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Butternut Squash Gratin Recipe

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4.4 from 14 reviews

A comforting and creamy Butternut Squash Gratin featuring tender slices of butternut squash baked with sautéed onion and garlic, enriched with heavy cream, topped with crunchy bread crumbs and melted Comté cheese for a golden, bubbly finish.

Ingredients

Vegetables and Aromatics

  • 1 large onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick

Dairy and Fats

  • 3 tablespoons unsalted butter (plus more for buttering the baking dish)
  • 1/2 cup heavy cream
  • 3/4 cup grated Comté cheese

Other

  • 3/4 cup fresh bread crumbs
  • 1/4 teaspoon grated nutmeg
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • A few chives, finely chopped (optional, for garnish)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (180°C). Generously butter a 10-inch (25-centimeter) baking dish to prevent sticking and add richness.
  2. Sauté Onion and Garlic: In a large sauté pan or Dutch oven, heat 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced onion and garlic and cook, stirring occasionally, until they become soft and translucent, about 4 minutes.
  3. Cook the Butternut Squash: Add the thinly sliced butternut squash and grated nutmeg to the pan. Stir occasionally as you cook for 5 to 8 minutes, until the squash is slightly tender. Season with fine sea salt and freshly ground black pepper to your taste.
  4. Assemble the Gratin: Transfer the cooked squash mixture evenly into the buttered baking dish. Pour the heavy cream evenly over the top. Next, sprinkle the fresh bread crumbs and then scatter the grated Comté cheese over everything. Dot the surface with the remaining 1 tablespoon of butter cut into small pieces.
  5. Bake to Perfection: Place the baking dish in the oven and bake for 30 to 40 minutes. Bake until the surface becomes golden brown, bubbly, and the butternut squash is thoroughly tender when pierced with a fork.
  6. Garnish and Serve: Remove the gratin from the oven and, if desired, sprinkle with finely chopped chives for a fresh, mild onion flavor. Serve immediately while hot and creamy.

Notes

  • Use a sharp knife or mandoline to slice the butternut squash evenly for consistent cooking.
  • Comté cheese can be substituted with Gruyère or Emmental for a similar nutty flavor.
  • For a richer flavor, you can add a pinch of freshly grated Parmesan cheese on top before baking.
  • Ensure not to overcook the squash in the pan; it should be slightly tender but not fully cooked since it will continue cooking in the oven.
  • This dish pairs well with roasted meats or a crisp green salad for a complete meal.

Find it online: https://lauracooks.com/butternut-squash-gratin-recipe/