Published September 30, 2015. Updated March 11, 2020
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Butternut Squash Gratin – made with slices of velvety, buttery butternut squash coated in a crisp, golden brown coating of panko and parmesan cheese.
And the best part – no peeling required! It’s a side dish you’ll want to make over and over again!
Butternut Squash Gratin
I’ve finally got my husband to love butternut squash – with this recipe! It really is one of the best butternut squash recipes I’ve tried and I know I’ll be making this one again and again. This one is even worthy of making it to the holiday menu.
ThisParmesan Butternut Squash Gratin is so simple to prepare once you get past the peeling and cutting. If you aren’t familiar withthe how to of peeling, seeding and cutting the squash here is a quick videothat shows how here.
Once you try this delicious recipe you’ll be hooked! The crisp Panko bread crumbs and salty parmesan pairs so well with the soft and buttery squash, and the herbs and garlic just give it that extra boost of flavor.
Even my picky four year old loved it! I thought it would be years before I could get my kidsto like squash. No one could resist this! Trust me, itwill disappear in no time!
How to Make Butternut Squash Gratin
- Preheat oven to 375 degrees.
- Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
- In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
- In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper.
- Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat.
- Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.
- Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 – 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
- Sprinkle with fresh parsley and serve warm.
More Butternut Squash Recipes to Try!
- Butternut Squash Soup
- Roasted Butternut Squash with Garlic and Herbs
- Butternut Squash and Bacon Salad
- Tortellini with Squash Kale and Bacon
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 3 votes
Print Recipe
Parmesan Butternut Squash Gratin
A super tasty way to prepare squash! Squash slices are coated with panko, parmesan, garlic and herbs them baked until tender. A delicious autumn side dish!
Servings: 6
Prep20 minutes minutes
Cook50 minutes minutes
Ready in: 1 hour hour 10 minutes minutes
Ingredients
- 1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
- 5 Tbsp (70g) salted butter
- 3 cloves garlic , minced
- Salt and freshly ground black pepper
- 1/2 cup (35g) plain panko bread crumbs
- 1/2 cup (42g) finely grated parmesan
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 cup chopped fresh parsley
Instructions
Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat.
Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper.
Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
Sprinkle with fresh parsley and serve warm.
Recipe source: adapted slightly from Betty Crocker
Course: Side Dish
Cuisine: American
Keyword: Butternut Squash Recipe, Gratin
Author: Jaclyn
Categorized:
- Main Dish
- Thanksgiving
Tagged:
- butter
- butternut squash
- garlic
- panko bread crumbs
- parmesan
- parsley
- sage
- thyme
You Might Also Like:
- Butternut Squash Pasta Carbonara
- Roasted Butternut Squash {with Garlic and Herbs}
- One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
- Butternut Squash Soup
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18 Comments
Kathy
This was fantastic!! I love butternut squash but have been looking for new ways to use the abundance from my garden. This will be a regular in my rotation! Thank you!
Gemma Harman
Th is looks delicious. But I’ve got a different squash
Will it still work?Cheers
Jaclyn
If it’s more firm like butternut then yes it should be fine. You can roast any squash but methods and bake times and vary.
vonda
I made this and left out thyme. I’m not crazy about thyme. It was delish! I will make this a lot!
Jaclyn
Thanks for commenting Vonda! Glad you loved it!
Ann Murray-Edwards
I tried this it is so delicious and easy to prepare definitely one of my Christmas dishes
Jaclyn
So glad you like it Ann!
Denise O.
Oh my! I had two small squash, so decided to try this tonight with one of them. I had no parm cheese, but had a little bit of feta, so I went for it. I hope it turns out. Smells great!! I thought the hardest part was trying to layer the squash slices… Will definitely NOT look like your pic, but I’m sure will taste wonderful.
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