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.
Butternut Squash Gratin
More gratin recipes I love are classic scallop potato au gratin, spinach gratin, brussels sprouts gratin and Winter veggie gratin.
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:
- Spaghetti with Butternut Leek Parmesan Sauce
- Stuffed Turkey Breasts with Butternut Squash and Figs
- Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach
- Butternut Squash Risotto
- Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
Butternut Squash Gratin
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!)