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

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Butternut Squash Gratin Recipe

The ultimate fall side dish! This butternut squash gratin combines tender cubes of squash with a crispy Parmesan and sage breadcrumb topping.

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Sweet Potato, Thanksgiving Recipes

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: Servings

Calories: 219kcal

Author: Dara Michalski | Cookin' Canuck

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

Adapted from Bon Appétit Magazine.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in WP Recipe Maker plugin calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Comments

5 from 1 vote (1 rating without comment)

How to make butternut squash gratin:

Other butternut squash recipes: