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 (2 -3 lb) butternut squash; 2 tablespoons unsalted butter; 3 cups halved and sliced onions; salt; ¼ teaspoon black pepper; 3 cups peeled peeled cored sliced apples; 3 tablespoons flour; 1 teaspoon brown sugar; ¼ teaspoon dried sage; ½ teaspoon cinnamon; ½ cup chicken broth; ¾ cup breadcrumbs; ¾ cup grated sharp cheddar cheese; 12 lb bacon, crisp cooked, drained, and crumbled

Servings: persons

1 (2 -3 lb) butternut squash
2 tablespoons unsalted butter
3 cups halved and sliced onions
salt
¼ teaspoon black pepper
3 cups peeled peeled cored sliced apples
3 tablespoons flour
1 teaspoon brown sugar
¼ teaspoon dried sage
½ teaspoon cinnamon
½ cup chicken broth
¾ cup breadcrumbs
¾ cup grated sharp cheddar cheese
12 lb bacon, crisp cooked, drained, and crumbled

1
Peel squash and cut in half lengthwise.
2
Remove center seeds and strings, and then slice thinly.
3
Heat butter in a skillet, over a medium flame.
4
Add onions, salt and pepper and saute for 10 minutes.
5
Comine flour, brown sugar and spices.
6
Combine apples and flour mixture toss to coat well.
7
Place half of the squash into a buttered 9x13x2-inch baking dish.
8
Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples.
9
Cover with the remaining apples.
10
Top with the sauteed onions.
11
Pour stock over all.
12
Bake at 350 degrees for 45-50 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well.
13
Spread mixture over the gratin.
14
Bake for 15 minutes, until lightly browned remove from heat and allow to cool slightly before serving.

8006

kcal

Calories

607

Fat

Carbs

524

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 (2 -3 lb) butternut squash, 2 tablespoons unsalted butter, 3 cups halved and sliced onions, salt, 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