Squash Gratin Recipe

Name: Squash Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, chopped; 1 tablespoon chopped fresh thyme; 1 small butternut squash, peeled and cut into 1/2-inch cubes; 1 small kabocha squash, peeled and cut into 1/2-inch cubes; 2 cloves garlic, minced; 1/4 teaspoon ground mace; Kosher salt and freshly ground pepper; 1 cup low-sodium chicken or vegetable broth; 1/2 cup heavy cream; 1/4 cup breadcrumbs; 2 tablespoons grated parmesan cheese; 2 tablespoons chopped fresh parsley; 1/2 cup grated gruyere cheese (about 2 ounces)

Servings: persons

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

1
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat.
2
Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
3
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water.
4
Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes.
5
Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper.
6
Cook, stirring, about 3 minutes.
7
Add the broth and cook until it is mostly absorbed, about 5 more minutes.
8
Stir in the heavy cream and cook until slightly thickened, 2 minutes.
9
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper.
10
Sprinkle over the squash, then top with the gruyere.
11
Transfer the skillet to the oven and bake until golden, about 30 minutes.
12
Let rest 5 minutes before serving.
13
How to break down butternut squash:
14
Cut about 1 inch off the bottom end with a chef's knife.
15
Scoop out the seeds.
16
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
17
How to break down kabocha squash:
18
Quarter the squash with a chef's knife, then scoop out the seeds.
19
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
20
Photograph by David Malosh

513

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.
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 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 medium onion, chopped, 1 tablespoon chopped fresh thyme, 1 small butternut squash, peeled and cut into 1/2-inch cubes, and more.

Yes, Squash Gratin falls under the Meat & Poultry 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!

Squash Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions