Butternut Squash Gratin with Gruyère
Butternut squash gratin is the ultimate side dish for fall and winter, blending cozy flavors with a velvety texture that’s hard to resist. Tender slices of butternut squash are baked with shallots, garlic, and fresh thyme, all smothered in a rich, creamy sauce. It's topped with a generous layer of Gruyère and breadcrumbs, which makes an irresistible and cheesy crust! Enjoy at any holiday meal or alongside a simple weeknight dinner! Vegetarian and easily gluten-free adaptable.
Servings: 10 servings
Calories: 329kcal
Equipment
12-inch cast-iron skillet or a 10-inch baking dish
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
Calories: 329kcal | Carbohydrates: 19g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 643mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10603IU | Vitamin C: 21mg | Calcium: 241mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
