Butternut Squash GratinNovember 11, 2019
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. 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
- 25 M
- 50 M
- Serves 4 to 6
- 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.
- 3. 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.
- 4. 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.
- 5. 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.
Butternut Squash Gratin Recipe © 2014 Mimi Thorisson. Photo © 2014 Oddur Thorisson. All rights reserved. All materials used with permission.