Finding the perfect squash at a farmers market can spark a whole meal. This past Saturday, I stopped by the Holiday Farmers Market and picked up a delicata squash from the folks at HalleluYAH Gardens. We chatted briefly about how rare it is to find delicata at a grocery store. The moment I held that striped squash, I knew I would be making squash gratin that night.

I adapted a classic zucchini and squash gratin recipe, using delicata with butternut squash. Keeping the peel on the delicata squash adds color, texture and helps the slices hold their shape. I pre-roasted the squash at 425 degrees for about 10 minutes to bring out the natural sweetness, then layered the slices in a simple béchamel sauce. Instead of topping it with breadcrumbs, I sprinkled extra Parmesan cheese for a golden, bubbly finish.

This dish is perfect for Thanksgiving. It’s unique enough that your relatives may not have tried it, yet it’s simple to prepare. The contrasting colors of the delicata and butternut squash make it visually appealing, and the creamy sauce with Parmesan adds richness without being heavy. And – you can use any squash you find at the grocery store. Acorn, butternut, zucchini, all of them will work nicely to make a gratin, though the delicata certainly is beautiful in the dish.

SQUASH GRATIN

Ingredients:
(serves 4–6)
1 medium delicata squash, unpeeled, seeds removed, cut into ¼-inch half-moons
1 medium butternut squash, peeled, cut into ¼-inch slices
2 tablespoons butter
1–2 cloves garlic, minced
2 cups whole milk or heavy cream
2 tablespoon of flour
1–1½ cups freshly grated Parmesan cheese, divided
Salt and pepper to taste
Optional: fresh thyme or sage for garnish

Directions:
■ Preheat oven to 425 F. Arrange squash slices on a baking sheet, lightly oiled, and season with salt and pepper. Roast about 10 minutes until slightly softened.
■ While the squash roasts, make your béchamel. Melt butter in a large, oven-safe pan over medium-low heat. Add garlic and cook until fragrant. Whisk in cream, half the parmesan and the flour, season with salt and pepper, and simmer until slightly thickened and cheese is fully melted. The béchamel be thickened until it can coat the back of a spoon.
■ Layer roasted squash into your oven safe pan until they’re all covered.
■ Sprinkle what is left of the Parmesan over the top. Bake until squash is tender and top is bubbly, about 10 more minutes.
■ In the final five minutes, add remaining Parmesan to brown lightly. Garnish with thyme or sage, if desired. Let sit a few minutes before serving.