Butternut Squash Gratin

Butternut Squash Gratin

The prep for this gratin takes a little longer than most easy, real-food recipes due to slicing the uncooked squash. But the rich, savory and sweet flavor of fall is worth it once or twice a year!
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Course Main Course, Side Dish
Cuisine American, Vegetarian
Servings 12


  • 1 medium butternut squash
  • 1 cup parmesan cheese grated
  • 1 medium onion chopped
  • 1 1/2 cups heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon grated nutmeg
  • 2 whole bay leaves


  • Preheat oven to 400.
  • Heat about a tablespoon of olive oil in a medium frying pan; saute chopped onion until browned and transparent. Add cream and remaining spices including bay leaves to onion. ┬áSimmer on low, stirring occasionally while preparing butternut squash.
  • Peel squash. Cut into about 4 pieces and slice into 3/16" (4.5 mm) slices using a mandolin.
  • Layer squash in 13 x 9 inch pan, sprinkling with parmesan cheese in between layers. Reserve some parmesan for the top layer.
  • Remove bay leaves from cream, and pour over squash layers. Top with remaining parmesan cheese.
  • Bake uncovered for 30 minutes. Remove from oven to cover with foil. Return to oven for additional 30 minutes or until butternut squash is soft when pierced with a fork. Let sit 10 to 15 minutes before serving.


This meal can be a filling meatless main dish, or you can enjoy it as a hearty side dish. Children may ask for seconds, but it also typically provides leftovers, which make for a fancy lunch or an easy leftover meal.
Keyword Butternut squash gratin gluten free


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