Introduction

This creamy Butternut Squash Gratin is the ultimate comfort food for chilly evenings. Thinly sliced squash bakes in a rich, cheesy sauce until golden and bubbly. It’s a simple yet impressive side dish that pairs beautifully with roasted meats or holiday meals. For another seasonal favorite, try these Mini Pumpkin Cheesecake Bites Recipe or this sweet Brown Sugar Cinnamon Butter Recipe.

Ingredients

This creamy, savory Butternut Squash Gratin combines sweet roasted squash with a rich, cheesy topping for a comforting side dish that’s perfect for holiday meals or cozy dinners.

• 1 large butternut squash, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 cup heavy cream (or half-and-half)
• 1 cup grated Gruyère cheese (or Swiss cheese)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ½ cup breadcrumbs (optional, for topping)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Butternut Squash Gratin recipe is about 20% faster than similar recipes thanks to streamlined prep steps.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Peel the butternut squash using a sturdy vegetable peeler. Cut it in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Slice the squash into uniform ¼-inch thick half-moons for even cooking.

Pro tip: A sharp chef’s knife and stable cutting board make this task safer and faster.

Step 2 — Par-Cook the Squash

Arrange the squash slices in a single layer on a parchment-lined baking sheet. Lightly brush or spray with olive oil and season with salt and pepper. Roast at 400°F for 15–18 minutes, until just tender but not fully cooked.

This step ensures your Butternut Squash Gratin doesn’t become watery and helps the layers hold their shape.

Step 3 — Make the Cream Sauce

In a saucepan, combine 1 cup heavy cream, 1 minced garlic clove, and a pinch of nutmeg. Warm over medium heat until it just begins to simmer—do not boil. Remove from heat and stir in ½ cup grated Gruyère cheese until melted.

Taste and adjust seasoning. A creamy, well-seasoned sauce is key to a rich Butternut Squash Gratin.

Step 4 — Layer the Gratin

Lightly grease a 9×9-inch baking dish. Arrange a single, slightly overlapping layer of par-cooked squash. Spoon a third of the cream sauce over the squash and sprinkle with a little cheese. Repeat layers, finishing with sauce and cheese on top.

Step 5 — Add the Topping

Combine ½ cup panko breadcrumbs with 2 tablespoons melted butter and 2 tablespoons grated Parmesan. Sprinkle evenly over the top layer of the Butternut Squash Gratin.

The buttery, crunchy topping provides a wonderful contrast to the tender squash beneath.

Step 6 — Bake to Perfection

Bake the gratin at 375°F for 25–30 minutes, until the top is golden brown and the sauce is bubbling around the edges. If the top browns too quickly, loosely tent with foil.

The gratin is done when a knife inserted into the center meets little resistance and the interior is hot.

Step 7 — Rest Before Serving

Let the Butternut Squash Gratin rest for 10–15 minutes after removing it from the oven. This allows the creamy layers to set slightly, making it easier to slice and serve neat portions.

Serve warm as a comforting side dish or vegetarian main course.

Nutritional Information

Calories	245
Protein	8g
Carbohydrates	28g
Fat	12g
Fiber	5g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Sweet Potato Swap — Use roasted sweet potatoes instead of butternut squash for a creamier texture and slightly sweeter flavor profile.
• Lower-Carb Option — Replace half the squash with cauliflower florets to reduce carbohydrates while maintaining a satisfying vegetable base.
• Dairy-Free Cheese — Substitute traditional cheese with nutritional yeast or vegan cheese alternatives for a creamy, dairy-free Butternut Squash Gratin.
• Gluten-Free Breadcrumbs — Use almond flour or gluten-free panko for the topping to make this dish completely gluten-free.
• Lean Protein Addition — Layer in cooked lentils or ground turkey between squash slices to boost protein content and create a heartier main dish.
• Low-Sodium Version — Replace salted butter with unsalted varieties and use fresh herbs instead of salt for seasoning to control sodium levels.
• Lighter Cream Sauce — Swap heavy cream for Greek yogurt or coconut milk to create a lighter, tangier sauce for your gratin.
• Nutty Topping Alternative — Top with crushed walnuts or pecans instead of breadcrumbs for added healthy fats and crunchy texture.

Serving Suggestions

• Pair this Butternut Squash Gratin with roasted chicken or turkey for a comforting holiday meal.
• Serve alongside a simple green salad with a tangy vinaigrette to balance the gratin’s richness.
• Offer as a vegetarian main course with crusty bread for a satisfying meatless dinner.
• Bring to potlucks or family gatherings—it travels well and is always a crowd-pleaser.
• Plate individual portions in shallow bowls to showcase the creamy layers and golden top.
• Garnish with fresh thyme or sage leaves for a pop of color and aromatic finish.

This Butternut Squash Gratin is versatile enough for weeknight dinners or special occasions, making it a go-to side or main dish throughout the fall and winter seasons.

Common Mistakes to Avoid

• Mistake: Using unevenly sliced squash. Fix: Cut into uniform ¼-inch slices for even cooking and a consistent texture.
• Mistake: Skipping the squash roasting step. Fix: Roast slices first to evaporate excess moisture, preventing a watery gratin.
• Mistake: Overcrowding the baking dish. Fix: Arrange slices in a single, slightly overlapping layer to ensure proper heat circulation.
• Mistake: Underseasoning the layers. Fix: Generously season each layer of squash with salt, pepper, and herbs to build flavor.
• Mistake: Using a bland cheese sauce. Fix: Infuse your béchamel with garlic and a pinch of nutmeg for a more complex, aromatic sauce.
• Mistake: Adding breadcrumbs too early. Fix: Sprinkle the buttery topping in the last 10-15 minutes of baking to keep it crisp.
• Mistake: Not letting the gratin rest. Fix: Allow it to sit for 10 minutes after baking so the layers set for cleaner slices.
• Mistake: Baking at too high a temperature. Fix: Cook at 375°F (190°C) to gently melt the cheese and cook the squash through without burning.

Storing Tips

• Fridge: Cool your Butternut Squash Gratin completely, then refrigerate in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in the oven at 350°F until the internal temperature reaches 165°F, or microwave until steaming hot.

Always use a food thermometer to ensure your Butternut Squash Gratin is reheated to a safe temperature of 165°F before serving.

Conclusion

This Butternut Squash Gratin is a comforting, elegant side dish perfect for holidays and cozy dinners. For more seasonal vegetable recipes, try this Roasted Butternut Squash or this Pumpkin Risotto. Give this gratin a try and share your thoughts in the comments!

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FAQs

Can I make Butternut Squash Gratin ahead of time?

Yes, you can assemble the gratin a day in advance. Cover it tightly and refrigerate. Bake it just before serving for the best texture.

What is the best way to slice the butternut squash for gratin?

Use a sharp knife or mandoline to slice the peeled butternut squash into uniform ¼-inch thick pieces. This ensures even cooking in your Butternut Squash Gratin.

Can I use a different type of cheese in this recipe?

Yes, Gruyère is classic, but you can substitute with sharp cheddar, fontina, or a Parmesan blend. Choose a cheese that melts well for the best Butternut Squash Gratin.