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.
OFF HEAT, STIR IN:
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.
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.