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Butternut squash grating topped with breadcrumbs on a blue plate.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dishes
Cuisine: American
Keyword: Sweet Potato, Thanksgiving Recipes
Servings: 8 Servings
Calories: 219kcal


  • 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


  • 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.


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.


Serving: 1portion (⅛ of recipe) | Calories: 219kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 760mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15313IU | Vitamin C: 32mg | Calcium: 218mg | Iron: 2mg