Slow Cooker Bacon and Red Kuri Squash Gratin Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider adding a pinch of salt and black pepper to the squash before adding the cream.

If you prefer a more complex flavor, you can quickly sauté the bacon lardons in a skillet before adding them to the slow cooker, though this is not strictly necessary for the recipe to succeed. Be sure to use dried herbs that are fresh and fragrant to ensure the best results in the final dish.

If the sauce appears too thin after the cooking time is complete, you can remove the lid for the final 15 minutes of cooking to allow some of the moisture to evaporate. This will concentrate the flavors and create a thicker, more luxurious sauce. Always use a heat-resistant spatula to serve the gratin, ensuring you scoop from the bottom to incorporate the bacon and the rendered fat into every portion.

Variations

• Cheesy Squash Gratin: Stir in one cup of shredded Gruyère or sharp cheddar cheese during the final 30 minutes of cooking for a richer, more decadent flavor profile.
• Garlic and Onion Infusion: Add two cloves of minced garlic and a finely diced small yellow onion to the base of the slow cooker along with the bacon for added depth.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce may separate and the squash texture will degrade significantly.

Reheat

Reheat gently in the microwave or on the stove until warmed through, adding a splash of cream if needed.

Transfer any leftovers to an airtight container once they have cooled to room temperature. Do not leave the gratin at room temperature for longer than two hours. Once cooled, place the container in the refrigerator, where it will keep for up to three days.

When reheating, use a microwave-safe dish or a small saucepan over low heat, adding a splash of water or cream if the sauce has thickened too much during storage.

This dish can be assembled up to four hours before cooking, provided it is kept in the refrigerator. However, for the best texture and flavor, it is recommended to cook it fresh.

If you must prepare it in advance, ensure the squash is diced and stored in an airtight container to prevent drying. The bacon and cream can be kept in their original packaging until you are ready to assemble the slow cooker insert.

Serving ideas

Serve the gratin hot, directly from the slow cooker or transferred to a warmed serving dish. It pairs beautifully with a simple side of crusty bread to soak up the creamy, flavorful sauce. Because the dish is rich and hearty, it works well when served alongside a crisp, acidic green salad, which helps to balance the savory notes of the bacon and the sweetness of the squash.

For an elegant presentation, garnish the finished gratin with a sprinkle of fresh herbs or a light dusting of cracked black pepper just before serving.

Ensure each serving includes a generous portion of the squash and the creamy sauce, along with the rendered bacon lardons. This dish is versatile enough to serve as a comforting main course for a weeknight dinner or as a sophisticated side dish for a larger gathering.

Frequently asked questions

Recipe card

Slow Cooker Bacon and Red Kuri Squash Gratin

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 6 oz bacon lardons
• 1 lb red kuri squash, peeled and diced
• 1 tsp dried herbs
• 1 cup heavy cream

Instructions

1. Place the raw bacon lardons into the bottom of the slow cooker insert to ensure they render their fat into the squash as it cooks.
2. Scatter the diced red kuri squash over the bacon lardons and sprinkle the dried herbs evenly over the top of the squash pieces.
3. Pour the heavy cream over the squash and herbs. Cover the slow cooker and cook on low for 4 hours until the squash is tender and the cream has thickened into a rich sauce.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

8.5 g

Carbohydrates

14 g

Fat

32 g

Fiber

2.5 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.