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Butternut Squash Gratin

Layers of tender butternut squash baked in a creamy cheese sauce with a golden breadcrumb topping for a perfect fall side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American, French-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Squash and Sauce
  • 2 lbs butternut squash peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup milk
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg optional
  • 1 cup Gruyère cheese grated
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup breadcrumbs
  • 1 tsp fresh thyme leaves optional
  • 1 tbsp olive oil for topping

Equipment

  • Baking dish
  • Saucepan
  • Mixing bowl
  • Mandoline or knife

Method
 

  1. Preheat oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
  2. Peel and thinly slice the butternut squash.
  3. Melt butter in a saucepan over medium heat, sauté garlic 30 seconds.
  4. Add cream, milk, salt, pepper, and nutmeg. Heat until warm.
  5. Layer squash slices in baking dish, pour cream mixture over each layer, and sprinkle with Gruyère and Parmesan.
  6. Mix breadcrumbs with olive oil and sprinkle over top.
  7. Cover with foil and bake 25 minutes. Remove foil and bake 20–25 minutes until golden and tender.
  8. Let rest 5 minutes, garnish with thyme, and serve.

Notes

Assemble ahead of time and bake later. Broil 2–3 minutes for extra crispiness.