Butternut Squash Gratin

Side Dishes

Butternut Squash Gratin

Marvelous Gruyère plays off of the sweet, autumn-y flavors of squash and sage in this Butternut Squash Gratin. We used fresh squash, but you can substitute previously frozen cubes instead to make this dish easy as pie.


12 servings

Total Time

Print Recipe

Share Recipe





Test Kitchen Tip

You can dive into this gratin right after it’s baked (and the aromas will make it hard not to!), but this dish benefits from resting 10 minutes before serving.


Preheat oven to 450°. Coat a 9×9-inch baking dish with nonstick spray.

Place squash in a microwave-safe bowl with about ½ inch water. Cover bowl tightly with plastic wrap; microwave on high until squash softens, 5 minutes. Drain squash.

Meanwhile, melt butter in a saucepan over medium-high heat. Add shallots, sage, and garlic; cook until fragrant, about 1 minute.

Whisk in flour; cook, whisking constantly, 1 minute. Whisk in half-and-half until thickened, 2 minutes; season with salt and pepper.

Off heat, stir in squash until coated; transfer half to prepared baking dish, top with half the Gruyère. Layer in remaining squash and Gruyère.

Combine panko and Parmesan; sprinkle on top of gratin.

Bake gratin until golden brown, squash is fork-tender, and sauce is bubbly, 20 minutes.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!