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Home » Recipes » Side Dish Recipes

August 25, 2020 · Leave a Comment

Butternut Squash Gratin

Side Dish Recipes· Thanksgiving

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Butternut Squash Gratin made with sage, Pecorino Romano cheese and a buttery Panko crumb topping is super creamy and makes a tasty side dish.
A close up of food on a blue tray, with Butternut Squash and Gratin

Butternut Squash Gratin made with fresh sage, grated Pecorino Romano cheese and a buttery Panko crumb topping is super creamy and makes the perfect Fall side dish. 

A close up of food on a table, with Butternut Squash and Gratin

It's almost here; Fall. My favorite time of year. Not only because of the beautiful foliage that surrounds where we live, but the food. It's different and comforting like this recipe for Butternut Squash Gratin. 

I'll admit that I don't cook this type of squash often. Mostly because our youngest is fairly picky about the food she eats; squash being one of them.

As she got older I found ways to sneak it into recipes; though not many of them are healthy unfortunately.

Zucchini bread is one of her favorites, but of course it also has chocolate chips in it. Her favorite new recipe is for this spaghetti squash and can't get enough of it.

So much so that for a while I was making it at least once a month and that speaks volumes. I wanted to branch out a bit and try a new recipe and decided on this Butternut Squash Gratin. Let's face it, everything tastes better with cheese right?

Butternut Squash Gratin

What ingredients do you need?

For this recipe you'll need butternut squash, milk, fresh sage, butter, flour, grated Pecorino Romano cheese and Panko breadcrumbs. You can either purchase the squash already seeded and peeled or do it yourself.

Also, you can  use heavy cream or half & half, but with cream sauces made with cheese I find milk is sufficient. And less calories!

How do you peel Butternut Squash?

  1. Cut a thin slice off of the bottom and the top of the squash on a sturdy cutting board. 
  2. Stand the squash upright; then take a sharp knife and slowly run it down the side of the squash from top to bottom. Repeat this process in strips until all of the skin has been removed. 
  3. Cut the squash in half horizontally; then cut again vertically to get four sections. 
  4. Scoop out any seeds; usually found in the bottom sections and discard. 

A closeup of a casserole dish with Butternut Squash Gratin.

How do you make Butternut Squash Gratin?

Now that you have all of your ingredients prepared, let's make the gratin. Start by slicing the squash into discs; approximately ½-inch thick. Place them in the bottom of an 8"x8" oven safe baking dish; fanning them out to cover all sections. 

In a small saucepan, melt butter over medium high heat. Add the fresh chopped sage, cook until it starts to become fragrant (approximately 30 seconds); then add the flour to form a roux.

Next, add the milk and cheese; then whisk until the sauce has thickened (approximately 3 minutes). Pour the sauce over the squash; making sure it's evenly coated. 

Melt the remaining butter in a microwave safe bowl; then add the breadcrumbs and mix until crumbly. Top the squash with the  breadcrumb mixture.

Finally, bake in a preheated 425 degree F oven for 20-25minutes or until the squash is soft when the tip of a sharp knife can pierce through effortlessly. 

Butternut Squash Gratin in blue dish

What can you serve with this side dish?

This recipe would go perfect on your Thanksgiving table, but don't wait until then to try it! I made this to go with those Chicken Vermont chicken thighs, but any chicken, beef or pork recipe made with apples, pumpkin or sage would taste great.

Suggestions are these recipes for Brown Butter & Sage Pan Seared Pork Chops, Feta and Sage Mini Chicken Meatloaf or Pumpkin Braised Short Ribs. 

We loved this recipe for Butternut Squash Gratin. It was super creamy, delicious and fresh sage always reminds me of Fall.

So much so that our youngest proclaimed that we "must make this as a Thanksgiving side dish this year!". That's how I know she REALLY liked this recipe and hope you will as well. ~Enjoy!

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Butternut Squash Gratin

Butternut Squash Gratin

Carrie's Experimental Kitchen
Butternut Squash Gratin made with fresh sage, grated Pecorino Romano cheese and a buttery Panko crumb topping is super creamy and makes the perfect Fall side dish. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 butternut squash
  • 5 tablespoons butter; divided
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • ½ cup grated pecorino romano cheese
  • ¾ cup panko breadcrumbs

Instructions
 

  • Preheat oven to 425 degrees F.
  • Start by slicing the squash into discs; approximately ½-inch thick. Place them in the bottom of an 8"x8" oven safe casserole dish; fanning them out to cover all sections. 
  • In a small saucepan, melt 2 tablespoons of the butter over medium high heat. Add the fresh chopped sage, cook until it starts to become fragrant (approximately 30 seconds); then add the flour to form a roux.
  • Next, add the milk and cheese; then whisk until the sauce has thickened (approximately 3 minutes). Pour the sauce over the squash; making sure it's evenly coated. 
  • Melt the remaining butter in a microwave safe bowl; then add the breadcrumbs and mix until crumbly. Top the squash with the  breadcrumb mixture. Finally, bake for 20-25minutes or until the squash is soft when the tip of a sharp knife can pierce through effortlessly. 

Nutrition

Calories: 318kcalCarbohydrates: 27gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 372mgPotassium: 509mgFiber: 3gSugar: 6gVitamin A: 11750IUVitamin C: 22mgCalcium: 294mgIron: 2mg
Keyword butternut squash, squash
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A close up of food on a blue tray, with Butternut Squash and Gratin

 

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