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Comforting Butternut Gratin

Featured in Veggie meals full of flavor.

A fall-inspired twist on classic gratin that uses butternut squash instead of potatoes for a creamy and warm dish.
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Maria from tastyhush
Updated on Wed, 12 Mar 2025 14:51:49 GMT
A golden, crispy butternut squash gratin served with a pat of butter on the side. Pin it
A golden, crispy butternut squash gratin served with a pat of butter on the side. | Tastyhush.com

This butternut squash gratin came to life during a cozy autumn evening when I decided to put a fresh spin on the classic potato gratin. The natural sweetness of squash combined with cream and cheese creates an irresistibly comforting dish that has become a cold-weather favorite in our household.

A Lighter Take on Traditional Gratin

This recipe perfectly balances wholesome ingredients with rich, satisfying flavor. The natural sweetness of butternut squash pairs beautifully with fresh cream and aged cheese. It's an excellent way to incorporate more vegetables into familiar comfort food.

Seasonal Ingredients

  • Butternut Squash: 1 medium, ripe butternut squash
  • Milk: 100ml whole milk
  • Water: 100ml filtered water
  • Garlic: 1 fresh clove
  • Bay Leaf: 1 dried leaf
  • Heavy Cream: 50ml fresh heavy cream
  • Cheese: 50g aged Gruyere
  • Butter: Salted butter for greasing
  • Seasonings: Sea salt, black pepper, freshly grated nutmeg

Step-by-Step Method

Preparation
Use a mandoline to slice the butternut squash into thin, uniform pieces for even cooking.
Initial Cooking
Simmer the squash slices in the seasoned liquid until just tender while maintaining their shape.
Assembly
Layer the squash in a buttered baking dish, adding cream between layers.
Final Baking
Top with grated cheese and bake until golden and bubbling.
Golden butternut squash gratin topped with melted cheese and black pepper. Pin it
Golden butternut squash gratin topped with melted cheese and black pepper. | Tastyhush.com

Chef's Tips

Consider adding crushed walnuts on top for extra texture. Serve alongside fresh field greens and toasted nuts. Leftovers reheat beautifully, as the flavors continue to develop overnight.

Frequently Asked Questions

→ What’s the best way to slice butternut squash?
A mandolin gives thin and even slices, but if you don’t have one, a really sharp knife works too.
→ Can I make this gratin ahead of time?
Definitely! You can prepare it a few hours before serving and bake it fresh. You could also warm it gently in the oven later.
→ Is pre-cooking the squash really needed?
Yes, pre-cooking helps the squash soak up the broth’s flavors and ensures it cooks evenly.
→ What cheese can I use if I don’t have the suggested kind?
You can swap it out with gruyère or emmental. Just pick a cheese that melts and browns nicely.
→ How do I know when the gratin is done?
It’ll be ready when the top is golden and the liquid is mostly absorbed. The squash should feel soft when poked with a fork.

Creamy Butternut Gratin

A unique take on traditional gratin, swapping potatoes with rich butternut squash and enhanced with flavorful cheese. Perfect for autumn evenings.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 dish)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 A large butternut squash.
02 50 grams of grated Comté cheese.
03 Half a cup of heavy cream.
04 A splash of milk (100 ml).
05 A clove of garlic.
06 A bay leaf.
07 A small lump of butter.
08 Pinch of salt, dash of pepper, and a bit of nutmeg.
09 100 ml of water.

Instructions

Step 01

Peel the butternut squash, scoop out the seeds, and slice it thinly using a mandoline slicer.

Step 02

Simmer the squash slices for 15 minutes in a mix of milk and water with garlic, bay leaf, and seasonings.

Step 03

Butter the baking dish, spread the squash slices inside along with the liquid, then pour in the cream and sprinkle in the nutmeg.

Step 04

Cover the top with grated Comté cheese and bake at 210°C for about 30 minutes until it looks golden brown.

Notes

  1. Thin slices are key to cooking it evenly.
  2. Pre-cooking in the broth brings out the flavors in the squash.

Tools You'll Need

  • Mandoline slicer.
  • Large baking dish.
  • Cooking pot.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 12 g
  • Total Carbohydrate: 15 g
  • Protein: 6 g