There’s something about a family-style creamy side dish that just screams holiday season, am I right?! This cheesy butternut squash gratin is the ultimate side dish and a fantastic way to feature winter squash on your menu. Thin rounds of butternut squash are quickly sautéed with shallots (just to give them a head start before moving to the oven!), then tossed with garlic, fresh herbs, and warm spices like cinnamon and nutmeg.
Before baking, the squash is drowned in a luscious layer of heavy cream, which coats every single bite! The piece de resistance is a generous topping of shredded Gruyere cheese and breadcrumbs. The way it melts is heaven!
It’s the kind of cozy, crowd-pleasing side that steals the show at any gathering, whether it’s a holiday feast (I’m lookin’ at you, Thanksgiving!) or a simple family dinner. The buttery, tender squash melds beautifully with the cream and the crisp topping, making each bite pure comfort.
For more family-style side dish recipes, try my easy creamed spinach, Southern-style corn pudding, or this irresistible garlicky potato gratin next!
What You’ll Need
- Shallots cooked in a little unsalted butter.
- Butternut squash: For this recipe you’ll need 1 large or 2 medium butternut squash.
- Garlic, finely chopped
- Fresh thyme, rosemary, or finely chopped sage
- Spices: kosher salt, freshly ground black pepper, ground cinnamon, and nutmeg.
- Heavy cream, which is essential for soaking into the squash and giving the gratin its classic creamy texture!
- Gruyère cheese (Comté also works amazingly well here!)
- Breadcrumbs. I’m a big fan of homemade breadcrumbs (they’re a great way to use up leftover or stale bread!). If you’re gluten-free, simply substitute with gluten-free breadcrumbs or finely ground gluten-free crackers.
Ingredient Substitutions
- Butternut Squash: Try using acorn squash, sweet potatoes, or even carrots for a slightly different flavor.
- Gruyère: Substitute with cheddar, Swiss, or Parmesan.
- Heavy Cream: Half-and-half can work, but the dish may not be as rich.
- Shallots can be replaced with a thinly sliced leek.
- Herbs: Feel free to use thyme, sage, or rosemary or even a combination of all three.
Directions
Full instructions and quantities can be found in the recipe card below!
- Prep the Squash: Preheat oven to 375°F. Peel and slice butternut squash into ⅛-¼ inch rounds. Scoop seeds from the bulb.
- Sauté: Heat a few tablespoons of butter in a large skillet. Cook sliced shallots for 3-4 minutes, then add squash, garlic, and thyme. Season with salt, pepper, cinnamon, and nutmeg. Cook for 4-6 minutes until squash is slightly tender.
- Assemble: Transfer the squash to a greased baking dish (or bake directly in the skillet). Pour 2 cups of heavy cream over the squash. Top with a mixture of 5 oz shredded Gruyère and ¾ cup breadcrumbs.
- Bake: Bake for 35-45 minutes until the top is golden brown and the squash is tender. Garnish with flaky sea salt and fresh thyme before serving.
The Gruyère and breadcrumb topping adds a beautiful nutty flavor and a crispy, golden crust, offering the perfect contrast to the soft, buttery squash underneath. Every bite feels cozy and satisfying!
If you live for butternut squash in the fall (I know I do!), consider trying my Parmesan-roasted butternut squash with pecans next!
Ari’s Best Tips!
- Use a mandoline for even slices: This ensures that the squash cooks evenly and the dish looks beautifully layered.
- Don’t skip the sautéing step: It helps release the squash’s flavor and ensures it becomes tender in the oven.
- Grate your own cheese: Pre-shredded cheese often contains additives that prevent it from melting as smoothly.
Make-Ahead & Store
- Make-Ahead: Assemble the gratin up to the point of baking, then cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes as needed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the gratin can be frozen, the texture of the squash may change slightly. If you’d like to freeze it, do so before baking. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
Serving Suggestions
Butternut squash gratin pairs wonderfully with roast chicken, beef tenderloin, or a hearty winter salad, like my warm farro vegetable salad. It’s also a fantastic side for Thanksgiving or other holiday meals. You could even serve it with a simple green salad and crusty bread for a comforting vegetarian meal.
And if you seriously cannot get enough family-style dishes, I love to add this creamy Brussels sprouts gratin into the rotation!
I truly cannot think of a more comforting (or delicious!) side dish for fall or winter! For sure adding this to our Thanksgiving menu this year!
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Butternut Squash Gratin with Gruyère
Equipment
Ingredients
- 3 Tbsp unsalted butter
- 2 shallots, peeled, halved lengthwise, then thinly sliced into half moons
- 2 lbs butternut squash, either 1 large or 2 medium
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme leaves or sage, chopped, plus more for serving
- 2 tsp Kosher salt, divided
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups heavy cream
- 5 oz (about 1½ cups) Gruyère or Comté, shredded
- ¾ cup breadcrumbs, use gluten-free, if needed
- Flaky sea salt
Instructions
- Prepare the butternut squash. Preheat an oven to 375F Trim the ends off the butternut squash, then peel until you see the orange flesh. Using a sharp knife or a mandoline (the latter is my preference for perfectly even slices), cut the squash into ⅛-¼-inch thick rounds. I find it’s helpful to separate the neck of the squash from the body. Cut the round body in half, use a spoon to scoop out the seeds, then cut into thin slices, same as above.
- Sauté the squash. Heat 3 Tbsp butter in a large cast-iron skillet over medium heat. When hot, add 2 sliced shallots, then season lightly with about ½ tsp kosher salt. Cook, stirring occasionally, for about 3-4 minutes, then add sliced squash, 3 chopped garlic cloves, and 2 tsp chopped thyme leaves. Raise the heat to medium-high. Season with 1 tsp kosher salt, ½ tsp ground cinnamon, ½ tsp freshly ground black pepper, and ¼ tsp ground nutmeg. Cook, stirring occasionally, until the squash is slightly tender, about 4-6 minutes. If baking in a cast-iron skillet, simply turn off the heat. Otherwise, transfer the squash to a greased 10-inch baking dish.
- Assemble the gratin. Pour 2 cups heavy cream on top of the squash, then use a spatula to help press it down to submerge fully. In a small bowl, mix together 5oz shredded Gruyère and ¾ cup breadcrumbs. Sprinkle all over the top of the squash.
- Bake the gratin. Transfer to the oven, then cook for 35-45 minutes, or until the top is browned, the cheese has melted, and the squash is tender. Cool slightly, then serve with a sprinkle of flaky sea salt and fresh thyme leaves.
Notes
- Herbs: feel free to use thyme, sage, or rosemary or even a combination of all three.
- Please use freshly grated Gruyere! Many pre-shredded cheeses have additives that prevent them from melting properly.
- Make-Ahead: Assemble the gratin up to the point of baking, then cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes as needed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the gratin can be frozen, the texture of the squash may change slightly. If you’d like to freeze it, do so before baking. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
Nutrition
Photography by Jo Harding.
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