Squash Gratin
Elevate your side dish game with this creamy, cheesy Squash Gratin, a comforting casserole that marries tender butternut squash with rich layers of Parmesan and Gruyere cheese. Infused with the robust flavors of fresh thyme, garlic, and caramelized onions, this dish is topped with a buttery, golden panko breadcrumb crust for the perfect crunch. With minimal prep and just an hour in the oven, this easy-to-make gratin is ideal for weeknight dinners or holiday feasts. Serve it alongside roasted meats or as a hearty vegetarian centerpiece, and watch as this irresistible dish steals the show! Perfectly balanced between creamy and crisp, this is a recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 medium (about 4 pounds total) butternut squash
- 1 large yellow onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
Peel the butternut squash and remove the seeds. Slice the squash into 1/4-inch thick rounds or half-moons.
Peel and thinly slice the yellow onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and 1 teaspoon of thyme, cooking for another minute. Remove from heat.
In the prepared baking dish, arrange a layer of squash slices, slightly overlapping them. Sprinkle with a pinch of salt, pepper, and some of the cooked onion mixture. Repeat the layering process until all the squash and onion mixture are used up.
Pour the heavy cream evenly over the layered squash. Sprinkle the grated Parmesan and shredded Gruyere over the top.
In a small bowl, mix the panko breadcrumbs, melted butter, remaining teaspoon of thyme, and chopped parsley. Sprinkle this mixture evenly over the cheese layer.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
Let the gratin rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 429.0 g | 156% | |
| Dietary Fiber | 121.0 g | 432% | |
| Total Sugars | 81.1 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3534 mg | 272% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 10729 mg | 228% | |
*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.
