Butternut Squash Gratin
Cubes of butternut squash baked with a creamy, cheesy, buttery mixture and topped with crunchy parmesan breadcrumbs. This side dish will be perfect for your Thanksgiving or fall table.
Servings: 8
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.