Butternut Squash Gratin Recipe

Written by Pam Published on March 20, 2019

Butternut squash has been on sale for 69 cents each in our area. Of course, I took advantage of this and stocked up. Once I had an entire bowl filled with butternut squash, I begin to think, “What am I going to do with all this squash?” Glancing through a recent copy of Woman’s World magazine, I found a Butternut Squash Gratin recipe. It looked good, had only a few common pantry and fridge ingredients, and had a short prep time. In other words, it had everything I look for in a recipe.

Butternut Squash Gratin Recipe:

As I gathering ingredients, my daughter told me, “People are going to think, ‘They sure like their gratin’s in that family.” It’s true. There’s nothing better than a good gratin. It’s the perfect way to get everyone to eat their veggies, makes a huge helping, and looks pretty enough to serve for company. I adapted a few of the ingredients to create my own version of the squash gratin.
Butternut Squash Gratin

Printable Recipe

Butternut Squash Gratin Recipe

A delicious butternut squash gratin that is easy to prepare. It uses common ingredients and is pretty enough to be served for company.

Ingredients

1 large butternut squash, peeled, and deseeded
3/4 cup diced onion
3/4 cup diced bell pepper
1 teaspoon salt (adapt to your taste)
1/2 teaspoon pepper (adapt to your taste)
1 teaspoon dried thyme
3/4 cup heavy cream
1/2 to 3/4 cup Italian Cheese & Herb bread crumbs
(or substitute 3/4 cup bread crumbs and 3/4 cup mozzarella cheese for the bread crumbs)

Instructions

Preheat the oven to 350 degrees.
Coat a 9″ by 9″ inch baking dish with cooking spray.
Using a veggie peeler, thinly slice the squash.
In a large bowl, mix the squash, diced onion and diced peel pepper.
Add the salt, the pepper, and the dried thyme. Toss to coat.
Place the squash mixture into the baking dish.
Pour the cream over the squash mixture.
Bake for 35 to 40 minutes or until the squash is tender.
Top the mixture with the Italian Herb and Cheese bread crumbs.
Bake 5 more minutes.

Adaptations and Tips:

*If you want a gluten-free version of this dish, use gluten-free bread crumbs.
*To make a vegan version of this dish, use vegan cream. Make the Italian Herb and Cheese bread crumbs using vegan cheese, and vegan bread crumbs.
*Use a vegetable peeler to slice thin strips of squash for the recipe. They’ll cook faster and look pretty.
*Make your own chopped onion and pepper mix by purchasing reduced bell peppers and onions in the produce section. For each quart bag of onion and pepper mix, use two medium-sized onions and two medium bell peppers. Peel the onions and chop them into fourths. Cut the bell peppers into strips. Place the onions and bell peppers into a food processor and pulse for 5 to 10 seconds. Store the pepper and onion mix in an airtight bag. This mixture will keep in the freezer for several months.
Butternut Squash Gratin Recipe