Acorn Butternut Squash and Parsnips Gratin
Transform your fall table with this irresistible Acorn Butternut Squash and Parsnips Gratin, a creamy, cheesy masterpiece that’s perfect as a side dish or vegetarian main. This dish layers tender slices of acorn squash, butternut squash, and parsnips in a velvety thyme- and nutmeg-kissed cheese sauce made with Gruyère and Parmesan. Finished with a golden, crispy panko breadcrumb topping, this gratin delivers a delightful combination of textures and flavors. With its rich aroma of garlic, fresh herbs, and bubbling cheese, it’s a comforting and elegant addition to any meal. Perfect for cozy family dinners or as a show-stopping side at holiday gatherings, this recipe will make every bite feel like autumn on a plate.
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Recipe Information
Ingredients
- 1 medium acorn squash
- 1 medium butternut squash
- 3 medium parsnips
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 0.25 teaspoon nutmeg
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or cooking spray.
Peel the acorn squash, butternut squash, and parsnips. Cut the squash into thin slices (about 1/4 inch thick), and slice the parsnips into rounds of similar thickness. Set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for another minute, stirring constantly, until it forms a paste (roux).
Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Continue cooking until the mixture thickens slightly, about 4-5 minutes.
Stir in the fresh thyme, nutmeg, salt, and pepper. Remove the saucepan from heat and mix in 1 cup of Gruyère cheese and all the Parmesan cheese. Stir until melted and smooth.
Spread a thin layer of the cheese sauce at the bottom of the greased baking dish. Arrange a layer of the squash and parsnip slices over the sauce, slightly overlapping the pieces.
Pour a portion of the cheese sauce over the vegetable layer, spreading it evenly. Repeat the layering process with the remaining vegetables and sauce, finishing with a final layer of sauce on top.
In a small bowl, combine the panko breadcrumbs, olive oil, and the remaining 0.5 cups of Gruyère cheese. Sprinkle this mixture evenly over the top of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden and bubbling and the vegetables are tender when pierced with a knife.
Let the gratin cool for 5-10 minutes before serving. Enjoy as a hearty side dish or vegetarian main!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 10.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 525 mg | 40% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
