Gratin of Butternut Squash – a delicious recipe with butternut, olive oil, unsalted butter, salt, freshly ground black pepper, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath.
2
(The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.)
3
Cut the squash in half lengthwise and remove the seeds.
4
Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
5
Put the squash slices in a large saucepan and cover with tepid tap water.
6
Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender.
7
Drain in a colander and transfer to a gratin dish with the rest of the ingredients.
8
Mix well.
9
If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top.
10
Serve.
303
kcal
Calories
33
g
Fat
1
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 butternut squash (about 3 pounds), 2 tablespoons olive oil, 1 tablespoon unsalted butter, 3/4 teaspoon salt, and more.
Yes, Gratin of Butternut Squash 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
