Hello my loves!
With Thanksgiving right around the corner, I thought it would be fun to come up with classic and unique dishes to take to whatever gathering you have planned. Some people are traditional with their Thanksgiving dishes and some people like to try new things. I very much am traditional. However, I do like combining fall flavors to create new dishes.
This butternut squash gratin was a total experiment but wow is it good. It’s filled with tender but not mushy chunks of butternut squash, cheesy, creamy goodness and topped with crunchy, parmesan breadcrumbs. So trust me when I say, you will love this and will go back for seconds.
Butternut Squash Gratin
Butternut Squash Gratin
Ingredients
- 7 cups cubed butternut squash, uncooked
- 3/4 cup grated parmesan cheese, divided
- 3/4 cup shredded gruyere cheese, divided
- 2 tbsp roughly chopped rosemary
- 1/2 small white onion, chopped
- 1/2 tsp garlic powder
- 1/2 tsp nutmeg
- 1/2 tbsp coarse sea salt if using regular table salt, use 1 tsp
- 1 tsp black pepper or to taste
- 4 tbsp melted butter
- 1 cup milk
- 3/4 cup parmesan herbed breadcrumbs
- 2 tbsp cubed butter
Instructions
- Preheat oven to 400° and grease a baking dish. Set aside.
- In a large bowl, combine the butternut squash, 1/2 cup of parmesan, 1/2 cup of shredded gruyere, chopped onion, rosemary, garlic, nutmeg, salt, and pepper. Pour into the greased baking dish. Pour the milk over the squash, then sprinkle with remaining cheeses. Lastly, top with the breadcrumbs and cubed butter.
- Bake for 50-55 minutes until squash is fork tender, the gratin is bubbling and the breadcrumbs are browned.
My first time making this, my friend was over. Neither one of us could stop eating it and went back for seconds… and then thirds. Let me know if you make it and be sure to tag me on instagram @HonestDarling.
xx
Tessa
