Baked Winter Squash Au Gratin
Indulge in the cozy comfort of Baked Winter Squash Au Gratin, a rich and creamy side dish that’s perfect for showcasing the season’s best squash varieties like butternut, acorn, or kabocha. This recipe layers thinly sliced squash in a luscious garlic-infused cream sauce made with Parmesan and Gruyere cheeses, topped with a golden panko breadcrumb crust enhanced by fresh thyme. The combination of earthy squash, nutty cheeses, and fragrant spices is baked to bubbling perfection, delivering a dish that’s equal parts creamy and crunchy. Ready in just under an hour, this au gratin is an elevated yet approachable addition to any holiday table or weeknight dinner. Ideal for fall and winter gatherings, it pairs beautifully with roasted meats or stands alone as a vegetarian delight!
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Recipe Information
Ingredients
- 2 medium-sized winter squash (butternut, acorn, or kabocha)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the winter squash, remove the seeds, and slice it into thin, half-moon-shaped slices about 1/4 inch thick.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Pour the heavy cream into the skillet and stir in the Parmesan cheese, Gruyere cheese, nutmeg, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, until the cheese has melted and the mixture is smooth.
Arrange half of the sliced squash in an even layer in the prepared baking dish. Pour half of the cream mixture over the squash. Layer the remaining squash slices on top and pour the rest of the cream mixture over them, ensuring all the squash is coated.
In a small bowl, mix the panko breadcrumbs with olive oil and chopped thyme. Sprinkle this mixture evenly over the top of the squash.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.
Remove the dish from the oven and let it rest for 5–10 minutes before serving. Enjoy your creamy, cheesy Baked Winter Squash Au Gratin!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 487 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1169 mg | 25% | |
*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.
