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.
Butternut Squash Gratin
- Quick Glance
- 25 M
- 50 M
- Serves 4 to 6
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.
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!