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Kalyn's Kitchen

Delicata Squash and Sausage Gratin

Delicata Squash and Sausage Gratin also has green bell pepper and cheese, and this is a delicious easy casserole that’s gluten-free and low-glycemic. Use Casserole Recipes for more tasty ideas like this one.

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Delicata Squash and Sausage Gratin (Gluten-Free) found on KalynsKitchen.com

I’m developing an obsession with Delicata Squash, so forgive me for a minute while I rave on about this delicious user-friendly variety of squash. And if you’re wondering how a squash can be user-friendly, it’s because you can eat the skin of Delicata squash, unlike other winter squash varieties! How cool is that?

I got so excited I almost typed it in all caps, which is a blogging no-no. Delicata Squash is also lower in carbs and higher in fiber than many types of winter squash. Best of all, it’s absolutely delicious, and I love using it for an easier option when I’m too rushed to peel and cut up a butternut squash.

I came up with this Delicata Squash and Sausage Gratin by default when my nephew Jake and I were trying a recipe idea with a sausage and green pepper mixture stuffed inside Delicata squash, and we ended up with far too much stuffing for the amount of squash we had. So we went to Plan B and made a casserole with the roasted squash, sausage-pepper mixture, and cheese. Jake isn’t the biggest fan of winter squash but he agreed it was really, really good, and when my first photos weren’t that great I made this again with my niece Kara who also loved it. If you like winter squash in general, I bet you’ll love this recipe as much as we did!

Delicata Squash and Sausage Gratin found on KalynsKitchen.com

Delicata can have either green or yellow strips like the photo above, top left. Cut the squash in chunks about an inch square, saving the ends to dice smaller for the sausage mixture. Toss squash with olive oil and Italian Herb Blend, then roast at 400F/200C for about 25 minutes.

Delicata Squash and Sausage Gratin found on KalynsKitchen.com

While the squash is roasting, saute the sausage until it’s nicely browned; remove to a bowl. Saute the diced onion and green pepper with a little more Italian herb blend. Cut up the ends of the squash into pieces about 1/3 inch squash and saute; then heat the sausage, onions, peppers, and small pieces of diced squash together for a minute or two.

Delicata Squash and Sausage Gratin found on KalynsKitchen.com

Spray a large casserole dish with olive oil or non-stick spray. Put squash in the dish and top with the sausage mixture and a layer of grated cheese. Bake 20-25 minutes, or until all the ingredients are hot and the cheese is melted and starting to lightly brown. Serve hot and enjoy!

Delicata Squash and Sausage Gratin found on KalynsKitchen.com

More Delicious Recipes with Delicata Squash:

Chickpeas with Delicata Squash, Kale, and Coconut Milk ~ Healthy Green Kitchen
Roasted Delicata Squash with Rosemary ~ White on Rice Couple
Roasted Delicata Squash with Red Onions and Balsamic Vinegar ~ Opera Girl Cooks

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Delicata Squash and Sausage Gratin

Delicata Squash and Sausage Gratin also has green bell pepper and cheese.


  • 3 Delicata Squash, about 8 inches long each
  • 3 T olive oil, divided
  • 2 tsp. Italian Herb Blend, divided
  • salt and fresh-ground black pepper to taste
  • 5 links (19.5 oz.) hot or mild Turkey Italian Sausage (I used Jenni-O Hot Turkey Italian Sausage.)
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 2 cups grated Mozzarella (more or less to taste)


  1. Preheat oven to 400F/200C.
  2. Wash Delicata squash if needed and cut off the ends in a piece about an inch wide. Cut the squash in half lengthwise and use a sharp spoon to scrape out the seeds and discard. Cut the main part of the squash into pieces about 1 inch square and dice the end pieces into small pieces about 1/3 inch square. (The squash is not peeled before cutting it up; you eat it with the peel on.)
  3. Put the larger squash pieces in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon Italian Herb blend, and salt and fresh-ground black pepper to taste. Put squash pieces on a baking sheet (spray with olive oil or non-stick spray if you need it with your baking sheet.)
  4. Roast squash about 25 minutes, or until it’s softened but not completely cooked.
  5. While squash cooks heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat.
  6. Squeeze the sausage out of the casing and cook until it’s nicely browned, breaking apart with a turner (or potato masher) as it cooks. (Most turkey sausage will release some liquid; just cook until it’s evaporated and the sausage will start to brown.)
  7. Remove the browned sausage to a bowl, add a little more olive oil, and saute the onion and green pepper over medium-high heat until it’s cooked and starting to slightly brown.
  8. Add the other teaspoon of Italian Herb Blend and saute 1 minute more. Remove the onion-pepper mixture to the bowl with the sausage.
  9. Add the rest of the oil (about 2 teaspoons) and add the smaller squash cubes. Saute over medium high heat until the squash is quite soft and starting to slightly brown, about 7-8 minutes.
  10. Add the sausage, onions, and peppers back into the pan and cook just until everything is heated through.
  11. Remove the roasted squash cubes from the oven, leaving oven on. Spray a large glass or crockery casserole dish with olive oil or non-stick spray. (I used a dish that’s about 10 inches x 12 inches, but any size that’s close to that will work.)
  12. Put the hot squash in the bottom of the casserole dish, topping it with the hot sausage/onions/peppers mixture. Sprinkle with grated cheese.
  13. Bake uncovered about 20-25 minutes, or until the mixture is very hot and the cheese is completely melted and nicely browned.
  14. Serve hot.


Recipe created by Kalyn. This can be kept in the fridge for several days and reheated in the microwave or in a pan on the stove. I’m guessing it freezes well, although I didn’t have any leftovers to freeze either time I made it!

I used my favorite Turkey Italian Sausage for this recipe.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Delicata Squash and Sausage Gratin loaded with low-carb and low-glycemic ingredients, and Delicata Squash is also lower in carbs and higher in fiber than many types of winter squash. However, winter squash is reserved for phase 2 or 3 of the South Beach Diet, and this recipe does have some carbs due to the squash so it may not be suitable for low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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29 comments on “Delicata Squash and Sausage Gratin”

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  2. Wow! This Delicata Squash and Sausage Gratin looks really delicious! I’ll definitely try making this at home. Thank you for sharing this recipe! I’m sure my family will enjoy this too.

  3. Pingback: As Delicate as a Delicata (Squash) - The Pearl Market

  4. This was delicious. Was making it for two so cut everything in half, otherwise followed it to the “T”, and would not change a thing. Have more than enough left over for lunch. TFS.

  5. Pingback: Next Week's Menu: Winter Squash Recipes - White Coat Pink Apron

  6. I substituted vegetarian Field Roast Italian sausages to make a delicious vegetarian dish! This recipe is great! I will be making it again!

  7. This is our family's first try with Delicata and everyone loved the recipe. Our only change was to cube the squash much smaller than recommended – a concession to my Low carb hubbby's preferences.

  8. This was INCREDIBLE! I added wild rice and mushrooms to the mixture, as well, and used pork sausage. My new favorite dinner recipe. Thank you!

  9. Wanda, I hope you enjoy! I am really loving it.

  10. I just bought the Delicata at the last Tuesday Farmer Market because I like the color. Its still sitting in my vegetable basket, so thanks for this recipe. Cannot wait to try it!

  11. Yes, the oven temperature is 400F/200C for the whole recipe. Hope you enjoy!

  12. When you put the dish back into the oven for baking, all assembled, is the temp still kept at 400? I'm not seeing it in the recipe. Thank you, can't wait to make this!

  13. There was a reason (at least in my mind!) The smaller pieces from the ends end up getting really soft (because they're small and they get sauteed with the veggies) and then semi-dissolve and hold the mixture together a bit more than if those small pieces weren't there. Probably not essential, but I liked the result.

  14. Curious why you cook the tops separately instead of in the oven with the rest. there has to be a reason why you did that. Just curious why.

  15. Tobie, I did use the squash with the skin on in this recipe. I didn't know they had a short season; need to stock up!

  16. I agree with you re delicata squash. It's the sweetest. I just roast them and eat them plain and have been told you can eat the skin as well.
    Too bad the season for them is so short.

  17. Amanda I would love to try Kabocha but I never see it in my stores. Will have to look harder for it!

  18. Have you tried kabocha squash? It is another "user-friendly" squash. I think it has such a wonderful flavor too. This is my first fall being a squash eater so I am still working my way through the different varieties. Next on my list is delicata and sweet dumpling!

  19. I agree, being able to eat the skin is one of the big advantages of Delicata. And the skin adds fiber, so double win!

  20. I share the same obsession Kalyn! I just made a stuffed Delicata squash the other day. When my husband asked why Delicata, I said, "…because you can eat the skin!"

  21. Thanks Eileen, and it really was just so delicious!

  22. So delicious! I usually just roast my delicata squash, but a combination with tangy sausage sounds just about perfect. 🙂

  23. Thanks Lydia. And love the sound of grilled Delicata squash in a salad!

  24. I agree — delicata squash is such a versatile vegetable. I love to cut it in rings and grill it (sometimes on my panini press), and then add the rings to salads. This gratin looks wonderful.

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