Butternut Squash Gratin

This butternut squash gratin is a lot like like a scalloped potato casserole except it’s made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple–and simply elegant–side for Thanksgiving as well as a random weeknight.

An oval gratin dish filled with butternut squash gratin

Butternut squash gratin. It’s a simple yet underheralded approach to consuming everyone’s favorite fall vegetable. Think butter. Bread crumbs. Cream. Cheese. And, oh yeah, butternut squash. This, dear reader, is what we refer to as stealthy healthy. And as much as we appreciate this scalloped casserole approach with just about anything, quite honestly, we particularly love it with roast turkey. After all, ’tis the season.–Renee Schettler Rossi

Butternut Squash Gratin

  • Quick Glance
  • (8)
  • 25 M
  • 50 M
  • Serves 4 to 6
5/5 - 8 reviews
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Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.

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.

Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.

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. Originally published November 17, 2014.

Print RecipeBuy the A Kitchen in France cookbook

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Recipe Testers' Reviews

This is one of the best things I’ve EVER made. No exaggeration. I love EVERYTHING about this butternut squash gratin recipe. You will, too. When you taste it, you will instantly be transported to the holidays. Nature’s candy and Gruyère. It tastes like Thanksgiving!

This recipe is so straightforward. 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.

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. 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!


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  1. 5 stars
    This was so delicious!! I want to make again for thanksgiving this week!!! Wonder if I can make ahead on Weds and just pop in the oven on Thursday 😋 🤔

    1. I’m so pleased that you enjoyed this, BCH! I think you could make the butternut squash on Wednesday and put it in the baking dish and refrigerate overnight, but I’d finish assembling it just before you bake it on Thursday. This will help to avoid soggy bread crumbs. Happy Thanksgiving!

  2. 5 stars
    This was a hit at our family Thanksgiving dinner last night. The kids asked to take home the leftovers. There were no leftovers! I used Gruyère as I couldn’t find Comté. It worked beautifully. I totally recommend using a mandolin to slice the squash as this was a great time saver. Each forkful was a bite of discreet pleasure with the squash remaining the star of the dish. 10 stars!

    1. Lovely, Ilda! I’m so pleased that your family loved this so much. Great recommendation on using the mandoline.

  3. I had actually tabbed this recipe in my copy of A Kitchen in France, but could not remember where I first saw it. Found it online here. Made it exactly as written and I agree with everyone else – AMAZING. Served this with grilled country ribs and it went faster than the ribs. Everyone had seconds. What a special side dish that is very easy to make. Great for the holidays. It will definitely be on our table. Your guests will thank you.

    1. Thank you, DianaK, for taking the time to let us know. We’re so pleased that it was such a hit at your table.

  4. 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. I’m making this again for Thanksgiving tomorrow, and I’ve prepped the butternut squash, but I cannot remember from last year if the 1 and 1/2 lbs specified in the recipe is the net, prepped weight or the approximate weight of the whole, unprepped squash. We’d be very glad if someone could chime in with thoughts on this, thank you!

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