Butternut Squash Gratin with Rosemary Breadcrumbs
Elevate your comfort food game with this decadent Butternut Squash Gratin with Rosemary Breadcrumbs. This elegant yet approachable side dish combines tender layers of golden butternut squash bathed in a creamy Parmesan sauce, then crowned with a crispy rosemary and garlic-infused breadcrumb topping. Perfect for holidays or weeknight dinners, this recipe marries rich, savory flavors and aromatic herbs for a dish that’s as stunning as it is delicious. With a quick prep time and a beautiful golden finish, this gratin is a showstopper that pairs wonderfully with roasted meats, hearty salads, or even a simple loaf of crusty bread. Whether you're hosting a festive gathering or craving something luxurious, this dish guarantees big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- 1 teaspoon fresh rosemary
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Peel the butternut squash, remove the seeds, and slice it into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline.
In a small saucepan, heat the heavy cream over low heat and stir in the Parmesan cheese until melted and smooth. Remove from heat.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the breadcrumbs, minced garlic, rosemary, and olive oil. Stir frequently until the breadcrumbs turn golden brown and fragrant, about 3–4 minutes. Set aside.
Layer half of the sliced butternut squash in the prepared baking dish, slightly overlapping the slices. Sprinkle with half the salt and black pepper.
Pour half of the Parmesan cream mixture evenly over the squash. Repeat with the remaining squash slices, seasoning, and cream mixture to create a second layer.
Cover the baking dish with foil and bake for 25 minutes, or until the squash is nearly tender when pierced with a fork.
Remove the foil and evenly sprinkle the rosemary breadcrumb mixture over the top of the gratin. Dot with the remaining 1 tablespoon of butter in small pieces.
Return the dish to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and the gratin is bubbling.
Allow the gratin to rest for 5–10 minutes before serving. Enjoy this rich and savory dish warm!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 25.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2622 mg | 56% | |
*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.
