Butternut Squash Gratin is a cozy, creamy side dish that deserves a spot on your holiday table. Layers of tender squash baked in a rich cheese sauce make this a crowd-pleasing addition to any fall or winter meal. It’s easy to make ahead and perfect for adding a little comfort food flair to your dinner.
This dish strikes a balance between indulgent and wholesome. The natural sweetness of butternut squash pairs perfectly with savory cheese and a crunchy breadcrumb topping. It looks impressive but comes together with just a few simple ingredients.
Helpful Tips
- Use a mandoline: Thin, even slices of squash help the gratin cook evenly and give it that classic layered look.
- Choose a good melting cheese: Gruyere, fontina, or sharp cheddar all work well and bring great flavor to the sauce.
- Prep ahead: Assemble the gratin a day in advance and bake just before serving to save time on busy days.
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Butternut Squash Gratin
Ingredients
- 1.5 lb butternut squash peeled
- 3 tablespoons butter
- 1 large shallot minced
- 2 garlic cloves roughly chopped
- 1 tablespoon flour
- 1 cup low-sodium vegetable stock
- 1 cup heavy whipping cream
- 15 sage leaves
- A pinch of nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder optional
- 3 oz grated Parmegiano-Reggiano cheese
- ½ cup panko breadcrumbs
- 1 teaspoon chopped chives for garnish
Instructions
- Using a mandoline, if possible, thinly slice the butternut squash into ⅛” half-round slices. Remove the seeds when you get to them and continue slicing.
- Melt butter in a small saucepan over medium heat. Add the shallots and cook for 2 minutes, then add the garlic for another 30 seconds.
- Add flour and whisk to combine. Cook for one minute. Add in the vegetable stock, a little at a time, whisking continuously.
- Add the cream, sage, pepper, and onion powder. Stir until smooth.
- Preheat the oven to 400ºF (200ºC).
- Lightly grease a 9×13” baking dish. Add ⅓ of the cream mixture to the dish, sprinkle with a little parmesan, then layer the butternut squash slices, overlapping, in 2 or 3 rows.
- Drizzle on the remaining cream mixture. Cover the dish with foil, not allowing it to touch the top of the squash. Bake for 20 minutes.
- Uncover the dish and sprinkle on the remaining parmesan cheese. Bake uncovered for 10 minutes until golden and crispy.
- Remove from the oven, sprinkle with chives, and serve.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.