The ultimate fall side dish! This butternut squash gratin combines tender cubes of squash with a crispy Parmesan and sage breadcrumb topping.
Years ago, if you had asked my mum whether her daughter would one day make a large baking dish full of butternut squash gratin, and tuck in without a single complaint, she would have snickered loudly. As a kid, I was a pretty adventurous eater. However, my parents would have had to hang me upside down by my ankles to convince me to eat any type of squash.
I am happy to report that I have since seen the light. Squash now graces my table regularly, in everything from soups to salads (such as Grilled Summer Vegetable Salad), and breakfast dishes (such as Baked Eggs with Summer Vegetables & Capers).
In this gratin recipe, butternut squash and onions are caramelized, along with a dash of nutmeg, then baked and topped with a crunchy layer of Parmesan cheese and sage breadcrumbs. The result is a hearty, vegetarian (if you use vegetable broth) side dish that may even please the palates of your youngest diners.
How to make butternut squash gratin:
Preheat oven to 350 degrees F.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet set over medium-high heat. Cut 2 medium onions (about 1 pound) into thin slices and add to the pan. Sauté onions until they are light golden, 5 to 8 minutes.
Peel, seed, and cut butternut squash into ½-inch cubes (2 ½ pounds). Add to the onions and sauté for 4 minutes. Add ¾ teaspoon sugar, ¾ teaspoons salt, ¾ teaspoon freshly ground black pepper, and ½ teaspoon freshly ground nutmeg to the mixture.
Stir well and sauté until the onions and squash begin to caramelize, 5 to 6 minutes.
Pour the vegetable mixture into a 13x9x2-inch glass baking dish that is coated with cooking spray. Spread the vegetables evenly in the dish and pour ¾ cup chicken or vegetable broth over top. Cover tightly with foil and bake for 45 minutes. Remove the dish from the oven.
Increase the oven temperature to 400 degrees F.
In a medium bowl, mix 1 ½ cups panko breadcrumbs, 1 cup finely grated Parmesan cheese, 2 tablespoons chopped fresh sage leaves, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Sprinkle evenly over the squash mixture. Bake, uncovered, until the top is golden brown, 15 to 20 minutes. Serve.
Other butternut squash recipes:
Chorizo & Butternut Squash Lentil Soup
Butternut Squash Stew with Quinoa & Beans (Vegan)
Vegan Butternut Squash Soup
Vegetarian Frittata with Butternut Squash & Mushrooms
Printable Recipe
Butternut Squash Gratin Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions thinly sliced
- 2 ½ pounds butternut squash peeled, seeded, cut into ½-inch cubes
- ¾ teaspoon sugar
- 1 ¼ teaspoons kosher salt divided
- 1 ¼ teaspoons ground black pepper divided
- ½ teaspoon ground nutmeg
- ¾ cup vegetable broth (or chicken broth - not vegetarian)
- 1 ½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh sage leaves
Instructions
- Preheat oven to 350 degrees F.
- Heat butter and olive oil in a large skillet set over medium-high heat. Add onions to the pan. Sauté onions until they are light golden, 5 to 8 minutes.
- Add butternut squash to the onions and sauté for 4 minutes. Add sugar, ¾ teaspoons salt, ¾ teaspoon pepper, and nutmeg to the mixture. Stir well and sauté until the onions and squash begin to caramelize, 5 to 6 minutes.
- Pour the vegetable mixture into a 13x9x2-inch glass baking dish that is coated with cooking spray. Spread the vegetables evenly in the dish and pour chicken broth over top. Cover tightly with foil and bake for 45 minutes.
- Remove the dish from the oven. (The recipe can be prepared until this point 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350 degree F oven for 10 minutes.)
- Increase the oven temperature to 400 degrees F.
- In a medium bowl, mix breadcrumbs, Parmesan cheese, sage, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Sprinkle evenly over the squash mixture.
- Bake, uncovered, until the top is golden brown, 15 to 20 minutes. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
bonnie
Looks delish, will be passing on to my sis, we were just talking about how to make butternut squash that her kids would enjoy! Congrats on the new camera, I just got one also, so I am slowly learning.. haha
Cookin' Canuck
Thanks again for all of your comments.
For those asking about my camera, I just upgraded to a Canon Rebel XSi and I love it!
For the lighting. When it is light outside, I shoot some of the step-by-step photos by my kitchen window. At this time of year, it usually dark outside by the time I finish the dish, so the final photos are taken in a lightbox.
Drick
what a nice combination - love the panko with the parmesan ...gotta be really, really good
Tasty Trix
I agree your lighting IS amazing. You know, I thought I might be over b-nut squash for the season but this makes me want it all over again!!!
ceecee
Looks great!
Rachel J aka Tha Pizza Cutta
This is all over the tubes today and mm mmmm mmmm, does this make me salivate! Thanks for sharing, and I have a quick question. Do you have windows in your kitchen? Your lighting is amazing 😉
citronetvanille
That is a good looking gratin! I love all gratins and yours sounds particularly delicious!
Ruth
Im going to have to find me some squash. Do you think this would work well with eggplant too?
ValleyWriter
This looks great. My hubby is getting sick of my usual squash recipes - and I still have a bunch in the root cellar - so I'll have to give this a try!
MrsLavendula
i do love squash and this dish looks delicious!