Squash gratin with mushrooms and chesnuts


A perfect fall recipe: squash, mushrooms and chesnuts! Easy to prepare, it will bring you some comfort on a cold fall day! Enjoy…

Squash gratin with mushrooms and chesnuts

Servings 4
Prep Time 20 minutes
Cook Time 40 minutes


  • 500 g squash butternut, blue hubbard squash, …
  • 5 cremini mushrooms
  • 2 garlic cloves
  • 100 g cooked chesnuts
  • Few slices of cheese Comté or ewe cheese for instance
  • 4 tbsp of sour cream
  • 1 egg
  • nutmeg
  • salt
  • pepper
  • olive oil


  • Peel and dice the squash into medium sized cubes.
  • Steam the squash for 20 minutes.
  • Finely chop the garlic and cut the mushrooms into strips.
  • Fry the garlic and mushrooms for a good 5 minutes in olive oil in a frying pan.
  • Crumble the chestnuts.
  • In a bowl, beat the egg with the cream.
  • Once the squash is cooked, crush it very coarsely with a fork in a lightly oiled gratin dish.
  • Add the mushrooms, the garlic and the chestnut pieces, and mix everything together gently.
  • Pour over the egg + cream mixture and mix again gently to homogenize.
  • Place a few slices of cheese on top and bake for 20 minutes at 180°C.


You can replace the chestnuts by walnut kernels or crushed hazelnuts.
For a vegan version: replace the sour cream with oat cream and remove the egg and cheese. You can add 2 tablespoons of flour to the cream, for example kamut or chestnut flour, to thicken and give consistency to the gratin.
Moreover, why not replace the cheese with a crumble made of almond/nut powder, flour, a little breadcrumbs or olive oil to cover your gratin?
Course: Main Course, Side Dish
Keyword: Gratin, Squash

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