Butternut Squash Gratin Recipe

Name: Butternut Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (12 ounce) boxes frozen squash, thawed & drained (I use Birds Eye) or 3 lbs butternut squash, peeled,seeded & cut in cubes; 6 tablespoons brown sugar; 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; 1 bay leaf; 1 teaspoon salt; ¼ teaspoon pepper; ½ teaspoon sugar; ½ teaspoon cinnamon; ⅛ teaspoon nutmeg; 3 eggs, lightly beaten; 3 tablespoons butter; 2 tablespoons brown sugar; 1 cup chopped walnuts

Servings: persons

3 (12 ounce) boxes frozen squash, thawed & drained (I use Birds Eye) or 3 lbs butternut squash, peeled,seeded & cut in cubes
6 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 bay leaf
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
3 eggs, lightly beaten
3 tablespoons butter
2 tablespoons brown sugar
1 cup chopped walnuts

1
If using fresh squash, steam for 15 minutes until tender.
2
Puree cooked squash in food processor along with sugar.
3
Drain through a fine mesh strainer, pressing down occasionally.
4
Melt butter and stir in flour until smooth, stirring for one minute.
5
Whisk in milk until smooth.
6
Add bay leaf, salt pepper, sugar, cinnamon and nutmeg, stirring over low heat 10 minutes.
7
Let cool.
8
Remove bay leaf.
9
Whisk eggs into squash.
10
Whisk in cooled white sauce.
11
Transfer mixture to a 2 quart baking dish and spray dish with nonstick cooking spray.
12
Smooth top.
13
(Can be made two days ahead at this point and refrigerate).
14
Bake in lower third of oven for 35 minutes at 350 degrees or longer if refrigerated or until center is set.
15
Prepare topping: heat butter over low heat.
16
Stir in sugar and cook 5 minutes.
17
Stir in walnuts and sprinkle over baking dish for last 10 minutes of cooking.

1144

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 (12 ounce) boxes frozen squash, thawed & drained (I use Birds Eye) or 3 lbs butternut squash, peeled,seeded & cut in cubes, 6 tablespoons brown sugar, 2 tablespoons butter, 2 tablespoons flour, 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.

Butternut Squash Gratin

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