Butternut Squash Gratin

This butternut squash gratin, made with onions, garlic, butter, cream, cheese, and bread crumbs, is a simple–and simply elegant–Thanksgiving or Christmas side dish.

An oval gratin dish filled with butternut squash gratin

I’m as fond as anyone of a simple steak frites dinner. It’s just that sometimes french fries are…well, not exactly what I am looking for, and then I need an alternative. If it’s winter squash season, this butternut squash gratin recipe is one of the best options. Steak pairs really well with roasted squash, and this gratin recipe makes the duo even more satisfying. Originally published November 17, 2014.Mimi Thorisson

LC Also Good With Turkey Note

Butter. Bread crumbs. Cream. Cheese. Oh yeah, and butternut squash. This, dear reader, is what we like to refer to as stealthy healthy. And as much as we appreciate this butternut squash gratin with steak, we—unlike the author above—prefer it with roast turkey. That’s not to say this butternut squash recipe isn’t swell with beef. Just saying, ’tis the season.

Butternut Squash Gratin

  • Quick Glance
  • 25 M
  • 50 M
  • Serves 4 to 6
5/5 - 2 reviews
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  • 3 tablespoons unsalted butter (1 1/2 oz), plus more for the baking dish
  • 1 large onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • 1/4 teaspoon grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 3/4 cup fresh bread crumbs
  • 3/4 cup grated Comté cheese
  • A few chives, finely chopped (optional)


  • 1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  • 2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  • 3. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter with the cheese on top, and dot with the remaining 1 tablespoon butter.
  • 4. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

Recipe Testers Reviews

This is a delicious fall butternut squash gratin, simple and likely to appeal to all. I used the same pan that I sautéed the vegetables in to finish the dish in the oven. It did take a little longer to get the crumbs nice and brown and the gratin bubbly. I think substituting the easier-to-find Swiss cheese for Comté would be fine and I'll do that next time. The recipe directions are clear, concise, and easy to follow.

I will definitely be making this butternut squash gratin recipe for Thanksgiving. The recipe works pretty much as written. The only suggestion I have would be to add some stock or water while the squash is being cooked. The sauté pan is very dry and there is a lot of fond at the bottom which would benefit from deglazing. The liquid would also generate steam in the pan and help the squash cook more quickly. My squash took about 8 minutes to get slightly tender in the pan. The baking time was accurate at 30 minutes.

Like hearing the PERFECT song (that would be Crazy from Patsy Cline) can set the tone for your day, this PERFECT side dish can do EXACTLY that for any meal. When you taste it, you will instantly be transported to the holidays. I love EVERYTHING about this butternut squash gratin recipe. You will, too. Nature’s candy and Gruyère. It tastes like Thanksgiving! This recipe is so straightforward. This is one of the best things I’ve EVER made. No exaggeration.

This butternut squash gratin recipe is fantastic—great flavors and easy to make (aside from peeling the squash). What I liked: First and foremost, I liked the flavor of this particular mix of ingredients. It was so delicious that everyone had second helpings. What I would do next time: We're not very big chive fans, and so I might use other herbs, like thyme. I would also switch up the cheese to maybe a mix of cheeses, but this is only because we love all types of cheese. How to adjust the most difficult part: A gratin is usually thin slices of potato and because the pieces of potato are so thin, you usually don't have to stove cook first. Because this is stove-cooked to tenderness before it's baked in the oven, I think it would be possible to use pre-cut chunks of butternut squash they sell at certain grocery stores. You would not have the elegance of the thin layer but it would avoid the peeling and cutting of the butternut squash.

I made this butternut squash gratin recipe last night, and it's now on my short list of Thanksgiving and Christmas sides. I just love it. It's beautiful and delicious, and the directions are clear, concise, and easy to follow. I love butternut squash and have grown them for the last few years—ever since I threw the seeds from one into a flower bed and ended up with plants that produce and then reseed when I leave one out there to finish off its season. This not only tastes marvelous, but it also makes a beautiful presentation. And leftovers reheated in the oven until bubbly are only better. A real winner!

Let me start by saying that I used an 8-by-11-inch glass baking dish for this butternut squash gratin recipe and by the time my husband and I had finished dinner, 8 by 9 inches of the gratin was gone. It's that good. It also explains the contented humming coming from my husband as he loaded the dishwasher. I used my Japanese vegetable slicer to cut the squash. Very time consuming, but in the end I think the thin, 1/16-inch slices allowed the finished gratin to become soufflé-like. I cut the onions and garlic by hand. I used the shred side of the box grater to grate the cheese. I also took an extra minute to break down some wheat and rye sandwich bread in the food processor for fresh bread crumbs. In the end, this was an amazing variation in fresh crumbs that I highly recommend for this dish. I am a pushover for nutmeg, and every chance I get, I grate the spice fresh on a microplane. The sautéing went off without a hitch. For the thickness of squash I had, my stovetop cooking took about 7 minutes. I layered the ingredients as described and in about 22 minutes I had a fragrant, bubbling, golden brown gratin. The bread crumbs were so perfectly crunchy that I had to warn my husband if he didn't cut through the whole gratin and dared scooped just the amazing top layer, we would have words. (He obliged.) As delicious as the recipe is, I would layer the cream and cheese next go around. Start with a layer of squash, then add 1/4 cup cream and 1/4 cup cheese. Add the rest of the squash, spreading it in a neat top layer. Finish with the remaining 1/4 cup cream, 1/2 cup cheese, and all the bread crumbs. Ta-da!

This butternut squash gratin recipe was easy and a nice change from scalloped potatoes. Everything came together nicely. It was a creamy, slightly sweet, slightly crunchy, nutty side dish. I used my largest skillet, but it was still a little crowded. I do wish the recipe gave a measurement for the thin slicing of the squash. I sliced mine at 1/4 inch. All in all, the butternut squash sort of held its shape.

Hearty and comforting, this butternut squash gratin recipe was a winner. The sweetness of the butternut and onion wasn’t overpowered by the cream and cheese, allowing us to fully enjoy the seasonal butternut bounty. The subtle nutmeg was nice, and the crunchy golden bread crumb topping—well, who wouldn’t love that? I had winter squash enthusiasts as my tasters, so I doubled the recipe to ensure leftovers—a good call! (Also, I had trouble finding a butternut that weighed only 1 1/2 pounds. I got one that was 3 pounds, and it seemed the average size at the market.) The recipe as-is would fit in a 9- to 10-inch deep-dish pie plate. Doubled, the recipe fit in a standard 9-by-13-inch casserole dish and I simply added 3 to 5 minutes to the sautéing and baking. If I had not been able to find Comté cheese, I would have used a combination of Gruyére and Emmental. Don’t have time to make fresh bread crumbs? Got good news for you—dried panko worked just fine. My “thinly sliced” squash was about 1/8 inch thick. It was cooked perfectly without being mushy.

I love this time of year when the variety of squash is abundant. One of my favorites is butternut squash, so I was intrigued by this recipe. The smell of this butternut squash gratin baking was extraordinary! And the flavors were delicious and comforting as well. What was different about this recipe was the way the squash is sliced before being placed in the casserole to bake—thinly sliced instead of cubed. While intriguing, I found that cutting it this way then trying to sauté it caused some issues. First off, the recipe suggests using a large sauté pan, which I did, but it was so filled with ingredients that it was hard to stir everything in the pan. I would suggest doing this in a Dutch oven so that the sides are higher and it's easier to sauté. In terms of the recipe itself, I would say it easily serves 6 people as a side dish, 4 if this was a vegetarian main dish.


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  1. We could not stop eating this, have discovered a new addition to our Thanksgiving recipe pantheon. Used a combination (we really liked it!) of Comté and Roquefort Papillon (more cheese altogether than the recipe called for) and plenty of freshly-grated nutmeg. Following another commenter’s suggestion, I added some liquid to the sauté pan, reaching for what I had, some hard apple cider, which worked beautifully. Arranged three layers of alternating ingredients. This was an absolute delight, thank you for sharing Mimi‘s recipe with us!

    1. You are so very welcome, Beth! That’s magnificent to hear! Love your tweaks and appreciate you taking the time to share them with us and other readers! Wishing you and yours all the magic of the season…

    1. It certainly will put those squash to lovely use, pam. Love to hear what you think of the gratin when you make it! (As an aside, I’m relived I’m not the only one who hoards her fave seasonal food stuffs. I have a small stash of scarlet turnips that won’t last long enough but will at least extend the season a little.)

  2. Hey bro! Thanks for posting this fabulous recipe just before the holidays! It is a great recipe for Thanksgiving season; and for entertaining. Anyway, I made a mistake with this recipe and it still turned out delicious. Specifically to save time I only used 1 pound, not the 1 and 1/2 pounds called for, of the butternut squash. This came from the grocery store which sells it already cubed, so it only has to be sliced more thinly to rock and roll in this recipe. The result was that it gave about equal “star billing” to the squash and to the onions. The taste was perfectly fine. One thing I really like about this recipe is that no extra sugar is needed! It tastes sweet enough just from the veggies alone! Amazing! All went well and I got rave reviews from the crowd! Thank you very much! Fist bumps!!! (PS. I don’t see how to attach a photo. Perhaps there should be an extra link that says, “Attach photos”. )

    1. Arthur, that’s great. Happy you could be so nimble with the recipe. There is a link to send a photo. It’s right above the comment box. It says “Send it along.”

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