Winter Squash Gratin
Embrace the cozy flavors of the season with this luscious Winter Squash Gratin, a hearty and elegant dish that combines tender butternut squash, a creamy homemade béchamel sauce, and a golden, cheesy breadcrumb topping. Layers of thinly sliced squash are baked to perfection with a blend of Gruyère and Parmesan, creating a rich yet balanced flavor profile. Fresh thyme adds a fragrant, earthy note, while the crispy panko crust provides a satisfying crunch. Perfect as a decadent holiday side dish or a comforting meatless main, this gratin is as stunning as it is delicious. With simple ingredients and straightforward steps, you'll have an impressive dish ready to warm your table in just over an hour.
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Recipe Information
Ingredients
- 2 medium (about 4 lbs total) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups grated Parmesan cheese
- 1 cup Gruyère cheese, shredded
- 1 teaspoon fresh thyme leaves
- 0.5 cups panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the butternut squash and remove the seeds. Slice into thin rounds, approximately 1/4-inch thick.
Place the squash slices in a large bowl. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to evenly coat the squash slices.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the milk while whisking continuously to create a smooth béchamel sauce. Cook for 4–5 minutes, stirring frequently, until the mixture thickens.
Remove the béchamel sauce from the heat. Stir in the Parmesan cheese and fresh thyme leaves until melted and combined.
Spread a thin layer of the béchamel sauce at the bottom of the prepared baking dish. Arrange a layer of squash slices over the sauce, slightly overlapping them.
Repeat the layering, alternating between the béchamel sauce and squash slices, until all the squash is used. Make sure to finish with a layer of béchamel sauce on top.
Sprinkle the shredded Gruyère cheese evenly over the top layer of béchamel sauce.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and bubbly.
Let the gratin rest for 5–10 minutes before serving to allow it to set. Serve warm as a delicious winter side dish or main course.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1863 mg | 40% | |
*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.
