Butternut Squash Gratin With Rosemary Breadcrumbs

Name: Butternut Squash Gratin With Rosemary Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 4 cups thinly sliced onions (about 1 pound); 2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3/4 cup canned low sodium chicken broth; 2 cups fresh white breadcrumbs (made from soft white bread); 2 cups packed grated sharp white cheddar cheese; 1 1/2 tablespoons chopped fresh rosemary; 1/2 teaspoon dried thyme

Servings: persons

1/4 cup unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup canned low sodium chicken broth
2 cups fresh white breadcrumbs (made from soft white bread)
2 cups packed grated sharp white cheddar cheese
1 1/2 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme

1
Preheat oven to 350u00b0F Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; saute until onions are light golden, about 8 minutes. Add squash; saute 4 minutes. Sprinkle sugar, salt and pepper over vegetables; saute until onions and squash begin to caramelize, about 5 minutes.
2
Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350u00b0F oven until heated through, about 10 minutes.).
3
Increase oven temperature to 400u00b0F Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

2723

kcal

Calories

264

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1/4 cup unsalted butter, 4 cups thinly sliced onions (about 1 pound), 2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes, 1 teaspoon sugar, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!