsp/5mL        Oregano, dried or fresh



  1. Preheat oven to 375°F (190°C).  
  2. Wash squash and cut in half. Remove pulp and seeds and set aside for broth. Place squash cut side down in a baking dish with 2 Tbsp water (30 mL). Microwave on high for 5 minutes to soften slightly.
  3. Prepare your broth (above), or if using ready-made broth proceed to next step.
  4. Melt butter in a saucepan and stir in flour to make paste. Add broth and milk and simmer, stirring frequently until mixture thickens. Season with salt and pepper to taste.
  5. Peel and slice potatoes. Remove skin from squash and slice.
  6. In a greased 8x8 pan, alternate layers of potatoes and squash.
  7. Pour liquid over the vegetables, top with grated cheese and cover with foil.
  8. Bake for 40 minutes. Then remove foil and bake for 15 minutes uncovered.

Try this recipe with a variety of root vegetables such as carrots, turnip and sweet potato.

Homemade Squash Broth
Scrape squash seeds and pulp into a saucepan. Add water, garlic, thyme and oregano and simmer for 20 minutes. Strain out seeds and pulp, keeping the liquid.

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