Autumn Squash Au Gratin


  • 1 Acorn Squash
  • 1 Butternut Squash
  • 1 Spaghetti Squash
  • 1/4 Cup Olive Oil
  • Kosher Salt
  • Black Ground Pepper
  • 1-1/2 Cups Pecan Pieces, roasted
  • 1 Cup Parmesan Cheese, shredded
  • 1 Cup Pecorino Romano Cheese, grated
  • 2 Cups Heavy Whipping Cream
  • Parsley, finely chopped

Preheat oven to 400 degrees. Cut and seed all squash, rub both sides with olive oil and season with salt and pepper.

Place skin side up onto a cookie sheet and roast at 400 degrees for approximately 40 minutes, or until squash is tender.

Remove from the oven and chill for about 30 minutes in the refrigerator. Once cool, peel the squash and keep separate on the side.

Dice the acorn squash, mash the butternut squash and pull the spaghetti squash.

Spray an 8x8 square cake pan with non stick spray. Place the spaghetti squash on the bottom then alternate layering the squash with cream, Pecorino cheese and Parmesan. On the final layer, top with pecans, cream and cheese.