Butternut Squash Gratin

Butternut Squash Gratin

Looking to bring a little luxury to your side dish game? This Butternut Squash Gratin is an attention getter – and I think you’ll be surprised at just how simple it is!

gratin ingredient set up
arranged squash slices

This recipe can really be broken down into 2 simple steps ::

  • making the sauce
  • baking the gratin

the sauce

This sauce is really just a basic mornay sauce. It starts out with a simple roux of flour and butter. Once combined, add milk, cream cheese and herbs.

Bring to a simmer to thicken and then remove from the flame. Pour over the sliced squash and then top with the crumb topping.

mornay ingredients
mornay sauce poured over squash

the gratin

The crumb topping is a simple mix of panko, butter, seasonings and grated cheese. Sprinkle over the sauced squash and then bake. Start off by tenting the dish with foil to help facilitate the baking of the squash without over-browning the crumb topping.

For the final 35 minutes of baking time, remove the foil tent so that the crumb topping can crisp.

making the crumb topping
pre-baked gratin
baked gratin

The delicious creamy mornay sauce and the tender, sweet, roasted butternut squash topped off with the crisp panko-herb topping is absolute perfection. I honestly think it’s a meal all by itself!

butternut squash gratin
gratin served

Butternut Squash Gratin

gratin sauce + squash

  • 1 medium (1.5-2 lb) butternut squash, peeled, seeded and sliced to a 1/8″ thickness
  • 2 T butter, salted
  • 1 T flour
  • 1/2 t salt
  • 1/4 t black pepper
  • 2 c heavy whipping cream
  • 1 c whole milk
  • 8 oz gouda or white cheddar, grated and divided
  • 1 whole clove of garlic
  • 1 T fresh herbs*, chopped (divided)
  • additional s + p

gratin crumb topping

  • 1 c panko bread crumbs
  • 2 T melted butter
  • 1/2 t sea salt
  • 1/4 t black pepper

directions

Preheat oven to 425°. Prepare an 8″ x 10.5″ baking dish. Peel, seed and slice butternut squash**.

In a medium saucepan, combine flour and butter. Once butter/flour froths, add milk and cream stirring vigorously to prevent lumps.

Add 1/2 of the freshly chopped herbs and the garlic clove. Fold in 3/4 (6oz) of the grated cheese. Stir to melt.

Arrange sliced squash in the prepared baking dish. Sprinkle with s + p and cover with sauce, making sure that it runs between the slices and fills the bottom.

Combine the crumb topping ingredients with the remaining freshly chopped herbs and grated cheese. Sprinkle over the squash.

Cover with foil, place on a rimmed baking sheet to catch any drips and bake for 25 minutes.

Remove the foil and bake an additional 35 minutes or until the squash is fork tender.

Remove garlic clove and serve.

Serves 8.

recipe notes

*use a combination of your favorite fresh herbs, like sage, rosemary, parsley, thyme etc.

**a tip to make the process of preparing the butternut squash easier : use a fork and lightly prick the skin of the squash, try not to pierce through the flesh. Microwave for 2 minutes before peeling.



In true show & tell form: "I am open for questions & comments"