Butternut Squash Gratin
User Reviews
5
Butternut Squash Gratin
Description
This Butternut Squash Gratin recipe combines thin slices of peeled butternut squash with softened onion and garlic sautéed in butter. The addition of grated nutmeg adds a mild warm spice to the mixture, which is then transferred to a buttered baking dish. Heavy cream is poured over the squash, and the top is covered with fresh bread crumbs and grated Comté cheese, with extra butter dotted on top to promote browning.
Baked until golden and bubbly, the gratin balances the natural sweetness of the squash with the savory richness of cream and cheese. The bread crumb topping creates a crisp texture contrast to the tender squash beneath. Freshly chopped chives can be sprinkled on top before serving to add a mild onion note and color.
This dish is suitable as a comforting side or vegetarian main, providing both creamy and crisp textures in one preparation. It is best served immediately to enjoy the golden crust and tender center.
Ingredients
- 3 tablespoons butter plus more for the baking dish, unsalted
- 1 large onion thinly sliced
- 1 garlic thinly sliced, clove
- 1 1/2 pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
- 1/4 teaspoon nutmeg grated
- sea salt fine, freshly ground
- black pepper fine, freshly ground
- 1/2 cup heavy cream
- 3/4 cup fresh bread crumbs
- 3/4 cup Comté cheese grated
- A few chives finely chopped (optional)
Instructions
- Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
- In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
- Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
- Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
- Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 436kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 304mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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