Butternut Squash Gratin Recipe
Butternut Squash Gratin brings creamy comfort to any holiday table, layered with nutty Gruyère and a golden breadcrumb crust. Baking until bubbly and crisp transforms simple squash into an elegant side dish that pairs beautifully with roasted meats or stands alone as a vegetarian centerpiece. This cozy, crowd-pleasing bake turns seasonal produce into something truly special for festive dinners.
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Ingredients for Butternut Squash Gratin
For the squash
- Butternut Squash – Peeled, seeded, and sliced thin for the perfect tender bite.
- Olive Oil – Just enough to coat the squash and help it caramelize beautifully.
- Kosher Salt – Balances the sweetness of the squash—don’t skimp.
- Black Pepper – Freshly cracked adds a subtle warmth.
For the creamy layer
- Heavy Cream – Rich and luxurious, this makes the gratin irresistibly velvety.
- Garlic – Minced finely so it infuses every bite without overpowering.
- Nutmeg – Freshly grated is best—it adds a cozy depth you’ll love.
- Gruyère Cheese – Shredded and melted into gooey perfection. Save some for the topping!
- Parmesan Cheese – Grated for a salty, nutty kick that pairs so well with the squash.
For the crispy topping
- Panko Bread Crumbs – The secret to that golden, crunchy finish.
- Butter – Melted and mixed in for richness and to help the topping crisp up.
- Gruyère Cheese – The rest of that shredded goodness for extra cheesy flavor.
Cook Time for Easy Butternut Squash Gratin
I love how this Butternut Squash Gratin comes together without rushing around the kitchen. While the squash slices roast to perfection, you can whisk up that heavenly cream sauce—it’s one of those easy holiday side dishes that feels fancy without the fuss. The timing works beautifully if you’re planning a big dinner with other healthy Thanksgiving sides.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 75 minutes |
How to Make Creamy Butternut Squash Gratin
Step 1: Prep Your Ingredients
Preheat the oven to 400°F (200°C) and lightly grease a 2-quart baking dish with butter or non-stick spray. Set the dish aside.
Step 2: Season the Squash
In a large bowl, toss the sliced butternut squash with olive oil, 1/2 teaspoon of kosher salt, and black pepper until the slices are evenly coated in the seasoning.
Step 3: Layer the Squash
Arrange the seasoned squash slices in overlapping rows in the prepared baking dish, ensuring the layer is even and covers the bottom of the dish.
Step 4: Create the Cream Sauce
In a medium bowl, whisk together the heavy cream, minced garlic, the remaining 1/2 teaspoon of kosher salt, and nutmeg. Pour this cream mixture evenly over the squash in the baking dish.
Step 5: Add the Cheeses
Sprinkle 1 cup of the shredded Gruyère cheese and all of the grated Parmesan cheese evenly over the squash and cream mixture.
Step 6: Make the Topping
In a small bowl, combine the remaining 1/2 cup of Gruyère cheese, panko bread crumbs, and melted butter. Sprinkle this breadcrumb mixture evenly over the top of the gratin.
Step 7: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 20-25 minutes, or until the squash is tender when pierced with a fork and the top is golden brown and bubbly. Let the gratin rest for 10 minutes before serving to allow the sauce to thicken slightly.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this Butternut Squash Gratin even more special. Whether you’re serving it for a weeknight dinner or a holiday feast, these little adjustments can transform an already wonderful dish into something truly memorable.
- Cheese variations: If Gruyère isn’t your favorite, try sharp white cheddar or fontina for a different flavor profile. The nuttiness of Gruyère really complements the squash, but sometimes I love switching it up with what I have on hand.
- Lighter option: For a healthier version, substitute half-and-half for heavy cream and reduce the cheese by a quarter cup. The result is still wonderfully creamy but a bit lighter, perfect when you’re making healthy fall dinner recipes.
- Crispier topping: For extra crunch, toast the panko breadcrumbs in a dry skillet before mixing with butter and cheese. This little step makes that golden brown baked squash casserole even more texturally satisfying.
- Make-ahead magic: Assemble the gratin up to the baking point, cover tightly, and refrigerate overnight. When ready, let it sit at room temperature for 30 minutes before baking. The resting time actually helps the flavors meld together beautifully, much like my favorite squash casserole.
Butternut Squash Gratin
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch thick slices
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko bread crumbs
- 1 tablespoon unsalted butter, melted
Equipment
- oven
- baking dish
Method
- Preheat your oven to 400°F (200°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
- In a large bowl, toss the sliced butternut squash with the olive oil, 1/2 teaspoon of the salt, and the black pepper until the slices are evenly coated.
- Arrange the seasoned squash slices in overlapping rows in the prepared baking dish, creating an even layer.
- In a medium bowl, whisk together the heavy cream, minced garlic, remaining 1/2 teaspoon of salt, and nutmeg. Pour this cream mixture evenly over the squash in the baking dish.
- Sprinkle 1 cup of the shredded Gruyère cheese and all of the Parmesan cheese evenly over the squash and cream.
- In a small bowl, combine the remaining 1/2 cup of Gruyère cheese, the panko bread crumbs, and the melted butter. Sprinkle this breadcrumb topping evenly over the gratin.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the squash is tender when pierced with a fork and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving to allow the sauce to thicken slightly.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I always feel good about serving this Butternut Squash Gratin because it’s not just delicious—it’s nourishing. This savory gratin with nutmeg and cream brings comfort and a surprising amount of good-for-you ingredients to the table. For me, it’s the best of both worlds.
This golden brown baked squash casserole is packed with vitamin A from the squash, which is wonderful for your skin and eyes. The cheeses add a good dose of calcium and protein, making this side dish feel more substantial. To learn more about the incredible benefits of winter squash nutritional benefits, it’s a fascinating read.
If you’re curious about the different types available, you can explore the origins of butternut squash varieties on my site. This Creamy Butternut Squash Gratin is a fantastic way to enjoy seasonal produce. For more inspiration on building a balanced plate, check out my collection of delicious vegetable side dishes.
A Lighter Version of this Easy Butternut Squash Gratin
I know that sometimes we all want a dish that feels a little lighter, especially after a big holiday. This Easy Butternut Squash Gratin is wonderfully adaptable. With a few simple swaps, you can create a version that’s just as satisfying but a bit gentler.
For a less rich sauce, try using half-and-half or even whole milk instead of heavy cream. You can also reduce the cheese by a quarter cup—the flavor will still be wonderfully cheesy. This Baked Squash Gratin becomes a perfect fit for healthy fall dinner recipes.
Another favorite tweak of mine is to add more vegetables. Sometimes I’ll layer in some spinach or thinly sliced Brussels sprouts for extra fiber and nutrients. It’s a great trick I also use in my hearty potato squash casserole. The result is a creamy, flavorful bake that feels nourishing and light.
Thoughtful Tips for Special Diets
In my kitchen, I believe everyone should be able to gather around the table and enjoy a good meal. If you or a loved one is sugar-conscious or managing blood sugar, this Butternut Squash Gratin can still be a wonderful part of your feast. Butternut squash is naturally sweet, but its impact can be managed thoughtfully for a more diabetic-friendly experience.
First, pairing this gratin with a lean protein and non-starchy vegetables, like my roasted broccoli and cauliflower, can help create a more balanced meal that supports glycemic control. Second, paying attention to portion size is key—a smaller serving alongside a green salad is a perfect way to enjoy it. Finally, if you want to experiment, you could try a natural sweetener like a pinch of xylitol in the cream mixture to balance the savory notes without adding sugar.
How to Serve Butternut Squash Gratin
One of my favorite memories of this dish is from a cozy Friendsgiving a few years back. I had made this Butternut Squash Gratin as our holiday side dish, and it sat right next to the turkey. The way the creamy, cheesy layers complemented the savory roast was pure magic. It truly is the perfect centerpiece for a vegetarian spread or a stunning companion to roasted meats.
For a truly spectacular dinner, I love pairing it with a simple herb-roasted carrots and perhaps some grilled sweet potato wedges. The combination of flavors and textures is just unforgettable. This cheesy layered squash with panko topping is versatile enough for a weeknight but elegant enough for your most cherished celebrations.
Mistakes to Avoid
After sharing this Butternut Squash Gratin with so many friends over the years, I’ve learned a thing or two about the little slip-ups that can happen. Honestly, I’ve made a few of them myself! Avoiding these common mistakes ensures your creamy baked squash with Gruyère cheese turns out perfectly every single time.
First, don’t skip pre-cooking the squash. If you layer raw squash, it won’t become tender enough and might release too much water, leading to a soggy gratin. I always roast or steam it first, just like I do for my silky butternut squash soup.
Second, watch that panko topping. It can go from golden brown to burnt in a flash. I tent the dish with foil for the first part of baking, then remove it for the last few minutes to get that perfect crispiness without any bitterness. It’s the same technique that works wonders for my crispy zucchini fries.
Finally, be patient with the sauce. If your cream sauce is too thin, the gratin won’t set properly. Let it simmer and thicken slightly before pouring it over the layers. For more on getting textures just right, you can always refer to resources like butternut squash varieties to understand how different types behave when cooked. Taking these small steps makes all the difference for a truly memorable holiday side dish.
How to Store Butternut Squash Gratin
I’ll never forget the year I made three gratins for a big family reunion. We had so many leftovers, but honestly, they were just as delicious the next day! Knowing how to store this Easy Butternut Squash Gratin properly means you can enjoy its comfort for days.
Let the gratin cool completely to room temperature before covering it. I then transfer individual portions into airtight containers—they’ll keep in the fridge for up to four days. For longer storage, this Baked Squash Gratin freezes beautifully. I wrap the whole baking dish tightly in plastic wrap and then foil, and it’s good for up to three months.
When you’re ready to reheat, I find the oven works best to bring back that wonderful texture. Place the thawed gratin in a 350°F oven until it’s bubbly and warm all the way through. It’s a fantastic make-ahead option for busy weeks, just like my classic squash casserole. For another veggie side that stores and reheats well, try my simple roasted cabbage.
Try This Butternut Squash Gratin Yourself
I really hope you’ll give this Butternut Squash Gratin Recipe a try in your own kitchen. There’s something so special about pulling this golden brown baked squash casserole out of the oven and watching everyone’s faces light up. It’s a dish that truly feeds the soul.
Whether it becomes a new staple for your Sunday dinners or the star of your holiday table, I’d love to hear how it turns out for you. This cheesy layered squash with panko topping has brought so much joy to my table, and I hope it does the same for yours. For more cozy ideas, explore my other favorite vegetable side dishes.
If you love the combination of savory and sweet, you might also enjoy my apple and squash bake or this hearty chicken butternut squash curry. And for more holiday inspiration, don’t miss my collection of healthy Thanksgiving sides.
Frequently Asked Questions
What to serve with butternut squash gratin?
This savory gratin with nutmeg and cream pairs wonderfully with roasted meats like chicken or turkey. For a vegetarian feast, I love serving it alongside a simple green salad and some baked jicama fries for a delightful contrast in textures.
Is butternut squash a good or bad carb?
Butternut squash contains complex carbohydrates, which are a good source of sustained energy. It’s also packed with fiber and nutrients, making it a nutritious choice when enjoyed as part of a balanced meal.
How does Jamie Oliver cook butternut squash?
Jamie Oliver often celebrates simple, roasted flavors. He frequently roasts butternut squash with olive oil, herbs, and spices to caramelize its natural sugars, a method that brings out incredible depth of flavor, similar to the base of this gratin.
What seasonings taste good on butternut squash?
Beyond the nutmeg in this recipe, I adore warm spices like cinnamon, cumin, and smoked paprika on butternut squash. Fresh herbs like sage or rosemary also add a wonderful savory note that complements its natural sweetness beautifully.
Cozy Fall Recipes to Warm Your Kitchen
As the air turns crisp, I find myself craving meals that are as comforting as a warm hug. Here are a few of my go-to recipes for this beautiful season.
Butternut Squash Soup – A velvety smooth soup that’s pure comfort in a bowl with a hint of apple.
Potato Squash Casserole – A hearty and cheesy bake that’s perfect for feeding a crowd on a cool evening.
Herb-Roasted Carrots – Simple, sweet, and savory carrots that caramelize beautifully in the oven.
Healthy Fall Dinner Recipes – A collection of nourishing meals that celebrate the best of autumn produce.
