Butternut Squash Gratin Recipe

Name: Butternut Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, cubed; 2/3 cup fresh parsley, chopped; 3 garlic cloves, finely chopped; 1 tablespoon lemon zest; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper, divided; Gratin Sauce; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups hot cream (or milk); 1/4 teaspoon ground nutmeg; 3/4 cup grated gruyere, divided; 1/2 cup grated parmesan cheese; Topping; 1/4 cup plain breadcrumbs; 2 tablespoons melted butter

Servings: persons

1 large butternut squash, cubed
2/3 cup fresh parsley, chopped
3 garlic cloves, finely chopped
1 tablespoon lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
Gratin Sauce
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups hot cream (or milk)
1/4 teaspoon ground nutmeg
3/4 cup grated gruyere, divided
1/2 cup grated parmesan cheese
Topping
1/4 cup plain breadcrumbs
2 tablespoons melted butter

1
Pre-heat oven to 400 degrees.
2
Cook squash 3-5 minutes in boiling, salted water.
3
In a small bowl, mix parsley, garlic, and lemon zest.
4
In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated.
5
Gratin sauce:.
6
In medium saucepan, melt 2T butter, add flour, stirring constantly.
7
Pour in hot cream, stir until boiling.
8
Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan.
9
Pour sauce over squash, stir to coat.
10
Topping:.
11
Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture.
12
Drizzle 2T melted butter on top of breadcrumb mix.
13
Bake for 30 mins, or until top is browned.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large butternut squash, cubed, 2/3 cup fresh parsley, chopped, 3 garlic cloves, finely chopped, 1 tablespoon lemon zest, and more.

Yes, Butternut Squash Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions