Parmesan Butternut Squash Gratin
Elevate your seasonal side dish game with this Parmesan Butternut Squash Gratin, a creamy and indulgent recipe that’s perfect for cozy dinners or festive gatherings. Featuring tender slices of butternut squash layered with garlic-infused heavy cream, freshly grated Parmesan, and a golden, crispy breadcrumb topping, this dish is a delightful balance of savory richness and comforting textures. Fresh thyme adds an aromatic touch, while the oven-baked finish creates a beautiful, bubbling crust that’s sure to impress your guests. Ready in just under an hour, this gratin is a show-stopping alternative to traditional casseroles and pairs beautifully with roasted meats or a crisp green salad. Make this irresistible, cheesy butternut squash gratin your go-to autumn recipe!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 1 teaspoon thyme (fresh leaves, chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the butternut squash, remove the seeds, and slice it into thin rounds or half-moons about 1/4-inch thick.
Mince the garlic cloves and set them aside.
In a medium saucepan over low heat, combine the heavy cream, minced garlic, chopped thyme, salt, and black pepper. Heat gently, stirring occasionally, until the mixture is warm but not boiling (about 5 minutes). Remove from heat.
Arrange half of the butternut squash slices in an even layer in the bottom of the prepared baking dish. Pour half of the cream mixture evenly over the squash. Sprinkle 1/3 cup of grated Parmesan cheese over the layer.
Repeat with the remaining butternut squash slices, cream mixture, and 1/3 cup of Parmesan cheese.
In a small bowl, combine the breadcrumbs with the remaining Parmesan cheese and olive oil. Mix well until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Cut the 2 tablespoons of unsalted butter into small pieces and dot them over the breadcrumb topping.
Bake in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork and the topping is golden brown and crispy.
Remove from the oven and let the gratin rest for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 21.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2623 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.
