Red Kuri Squash Blue Cheese Gratin

This Red Kuri Squash Blue Cheese Gratin is a simple and utterly comforting dish, making do with “Potimarron” (red kuri squash): a star of French market stalls during the Fall and Winter months. This gratin features layers of tender and sweet squash, tangy blue cheese with crème fraiche, walnuts and pumpkin seeds for extra crunch. This is a great dish for vegetarians, or a festive side dish to serve alongside meat or fish during gatherings – especially perfect for a unique Thanksgiving side!

What is a Red Kuri Squash?

Red Kuri squash, also known as Hokkaido squash, is a type of winter squash that is popular for its sweet, nutty flavor with hints of chestnut. A Red Kuri squash is shaped like a small pumpkin with a vibrant orange hue. It is often described as being less sweet than butternut squash but sweeter than pumpkin.

In France, the Red Kuri squash is called “Potimarron” and is immensely popular. As soon as September arrives, you can find potimarrons on virtually every France market stall and in every grocery store. We use it similarly to other winter squashes, like butternut or acorn squash: in soups, in gratins, roasted… It is a very versatile squash.

Another thing I love about Red Kuri squash: there’s no need to peel it, as the skin is entirely edible. This makes this squash variety easy to work with and perfect for making gratins.

Ingredients you’ll need for this Red Kuri Squash Blue Cheese Gratin

This gratin recipe is inspired by the bountiful Red Kuri squashes found in French markets during the Fall and Winter months. Combined with earthy blue cheese, walnuts and smooth crème fraiche, it is a simple and comforting vegetarian or side dish. Here is the list of ingredients you’ll need.

1. Red Kuri squash. A medium size red kuri squash (potimarron) is about 1 pound (450g), which is exactly what you need for this recipe. Make sure you rinse the squash well, halve it, core it and slice it into 1cm thick slices. As mentioned previously, you do not need to peel the skin – it is entirely edible and will soften nicely as it cooks.
   Alternatives: if you can’t find a Red Kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.
2. Blue cheese. The salty and earthy taste of blue cheese pairs wonderfully with squash. Choose any blue cheese of your liking, from mild to strong.
3. Extra virgin olive oil and butter. Both olive oil and butter are used to cook the sliced onions and squash.
4. Onion. Lightly sautéed onions add a nice touch of sweetness. 
5. Walnuts and pumpkin seeds. They add earthiness and crunch to this creamy gratin. Note that walnuts can be replaced with pecans if you prefer.
6. Crème fraiche. Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.

Overview: How to make this Red Kuri Squash Blue Cheese Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Prepare the squash. Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inch (1.3 cm) thick slices. As mentionned above, you do not need to peel Red Kuri squash. Add the sliced onion and squash into a pan and cook for about 15 minutes until the squash is just tender – but not mushy.
2. Prepare the blue cheese cream. In a bowl, mix together the blue cheese and crème fraiche.
3. Assemble the dish. Assemble the gratin by alternating layers of onions and squash, blue cheese cream and sprinkles of chopped walnuts and pumpkin seeds. Bake for 30 to 40 minutes until the top is golden.

Frequently asked questions

How to choose a good Red Kuri squash?

A good Red Kuri squash should have a deep orange-red hue, while a kuri squash harvested too soon will be more yellow. The stem should be dry and you shouldn’t be able to stick your nail into the rind.

Can I substitute another squash for the red kuri squash?

If you can’t find a red kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.

Can I omit or subtitute the blue cheese?

The flavor of this gratin relies on how wonderfully squash and blue cheese pair. So I don’t really recommend omitting or substituting the blue cheese. This would change the flavor and texture of the gratin too much.

Storage tips:

• To refrigerate: After making and enjoying this gratin, let leftovers cool completely, cover with plastic film and store in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for about 15 minutes. 
• Don’t freeze it: I don’t recommend freezing this gratin. The squash will likely become soggy when thawing

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20.32cm x 20.32cm) baking dish.

I hope you’ll love this Red Kuri Squash Blue Cheese Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French gratins to enjoy:

• French Style Macaroni Gratin
• Cauliflower Gratin (Gratin de Choufleur)
• Roasted Brussels Sprout Gruyere Gratin
• Classic French  Gratin Dauphinois
• Bordeaux-style Fish Gratin
• Belgian Endive and Ham Gratin
• Turnip and Carrot Gratin

Red Kuri Squash Blue Cheese Gratin

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1lb (450g) Red Kuri squash
2 tbsp (30ml) extra-virgin olive oil
2 tbsp (28g) butter, unsalted
1 large onion, peeled and sliced in 1/2 rounds
1 1/2 cup (200g) blue cheese, crumbled, not packed
1/2 cup (55g) walnuts, roughly chopped
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp (15g) pumpkin seeds
1/2 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inches (1,3 cm) thick slices.

Step 2 - In a large frying pan, heat up the extra virgin olive oil and butter over medium heat. When the butter is melted, add the onion and sauté for about 2 minutes. Add the squash slices and cook for about 15 minutes, with lid on and stirring occasionally, until the squash is just tender – not mushy. Be gentle when you stir the squash, especially towards the end, so you don’t break or mush the slices. Add black pepper and turn off heat.

Step 3 - Add the blue cheese, crème fraiche and a crack of pepper in a bowl, and stir.

Step 4 - In a baking dish, spread out half of the squash and onion slices, and cover evenly with half of the blue cheese cream. Sprinkle with half of the chopped walnuts and half of the pumpkin seeds. Repeat the same steps with the other half of the ingredients, finishing with a sprinkle of black pepper.

Step 5 - Bake for 35 to 40 minutes, until the top is golden.