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Butternut squash gratin recipe

Butternut squash gratin recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Slightly sweet butternut squash topped with a savoury herbed cheese and breadcrumb topping. It's been a signature dish for the last 12 years. Your guests will ask you for the recipe, so be prepared.

172 people made this

IngredientsServes: 12

  • 50g butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 butternut squash - peeled, seeded and cut into 2cm cubes
  • 1 teaspoon brown sugar (optional)
  • 250ml chicken stock
  • 250g grated Gruyere cheese
  • 250g grated mature Cheddar cheese
  • 110g dried breadcrumbs
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 4 tablespoons grated Parmesan cheese

MethodPrep:40min ›Cook:1hr25min ›Ready in:2hr5min

  1. Preheat oven to 180 C / Gas mark 4. Grease a 22x33cm (9x13 in) baking dish.
  2. Melt the butter in a large frying pan over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the centre, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken stock. Wrap tightly with aluminium foil.
  3. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, breadcrumbs, thyme and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Make it vegetarian

This dish can easily be made vegetarian by using vegetable stock instead of chicken stock.

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Reviews & ratingsAverage global rating:(212)

Reviews in English (160)

Awesome. Added a small amount of cheese sauce to the dish once the butternut was cooked. Truly out of this world. My husband and I at the whole lot!-28 Aug 2015

by Clare Fisher

I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping. Just use tasty chedder and parm., cheese. The herbs over power the expensive cheese so why waste your money.-29 Oct 2008

by Teddysmom

One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought the flavor of this recipe was just OK. I won't make it again because I didn't think it was worth the time it took to make it, but mainly because it is VERY expensive to make. I live in Atlanta and Gruyere cheese is $19.00 per pound! That's right -- an 8 oz. block of it cost me $9.50. When you add in the cost of fresh rosemary and thyme, extra sharp cheddar, and the cost of the squash, it costs about $18.00 to make this dish. It would have to be extra super delicious for me to pay this much to make it again and it just wasn't.-26 Sep 2008


Ina Garten’s Butternut Squash Gratin

I know I use butternut squash in many of my recipes, but I love it. In the fall, this is an easy dish to dress up a simple roast chicken or pork loin. I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.

Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC

• ON-DEMAND: Listen to Faith and the gang talk with Ina about this recipe, as well as others from Cook Like a Pro on The Faith Middleton Food Schmooze®.

  • 3 tablespoons unsalted butter divided
  • Good olive oil
  • 3 cups halved and thinly sliced yellow onions (2 large)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 pounds butternut squash peeled, halved, seeded, and sliced crosswise 1/8 inch thick
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 2 cups coarse fresh bread crumbs from a country loaf
  • 1/2 cup grated Gruyère cheese (2 ounces)

  • butternut squash 2 lbs 907 g
  • water 1 cup 1 cup
  • nonstick cooking spray 1 1
  • olive oil 1 tbsp 1 tbsp
  • all-purpose flour 2 tbsp 2 tbsp
  • half-and-half (fat-free) 2 cup 2 cup
  • Parmesan cheese (shredded, divided) 1/2 cup 1/2 cup
  • black pepper 1/2 tsp 1/2 tsp
  • fresh thyme (chopped) 1 tbsp 1 tbsp

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    1. Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.
    2. Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife it is easier to peel a round object in this manner.
    3. Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.
    4. Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.
    5. At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.

    Jacques Pépin Celebrates by Jacques Pépin. Copyright © 1999 by Jacques Pépin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.

    Jacques Pépin, celebrated host of award-winning cooking shows on National Public Television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks, was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At thirteen years of age, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the famed Plaza Athenee. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle. A former columnist for the New York Times, Mr. Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America. Mr. Pépin is the recipient of two of the French government's highest honors: he is the Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Merite Agricole (1992). He is also the Dean of Special Programs at The French Culinary Institute of Wine and Food, a member of the IACP, and is on the board of trustees of The James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.


    Recipe Summary

    • 1 ¾ pounds butternut squash
    • 1 tablespoon olive oil
    • Salt and ground black pepper
    • 16 cups fresh spinach
    • 1 cup half-and-half or light cream
    • 1 tablespoon cornstarch
    • 1 cup finely shredded Parmesan cheese
    • ½ cup creme fraiche*

    Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.

    Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly squeeze out excess liquid. Coarsely chop the spinach set aside. In a medium saucepan combine half-and-half and cornstarch cook and stir until thickened and bubbly. Stir in spinach spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.

    In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.

    To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.


    Butternut Squash Gratin Recipe


    I often get stuck in the rut of thinking the only way to prepare butternut squash is as a puree. I may change up the spices I put in my puree . sometimes cinnamon and a touch of cloves, sometimes a bit of cumin, or perhaps a tiny sprinkle of cardamom . but it's still butternut squash puree. Now while I certainly love it, sometimes I'd just like to break out of the rut. And make something different.

    this Butternut Squash Gratin recipe. It's my new favorite way to enjoy this Fall gem.

    peel and cut your own, or look for pre-cut at the grocery store. Pre-cut butternut squash cubes are usually available in plastic baggies in the produce section. They make preparing an easy recipe even easier!

    Butternut Squash Gratin</p> <p>Simmer the butternut squash with some diced onion until the squash is tender. Then drain and mix with an egg, a touch of milk, and a good bit of Parmesan cheese. Sprinkle the top with more Parmesan, bake it up, and you're good to go with this delicious dish. See? . this Butternut Squash Gratin recipe truly couldn't be easier, could it?</p> <p>Besides it's ease and great taste, another bonus about this dish is that it can be prepared in advance. Up to two days in advance, prepare-and-cook just the squash and onion mixture OR prepare and partially-bake the entire Butternut Squash Gratin. On the day of serving, just finish off the baking. How great . and convenient . is that?</p> <p>So if you're stuck in a butternut squash rut, break out with this Butternut Squash Gratin recipe. You'll love its ease and all its cheesy butternut squash deliciousness. <br /></p>

    Step 3

    Meanwhile, wipe out skillet and melt remaining 3 Tbsp. butter in skillet over medium heat. Add bread and remaining ¼ tsp. salt toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Let cool.

    Step 4

    Heat broiler. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.

    How would you rate Cheesy Winter Squash Gratin?

    This was a very good dish and the recipe was pretty easy to follow. I followed almost exactly. I just would like something to cut the sweetness and richness a little more. Because of that I think it should only be a side. I tried adding lemon juice to but it wasn't enough. Overall a great dish

    Made this with acorn squash (from the store instead of the farmer's market), it was very beige. I also used fresh kale instead of frozen and could have used much more. The squash didn't seem to cook very evenly (despite having cut it fairly uniformly)--if I had to do it over, I may have stirred it half way thru before topping it. But, I probably won't have to do it over.

    Tasted fine but the directions seemed really silly. Why “arrange” the squash in the pan and “scatter” the onion-kale mixture (but make sure it gets into the crevices), when you’re supposed to then pour the cream-Parmesan sauce over it all and then use tongs to distribute it evenly? It would make so much more sense to put all those components in a big old mixing bowl, toss them together and the pour into the baking dish. Also what does “just shy of tender” mean?

    so delish. I made a non-dairy version with a mix of coconut cream, oat milk, and a little bit of cornstarch (vegan cheese too). Definitely great as a standalone dish or as a side. Bottom line: you gotta try this

    This recipe was outstanding and a real crowd pleaser! I used ambercup squash and blanched fresh kale instead of frozen, but it was still great. The only hiccup was during the broiling step the dish wasn't under the broiler for even a minute when the bread crumbs caught fire! However, everybody thought it was still delicious after I extinguished it and turned off the smoke alarm. I'm definitely going to make this again only, next time, I won't be making it flambé style!

    I absolutely loved the Cheesy Winter Squash Gratin! I used half Delicata and half Acorn Squash. It made so much that we have leftovers! Yay! It would be great for company. when it's safe to have company again in the future. Wouldn't change a thing.

    All I had in the pantry was a big butternut squash which added some a great savory sweetness to the dish! I didn’t have enough parm so I added some grana padana and a bit of Gouda and it turned out great! I used half ciabatta and half multigrain loaf on top and I used so much , it was the best part! I loooove the crunchy top it the most exciting part, glad I have this recipe in my back pocket but im wondering if our beloved Molly Baz gave them this recipe before or after leaving

    On a whim, topped with Romesco sauce. Delicious! Added even more to an already spectacular dish.

    Absolutely delicious! I used cranberry walnut bread on top. So yummy. Could’ve added more kale.

    Really good! I subbed in butternut, mozzarella, fresh kale, and used both whole wheat and country bread. It turned out great.

    The grocery store had no dried or fresh thyme so. I browned some sausage to throw in. What can I say? It was delicious. I also cut back a bit on the cream and peeled my acorn squash.

    This recipe was delicious! Definitely not dry for me, however I don't have a broiler so I skipped that step. Regardless, it was perfect. I will give 2 tips: 1) do NOT put any more salt that what is listed in the recipe. I won't say that it's salty as is, but even a tad bit more and it would be too much 2) whatever cheese you use (the recipe calls for parmesan) will dominate the flavors of the dish. I used Asiago cheese and it was delicious but definitely one of the more intense flavors behind the garlic.

    So good! I didn't find it dry at all, but I did take it out from the broil after about 90 seconds as well since the bread started to burn. However after nearly 50 minutes in the oven, I think taking it out 90 seconds early was just fine. Will definitely make again!

    This was DELICIOUS. I knew it would be yummy because I love winter squash but I didn't know it would be soo yummy. I would even double up on the kale next time.

    Yeah I'm sure you're used to pulling things out after 90 seconds, Adam from Vancouver.


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    • 1 medium butternut squash
    • 70g Pie d’Angloys cheese - cubed
    • 12 leaves fresh sage
    • 70g breadcrumbs
    • 3 sprigs thyme
    • 100ml milk
    • 1tbsp crème fraiche
    • 1 clove garlic - crushed
    • Olive oil
    • Salt and pepper

    Oven temperatures in 200ºC/400ºF/Gas Mark6

    Peel the butternut and chop the nose off (the longer/slim part), slice into 1cm slices and set aside. Then take the ball of the butternut, scoop out the seeds and discard. Chop into small cubes.

    Place the cubes along with the garlic and thyme in a pan, cover with boiling water and cook for 15 mins until soft. Drain.

    Place the cooked cubes in a food processor and blend along with the crème fraiche, half the Pie d’Angloys and salt and pepper.

    Take a medium sized baking dish and start making the gratin. Start with a layer of the puree and then a layer of the sliced butternut, repeat until all the mixture is used.

    Pour over the milk and cover the dish with foil, bake in the oven for 45 mins.

    Meanwhile chop half the sage and add to the bread crumbs.

    After 45 mins of cooking remove the foil, top with the bread crumbs and scatter the remaining cheese and sage leaves. Drizzle with olive oil and then bake for a further 20 mins until golden on top.


    Butternut Squash Gratin: A New Family Favorite Side Dish

    T oday’s post is going to be brief! There’s been a line-up of epic posts recently – all good things mind you, but it’s time for something short and sweet.

    This butternut squash gratin is just that: uncomplicated, yet sophisticated in an understated way. We enjoyed it as one of our side dishes this past weekend for Canadian Thanksgiving, and here’s the crazy part: my kids ate it and asked for seconds. I know !

    It’s not much to look at, but this autumnal casserole was the only dish that got completely polished off during our Thanksgiving feast. The squash! Talk about a testament to how good this gratin really is when it goes up against the likes of perfect mashed potatoes and wins.

    No one turned down the gratin and it wasn’t just the children who were having seconds.

    What’s the appeal?

    From the diner’s perspective, it is light and fluffy, admittedly an admirable quality in a holiday meal, and the Parmesan seems to mellow out the strong ‘squashy’ flavor that seems to repel most kids, mine included. The early autumnal flavor of the butternut does come through, don’t get me wrong, but in the very best of ways.

    From the cook’s viewpoint, this gratin is quick and easy, requires only basic pantry ingredients, and lends itself well to planning ahead. The squash can be chopped, cooked, cooled and stored the day before, leaving only assembly and baking on the big day. Alternatively, the gratin can be assembled in full, partially baked, cooled and stored then 20 minutes before dinner, pop it in the oven to warm through and melt the cheese.