Butternut Squash Gratin
Indulge in the creamy, cheesy comfort of Butternut Squash Gratin, a decadent side dish perfect for holiday gatherings or cozy family dinners. Tender slices of butternut squash are layered with a rich, homemade Gruyère and Parmesan cheese sauce, then topped with golden, herb-infused breadcrumbs for an irresistible crunchy finish. This gratin perfectly balances the natural sweetness of butternut squash with the savory depth of Gruyère, creating a dish that's as satisfying as it is elegant. With easy-to-follow steps and a bake time of just under an hour, this recipe is ideal for both novice and experienced home cooks. Serve this seasonal delight alongside roasted meats or as a stunning vegetarian centerpiece—it's a surefire way to elevate any meal. Keywords: Butternut Squash Gratin, cheesy side dish, holiday recipes, creamy gratin, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 lbs butternut squash
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 1.5 cups shredded Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups bread crumbs
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the butternut squash, cut it in half, and remove the seeds. Slice the squash into thin rounds, approximately 1/8-inch thick, and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture is smooth and thickened, about 3-4 minutes.
Remove the saucepan from heat and stir in 1 cup of shredded Gruyère cheese and 1/4 cup of grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is creamy. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Layer half of the butternut squash slices in the prepared baking dish, overlapping them slightly. Sprinkle with 1/4 teaspoon of salt and a pinch of pepper. Pour half of the cheese sauce over the squash, spreading it evenly.
Repeat with the remaining squash slices, salt, pepper, and cheese sauce to create a second layer.
In a small bowl, combine the bread crumbs, 1/4 cup of shredded Gruyère cheese, 1/4 cup of Parmesan cheese, olive oil, and thyme leaves. Mix well until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top layer of the gratin.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the squash is fork-tender.
Let the gratin cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 48.1 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 3092 mg | 238% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3668 mg | 78% | |
*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.
