5.0 from 3 votes
Butternut Squash Gratin Recipe
The ultimate fall side dish! This butternut squash gratin combines tender cubes of squash with a crispy Parmesan and sage breadcrumb topping.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 8 Servings
Calories: 219 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions thinly sliced
- 2 ½ pounds butternut squash peeled, seeded, cut into ½-inch cubes
- ¾ teaspoon sugar
- 1 ¼ teaspoons kosher salt divided
- 1 ¼ teaspoons ground black pepper divided
- ½ teaspoon ground nutmeg
- ¾ cup vegetable broth (or chicken broth - not vegetarian)
- 1 ½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh sage leaves
Instructions
- Preheat oven to 350 degrees F.
- Heat butter and olive oil in a large skillet set over medium-high heat. Add onions to the pan. Sauté onions until they are light golden, 5 to 8 minutes.
- Add butternut squash to the onions and sauté for 4 minutes. Add sugar, ¾ teaspoons salt, ¾ teaspoon pepper, and nutmeg to the mixture. Stir well and sauté until the onions and squash begin to caramelize, 5 to 6 minutes.
- Pour the vegetable mixture into a 13x9x2-inch glass baking dish that is coated with cooking spray. Spread the vegetables evenly in the dish and pour chicken broth over top. Cover tightly with foil and bake for 45 minutes.
- Remove the dish from the oven. (The recipe can be prepared until this point 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350 degree F oven for 10 minutes.)
- Increase the oven temperature to 400 degrees F.
- In a medium bowl, mix breadcrumbs, Parmesan cheese, sage, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Sprinkle evenly over the squash mixture.
- Bake, uncovered, until the top is golden brown, 15 to 20 minutes. Serve.
Cup of Yum
Notes
- Adapted from Bon Appétit Magazine.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in WP Recipe Maker plugin calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Serving
1portion (⅛ of recipe)
Calories
219kcal
(11%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
760mg
(32%)
Potassium
596mg
(17%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
15313IU
(306%)
Vitamin C
32mg
(36%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 219
% Daily Value*
| Serving | 1portion (⅛ of recipe) | |
| Calories | 219kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 760mg | 32% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 15313IU | 306% |
| Vitamin C | 32mg | 36% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.