Butternut Squash Gratin

Jump to Recipe
Save ItSaved!

Gratin’s are usually loaded with butter and cream, this lightened Butternut Squash Gratin is healthier and flavorful, you won’t miss all the cream! A perfect side dish for Turkey or Roasted Chicken.

This lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.Butternut Squash Gratin

More gratin recipes I love are classic scallop potato au gratin, spinach gratin, brussels sprouts gratin and Winter veggie gratin.

This lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.

If you have a butternut squash and your not sure what to do with it, this is a great recipe that really goes well with any protein. If you don’t have butternut but another squash, that should work fine as well.

The quickest and easiest way I found to cut the butternut is with the Inspiralizer . You may have seen me do that on my noodle-less butternut squash lasagna recipe I posted a few weeks ago, it is so much easier than using a knife. If you don’t have one it will take a bit more time and make sure to slice evenly.

More Butternut Squash Recipes you might enjoy:

This lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.
Print
5 from 6 votes
Did you make this recipe?

Butternut Squash Gratin

4
4
4
SP
161 Cals 5 Protein 24 Carbs 6 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 6 servings
COURSE: Side Dish
CUISINE: American
Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.

Ingredients

  • 2 pound 1 medium butternut squash, peeled
  • ½ cup 2% reduced fat milk
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup fresh grated parmesan cheese
  • ¾ teaspoons kosher salt, divided
  • Freshly ground black pepper, to taste
  • Cooking spray
  • 2 tablespoons unsalted butter
  • ½ cup whole wheat or gluten-free panko

Instructions

  • Preheat oven to 400 degrees.
  • Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.
  • In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper.  Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray.  Transfer squash mixture to casserole dish and set aside.
  • In a medium microwave safe bowl, melt butter.  Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper.  Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes.  Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)

Nutrition

Serving: 1/6th, Calories: 161kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Cholesterol: 17mg, Sodium: 250mg, Fiber: 3.5g, Sugar: 5g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 4
Keywords: baked butternut squash recipes, butternut squash, butternut squash gratin, holiday side dish, Thanksgiving recipes

Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken. Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken. Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken. This lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




87 comments

  1. This recipe was perfect with a pork loin. 
    My guests had 2nds

  2. It was good, we liked it and it was easy to make!

  3. This was DELICIOUS!!! Everyone in my family gobbled this up, even the ones who don’t normally love squash. Thanks for this!!!

  4. I made this tonight as a side for dinner. It was relatively easy and so delicious! My only recommendation would be to use a shallow casserole dish. I used a medium one that was deep and it took over and hour and half to cook. An absolute keeper!

  5. Absolutely loved this recipe! 

  6. This recipe is excellent! I have made it three times in three weeks (when it hit Facebook ?), once with company. Raves all around! A true winner!

  7. Easy to make, tasts good and can be reheated.

  8. I have the Butternut Squash Gratin recipe from 2011 and it seems to have changed some. Previously, I have 3/4 inch cut squash and 2 tbsp. mayo, no thyme, sweet onion instead of shallots and no garlic. Did you change the recipe or have I mistaken where I got my original recipe? Thx!

  9. I made this for dinner tonight, and it was wonderful! Definitely making this for Thanksgiving. Thank you for the wonderful recipe!

  10. Can I make this the day before (minus breaded topping until I go to cook)?

  11. I made this again last night but used light coconut milk instead of milk, and I cooked ground turkey with fresh thyme and garlic/salt/pepper and kind of made it like an au gratin / lasagna! I layered the squash with the meat and it was really good!

  12. This was delicious!!!!!

  13. Can I use cubed frozen butternut squash with a similar result? I am trying your recipe in two days. Thank you.

  14. Hi Gina! This is Vera, from Lisbon, in Portugal.:) This recipe was on my to-do list since you published and tonight I finally managed to try it. It was very nice and mild-flavoured, so everyone seemed to like it. Thanks for all your good (and healthy!!) ideas! 🙂 🙂

  15. Made this dish for Thanksgiving. I’ll be making this again… for sure! ‘I used a combination of park and adiago cheeses.fantastic

  16. I bought the frozen cubed butternut squash to use. Should I go ahead and cook it then make the casserole? Thanks!

  17. Love! Love! Butternut squash gratin…making this for thanksgiving… Never knew I liked butternut squash till I got the recipe to roast them…now I can’t wait to try butternut squash lasagne roll ups.

  18. It was bland for us – not much flavor at all My husband doesn’t want to fix it again but I like that it’s a veggie that’s good for us and easy to make. I would love to fix it again if we could add something to give it more flavor. Any ideas? I was thinking about adding onions or cheese with the butternut squash, but what other veggies and SEASONINGS could I throw in to kick up the flavor? I would even be willing to throw in some Ranch dressing dry mix if you think that would help. I’m a new cook so I’m really not sure where to start. Please give me some ideas. It’s really not bad as it is, but my husband needs some flavor in his food to eat it. (I don’t love it enough “as is” to fix it for myself, but it’s a GREAT base recipe.. Please help.

  19. Hi – this looks amazing! Can you bake it the day before and reheat on Thanksgiving?

  20. I loved this recipe! Will be doubling it and serving it for thanksgiving this year.  Another winner Gina, thank you!  

  21. HiGina

    i have used Rice chex cereal for a parmesan for GF.  cant find panko GF,, would this work ok?
    and should i just coarsely grind it?
    tnx

    this looks yummy

  22. Just made this tonight, followed recipe exactly and it was DELICIOUS!!! I will be making this again and again and again!!! Thanks Gina for another homerun!!!!

  23. Didn’t see an answer to whether the pre cut cubed butternut squash would work, thanks

  24. I made this the other night and could not stop eating it!!! I could have eaten the entire casserole dish!

    Great recipe I know I’ll be making all fall!

  25. I was a little scared to try this recipe because I don’t have a spiralizer and I’m new to the whole butternut squash scene–but I’m so glad that I did. This is one of those recipes that’s better than any of its parts individually. The panko gave a crunchy contrast to the cooked squash, and the parmesan and shallot gave it an incredible savory flavor. Who says being healthy has to be bland?!

    Angela–great idea. I’m totally making this for my family for Thanksgiving this year.

  26. Gina, this was fabulous. I made it last night and my new husband and I enjoyed it very much. I wanted to taste this ourselves first before adding it our menu for Thanksgiving dinner next month. It made the cut!!! I also enjoyed meeting you at your book signing this past Sunday at Stew Leonards. Happy Cooking!

  27. Making this RIGHT now!

  28. We’re lactose intolerant. Some times I can handle parmesan, but, is there there anything you could use in place of it? I”d also use unsweetened almond milk.
    Thanks!

  29. Can I use cubed butternut squash?

  30. I made this last night, and it was so good!! I used dried thyme because Sprouts didn’t have any fresh, and I used half an onion chopped instead of shallots and dried garlic instead of fresh (only because of what I had on hand). It seriously tasted like thanksgiving stuffing!! it rivals a scalloped potato dish I make that has heavy cream and gruyere. THAT good! Thanks for another great recipe!

  31. This was so delicious! I used unsweetened almond milk. It tastes exactly like the butternut squash casserole my grandmother would make for thanksgiving but without all the mayo, sour cream, butter, etc. Amazing!!

  32. I made this tonight for a family meal and everyone loved it.  Served it with skinnytaste turkey meatloaf and blue mashed potatoes.  Made for a very colorful, healthy  dinner.  Absolutely love all your recipes, I have yet to make one that we didn’t enjoy.  Had the tortellini mushroom soup last night for dinner (and again for lunch today).  My only problem is choosing which recipe I want to try next.  Again  thank you!

  33. Is this freezable – perhaps at the before baking stage?

    • Should be ok, without the topping.

    • I’ve found butternut squash to get quite waterlogged when frozen. At least that’s when I’ve tried to thaw it and then cook. I’d say freeze, top and cook from frozen so your resulting gratin isn’t too squishy. Squashy, yes. Squishy, no! 🙂

  34. What size casserole dish did you use? Can you make in a round one? What would be the baking time difference?

  35. Would this recipe work with sweet potatoes? Trying to come up with a sweet potato dish for Thanksgiving that would be a low Smartpoint alternative to candied sweet potatoes.

  36. “Gratin’s”? Seriously?

  37. I’m roasting a chicken this weekend and didn’t know what side I wanted to make until I saw this post, what perfect timing! Thanks!

  38. The number of servings seems to be missing.

  39. Would a nondairy milk work for this recipe?

  40. I wonder if defrosted frozen pureed butternut squash work as well?

  41. Often a tad difficult for us Brits to understand the ingredients!! What is panko?

  42. This looks wonderful! I am adding this to the menu on Thanksgiving.

  43. Can u use kabucha squash instead?

  44. These look delicious, but how are these gluten free with whole wheat panko breadcrumbs?

  45. Do you think unsweetened almond milk would be good in this? 

    • Or some other type of non-dairy milk such as unsweetened soy, rice or coconut milk?

      • I found this on the internet: Baking. Almond milk can be used in cakes, breads, muffins and other baked goods. Replacing dairy with almond milk is easy because there is no need to adjust the quantity. Simply replace the amount of cow’s milk the recipe calls for with an equal amount of almond milk.

    • I used unsweetened almond milk last night and it was great.

  46. Is this really gluten free with the whole wheat panko breadcrumbs?

  47. Could this be made with the pre-cut Butternut Squash cubes I just found at Costco? Would the cooking time need to be adjusted?