Get ready to steal the spotlight at your holiday table with Colorado’s ultimate seasonal side dish.
Combining rich, locally grown winter squash with a golden, comforting bake, this crowd-pleasing casserole is guaranteed to outshine every other recipe on the menu. Best of all, it’s a fun and effortless way to showcase the very best ingredients our state’s hardworking local producers have to offer this fall.
As cool autumn air settles across the Rockies, Colorado enters its richest harvest season, yielding a diverse bounty of local grains, orchard fruits and hardy root vegetables.
Among these fall staples, winter squash holds a special place in the state’s agricultural history, having been cultivated across the region for centuries as one of the Indigenous “Three Sisters” alongside corn and beans.
From sweet delicata and creamy butternut to sturdy acorn squash, these versatile crops thrive in Colorado’s high-altitude sun and cool autumn nights. Today, local growers continue this tradition, harvesting vibrant, nutrient-dense squashes that bring authentic local flavor, rich history and warmth to modern fall menus.
When gathering your autumn ingredients, look for the Colorado Proud seal to guarantee you’re celebrating the season with authentic, locally grown produce while supporting our state’s agricultural community.
Squash Au Gratin
Shared by Chef Jason Morse.
Yield: 4 servings
Prep time: 15 minutes
Cook time: 1.5 hours
Ingredients
1 medium acorn squash
1 medium butternut squash
1 medium spaghetti squash
1/3 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 cups pecan pieces, roasted
1 cup Parmesan cheese, shredded
1 cup pecorino Romano cheese, grated
2 1/2 cups heavy cream
Fresh parsley, finely chopped
Directions
Preheat the oven to 400 degrees.
Cut the squashes in half, remove the seeds, then rub both sides generously 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 squashes are tender.
Remove from the oven and chill for about 30 minutes in the refrigerator.
Once cool, peel the squashes and keep in separate dishes on the side.
Dice the acorn squash, mash the butternut squash and pull the spaghetti squash into shreds.
Spray a square cake pan with nonstick spray. Place the spaghetti squash on the bottom then alternate layering the types of squash with cream, Pecorino cheese and Parmesan.
On the final layer, top with pecans, cream and cheese.
Cover with foil and roast in a 350 degree oven for 35 to 40 minutes, then remove the foil and bake for another 5 minutes to allow the cheese to melt and brown slightly.
Garnish with chopped parsley and serve.
Visit ColoradoProud.com for more recipes.
>