You’re going to love having this Butternut Squash Gratin recipe on hand for autumn dinners and holiday meals.
Butternut squash season is upon us, and I am loving this Butternut Squash Gratin – layers of butternut squash with a creamy cheesy sauce and crunchy, crispy top. There’s just something special about autumn comfort food dishes, which is why we have this whole series of autumn Vegetable Side Dishes.
The weather gets cooler, the days are shorter, you start to bring out your forgotten sweaters and boots and it’s almost time to get the fire going. Not to mention, the masses of fresh, cozy produce available at the farmers markets, and of course, pumpkin everything. But we can’t forget butternut squash. It’s easily used in place of pumpkin and is my favorite fall food. I love the taste, I love the color and I love how versatile it is.
It can be added to pizzas and pasta, made into soup, served as a mash, or even better, served up as a butternut squash gratin. If you’re unfamiliar with a gratin, it’s a side dish consisting of layers of vegetables (such as potato, cauliflower or butternut squash) in a cheesy cream sauce topped with breadcrumbs and cheese. It’s creamy, it’s cheesy and it’s crunchy, and I’ll let you in on a secret –it’s only one pan. This is the perfect side dish for a fall dinner party, potluck or Thanksgiving feast. It’s easy to make – simple but full of fresh flavors and textures.Print
- 1 (2 lb). butternut squash
- 1 and ½ cups whole milk
- 2 cloves of garlic, crushed
- 1 Tbsp. rosemary, finely chopped
- 1 Tbsp. thyme, finely chopped
- 1 and ½ cups of grated cheese, divided
- 3 green onions, finely sliced
- ½ tsp. pepper
- ½ tsp. salt
- ½ cup panko breadcrumbs
- Preheat oven to 400°F. Lightly grease a 13.5 x 11 (or thereabouts) ovenproof baking tray with butter.
- Peel and finely slice butternut squash in ¼ inch slices (remove seeds). Combine the milk, garlic, rosemary, thyme, green onions, salt, pepper and 1 cup of cheese in a measuring cup.
- Lay butternut squash in one even layer onto the bottom of the pan. Pour over half the milk and cheese mixture. Lay the remaining butternut squash on top of the first layer. Add the remaining milk and cheese mixture. Top with the remaining ½ cup of cheese and panko breadcrumbs.
- Bake 40-50 minutes, until the top is golden brown and butternut squash is cooked. To test, insert a knife into the middle of the gratin. The squash should be soft, but still firm enough to cut. If you find the gratin is getting too brown, cover with some foil for the remaining cooking period.