Gingery Butternut Squash Gratin Casserole Recipe 2021

Gingery Butternut Squash Gratin

Gingery Butternut Squash Gratin Casserole Recipe 2021

Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It’s been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.

This Butternut Squash and Sage Gratin is a side dish but could be a meal in itself. Sweet and creamy butternut squash is baked in a fontina & Parmesan cheese sauce then gets a crunchy panko breadcrumb topping.

I recently purchased some small cast iron skillets because they’re just so cute, you can cook in them and serve the food right in the pan.

I had a couple of butternut squash leftover over from making roasted butternut squash bruschetta and I wanted to make a rich creamy dish, a gratin came to mind. If you don’t have cast iron skillets, the recipe can also be made in an 8 x 8-inch square or oval baking dish.

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Gingery Butternut Squash Gratin Casserole Recipe 2021

This recipe comes with a little warning, bake the gratin on a baking sheet because the cheese can ooze and make a mess of your oven and you want to catch all that crispy cheese as a snack for the chef, so it actually serves 2 purposes.

  • Makes: 6
  • Start to Finish: 1 hr 10 mins


  • 2 tablespoons unsalted butter
  • 2 medium yellow onions
  • Kosher salt and freshly ground black pepper
  • 1/2 cup white wine
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons peeled and minced ginger
  • 2 garlic cloves, minced
  • Red pepper flakes
  • 1 large butternut squash (about 3 pounds), peeled, halved and seeds removed, sliced into very thin half-moons
  • 1 teaspoon chopped fresh thyme

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  1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring frequently, until onions are golden, about 15 minutes. Add white wine, and cook until evaporated, 1 minute more. Scrape onions into the bottom of a 9-inch gratin dish.
  2. Preheat oven to 350 degrees . Return skillet to medium-low heat. Add the oil, ginger, garlic, and a pinch of red pepper flakes, and cook until garlic is light golden and fragrant, about 4 minutes. Remove from the heat.
  3. Arrange squash in overlapping circles on top of the onion around the edge of gratin dish, working toward the center until the dish is filled with squash. Drizzle squash with the ginger oil, sprinkle with thyme, and season with salt.
  4. Bake until squash is tender and golden in spots, about 55 minutes. Let cool 5 minutes before serving.

Gingery Butternut Squash Gratin Casserole Recipe 2021

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  • Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  • Step 2Melt the butter in a large skillet 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 center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
  • Step 3Bake 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, bread crumbs, 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.

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