Butternut Squash Gratin is a delicious and unique variation to your traditional gratin with squash and Gouda. Perfect for a Thanksgiving side dish recipe.
Course Side Dish
Cuisine American
Keyword Butternut Squash Gratin
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 12servings
Calories
Author Michelle
Ingredients
2tablespoonsolive oil
½medium sweet oniondiced
3garlic clovesminced
¼cupfresh sage leaveschopped
1teaspoonbrown sugar
½teaspoonsalt
½teaspoonblack pepper
¼teaspoonfreshly grated nutmeg
1cupheavy cream
2 to 3poundsbutternut squashpeeled, seeded, and sliced into ⅛-inch disks
¼cupwater
8ouncesGruyere cheesefreshly grated
Topping
1cupPanko bread crumbs
¼cupgrated Parmesan
½cupwalnutschopped
1teaspoonfresh thyme leaves
2tablespoonsolive oil
Instructions
Preheat oven to 375°F.
In a large skillet over medium heat, heat olive oil.
Add onion to the skillet and sauté until tender and translucent, about 4 minutes.
Add garlic, sage, brown sugar, salt, pepper, and nutmeg to the skillet. Continue cooking until the garlic is fragrant, about 2 minutes.
Remove from heat. Stir in cream. Set aside.
Grease a large 9"x13" baking dish.
Add the water to the bottom of the prepared dish.
Place ⅓ of the butternut squash in the bottom of the dish. Drizzle ⅓ of the cream mixture on top. Then sprinkle ⅓ of the Gruyere.
Repeat the layers butternut, cream, cheese twice more.
In a separate medium mixing bowl, add all of the topping ingredients. Stir with a fork to combine.
Sprinkle topping on top of butternut squash layers.
Cover with parchment paper to prevent sticking and then foil so that cover is tight.
Bake covered for 45 minutes at 375°F.
Uncover. Turn oven up to 400°F, and cook for an additional 15 minutes.
Notes
Slicing: mandolin, less pretty slices in bottom layers.