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Squash Dumpling Gratin


Rate this recipe 4.1/5 (18 Votes)
Squash Dumpling Gratin 0 Picture


  • 6 dumplings
  • 1 squash
  • 1 16 oz container sour cream
  • 15 sage leaves
  • salt
  • pepper


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly


Step 1

- Preheat oven to 350°
- Cook the squash in the water
- Cut dumplings and spread in a baking dish, pour in half the sour cream, then place 8 sage leaves on the surface of the dish, salt and pepper

Step 2

- crush the squash and pour into dish, cover with remaining sour cream, the remaining sage and salt and pepper
- Bake 30 minutes in the oven, convection if possible.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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