An Ideal Thanksgiving Side Dish
Picture a bubbling skillet pulled straight from the oven: a golden, crackly lid of Gruyère and toasted breadcrumbs, and underneath, silky rounds of sweet, butternut squash, melting into warm cream, scented with time, garlic, and a whisper of nutmeg. That’s this butternut squash gratin, and it’s the side I’ll be putting on repeat all fall.
It’s one of those restaurant-worthy side dishes that quietly steal the holiday table, except the effort is anything but fussy. A quick sauté gives the squash a head start, a pour of heavy cream does the heavy lifting, and the oven handles the rest. It’s rich enough for Thanksgiving, but simple enough for cozy family dinners any night of the week.
A few added perks: there’s no roux or béchamel required, it’s extremely make-ahead friendly (I’ll often assemble a day early, then bake later in the day), and can easily be made gluten-free.
A Couple Quick Ingredient Notes
I often use thyme, rosemary, and sage interchangeably in fall recipes, and this one is no exception. If you already have one of those at home, don’t go out and buy something else. Use what you’ve got.
Another easy swap: Gruyère and Comté! I’ve tested both and received rave reviews. Shred your own cheese, if possible. Pre-shredded is often coated in anti-caking starches that prevent it from melting.
Step Overview
Wondering whether you really need to peel the squash? You do. Butternut squash stays tough even after a long bake in cream, so a sharp vegetable peeler is your best friend here.
The neck of the squash gives you the neatest rounds; the bulb just needs its seeds scooped first.
Bake until the top is deeply golden, the cream is bubbling at the edges, and a paring knife slides easily through the squash. Be sure to let it rest 10 minutes so the sauce settles — this is actually quite important!
Make-Ahead Tips for the Holidays
This is the side I lean on when oven space is at a premium. Assemble the gratin completely, cover it tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes.
If you’re serving it with a foolproof whole roasted beef tenderloin, which roasts low and slow, bump the oven up to 375°F (190°C) while the beef rests. The gratin will be bubbling and golden right about the time you’re ready to slice. 🙌🏻
Make It A Complete Meal
Because it’s so rich and creamy, this gratin loves a main course with crispy edges and a bright, savory sauce. My favorite pairing is crispy-skinned roast tarragon chicken with white wine pan sauce, which spoons beautifully over the squash. It’s just as at home next to the Thanksgiving turkey or a holiday ham.
For balance, add something peppery and acidic, like my five-minute arugula salad with shaved Parmesan.
If you make this cheesy butternut squash gratin, I’d love for you to leave a star rating and review below so other cooks know it’s a keeper!
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Butternut Squash Gratin with Gruyère
Equipment
Ingredients
- 3 Tbsp (42g) unsalted butter
- 2 shallots, peeled, halved lengthwise, then thinly sliced into half moons
- 2 lbs (900g) butternut squash, either 1 large or 2 medium
- 3 cloves garlic, finely chopped
- 2 tsp fresh thyme, sage, or rosemary, chopped, plus more for serving
- 1¼ tsp Kosher salt, divided
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups (475ml) heavy cream
- 5 oz (about 1½ cups) Gruyère or Comté, shredded
- ¾ cup (70g) breadcrumbs, use gluten-free, if needed
- Flaky sea salt
Instructions
- Prepare the butternut squash. Preheat an oven to 375°F (190°C). 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 sliced shallots, season lightly with ¼ tsp kosher salt, then cook, stirring occasionally, for 3-4 minutes. 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
- Grate the Gruyère fresh. Many pre-shredded cheeses have additives that prevent them from melting properly.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes.
- Store: Refrigerate airtight up to 3 days. Reheat covered at 350°F (175°C), uncovering at the end to re-crisp.
- Freeze: Freeze unbaked, wrapped in plastic and foil, up to 2 months. Thaw overnight, then bake as directed.
Nutrition
Photography by Jo Harding.
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