Roasted Butternut Squash Gratin

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5 from 12 votes

Roasted Butternut Squash Gratin layers tender, roasted butternut squash cubes in a creamy sauce of milk thickened with flour and enriched with Gruyere cheese. Toasted walnuts add crunch, while aromatic garlic and nutmeg enhance the flavor. The gratin is baked until bubbly and golden, creating a comforting, textured dish combining sweetness, creaminess, and nuttiness.

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Servings: 6 servings

Calories: 283 kcal

Course: Side Dish

Cuisine: American

Ingredients

2 1/2 pounds butternut squash peeled and cubed
1 tablespoon olive oil
2 cloves garlic crushed
1/3 cup walnut finely chopped
2 tablespoons butter unsalted
1 1/2 tablespoons flour (substitute 1 tbsp potato starch for gluten free)
1/2 teaspoon salt or more to taste
1/4 teaspoon black pepper
1 1/4 cups milk lowfat
3/4 cup gruyere cheese shredded, tightly packed
Pinch nutmeg

Instructions

Cup of Yum

Preheat oven to 400 degrees F. In a large mixing bowl, toss the butternut squash cubes with the olive oil and garlic till the squash is evenly coated with the oil.
Spread the squash out on a baking sheet in an even layer. You can line the sheet with aluminum for easier cleanup, if you wish. Sprinkle the squash lightly with salt.Place squash in the oven and let it roast for about 35 minutes, turning once during cooking, till squash is tender but not overly soft.
Meanwhile, spread the chopped walnuts in an even layer in a small skillet. Toast the walnuts over medium heat, stirring frequently, till they're toasted and fragrant. Be careful not to let the walnuts burn-- as soon as they're toasted, pour them out of the skillet to keep them from browning further.
In a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.
Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.
Whisk in the grated Gruyère cheese and stir till melted. Whisk in a pinch of nutmeg and more salt to taste, if desired. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
When the squash is done roasting, remove it from the oven and turn the temperature down to 375 degrees F. Place the squash into a gratin dish or 8x8 inch squash baking dish in an even layer.
Sprinkle the toasted walnuts evenly across the top of the squash.
Pour the gruyere cheese sauce evenly across the top of the butternut squash.Place the assembled gratin into the oven and bake for 20-25 minutes till edges begin to brown and the cheese sauce is bubbly.
Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking. Serve hot.
Vegetarian note: If you are strictly vegetarian (no cheese with rennet), make sure you find a cheese with a microbial rennet.

Notes

Use a 2-quart gratin dish or an 8x8 inch square baking dish for best results.
For gluten-free, substitute 1 tablespoon potato starch in place of flour in the sauce roux.
Toast walnuts carefully, remove promptly when fragrant to avoid burning.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 32mg (11%) Sodium 280mg (12%) Potassium 776mg (17%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 20415IU (408%) Vitamin C 40mg (44%) Calcium 325mg (33%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 283

% Daily Value*

Calories	283kcal	14%
Carbohydrates	27g	9%
Protein	9g	18%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	32mg	11%
Sodium	280mg	12%
Potassium	776mg	17%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	20415IU	408%
Vitamin C	40mg	44%
Calcium	325mg	33%
Iron	1.6mg	9%

* Percent Daily Values are based on a 2,000 calorie diet.