Why You’ll Love This Recipe

It transforms sweet squash into a decadent, cheesy gratin with satisfying texture contrast.
You get crisp topping, creamy interior, and vibrant squash flavor in one dish.
Perfect for holiday meals or weeknight dinners when you want something special but not fussy.
Easily scalable and forgiving — small variations won’t ruin it.
It reheats beautifully, making it ideal for leftovers or advance prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, seeded, sliced)
Butter
Garlic, minced
Panko breadcrumbs (or regular breadcrumbs)
Parmesan cheese, finely grated
Herbs (such as thyme, sage, or parsley)
Salt and freshly ground black pepper
Optional: fresh herbs for garnish

Directions

Preheat oven & prepare the squash
Preheat your oven to about 190–190 °C (375 °F).
Peel the butternut squash, cut it in half lengthwise, remove the seeds, and slice it into ½-inch thick rounds.
Arrange slices
Lightly grease a baking (or gratin) dish. Arrange the squash slices in the dish, overlapping slightly (in rows or concentric circles) so they fit neatly.
Make garlic butter
In a small saucepan over medium heat, melt the butter. Then reduce heat, add the minced garlic, and gently cook (about 1–2 minutes) until fragrant. Be careful not to let the butter brown or the garlic burn.
Prepare topping mixture
In a bowl, mix the breadcrumbs, grated Parmesan, and herbs (if using). Drizzle in a portion (about 1–2 Tbsp) of the garlic butter to moisten the mixture, tossing so the crumbs and cheese are evenly coated.
Finish layering and top
Brush or drizzle the remaining garlic butter over the arranged squash slices. Season with salt and pepper. Then sprinkle the breadcrumb-Parmesan mixture evenly over the top of the squash.
Bake
Bake uncovered in the preheated oven until the squash is tender when poked with a fork (about 30–40 minutes). If the topping hasn’t browned sufficiently, increase oven temperature to about 220–220 °C (425 °F) and bake 5–10 more minutes, watching closely so it doesn’t burn.
Garnish & serve
Let the gratin rest a few minutes to allow it to settle. Sprinkle with freshly chopped herbs (parsley, sage, or thyme) before serving warm.

Servings and timing

Servings: about 6 (as a side)
Prep time: ~15–20 minutes
Bake time: ~35–45 minutes
Total time: ~50–65 minutes

Variations

Add Gruyère or mozzarella to the topping for extra melty cheesiness.
Mix in crushed walnuts or pecans with the breadcrumbs for a nutty crunch (especially with autumn flavor).
Use gluten-free breadcrumbs and a gluten-free flour if needed.
Incorporate thin slices of apple or pear between squash layers for a subtle sweet contrast.
Add crumbled cooked bacon or pancetta in the topping for a smoky, savory twist.
For a creamier version, pour a little cream (or half-and-half) between the squash layers before baking.
Try different herbs — rosemary, sage, or thyme — depending on the main dish you’re pairing with.

Storage/Reheating

Store in an airtight container in the refrigerator for 2–3 days.
To reheat, place in a preheated oven (about 180 °C / 350 °F) until warmed through and the topping becomes crisp again.
You can loosely cover with foil at first, then uncover at the end to re-crisp.
Avoid microwaving — it tends to soften the topping and loses texture.

FAQs

Do I need to peel the squash?

Yes — peeling helps the texture and appearance. But if you prefer, you can leave the skin on if it’s thin and you don’t mind the extra chew.

What thickness should I slice the squash?

About ½ inch (1.3 cm) works well — thick enough to hold shape but thin enough to cook through in the bake time.

Can I prepare this ahead of time?

Yes — you can assemble everything (squash, butter, topping) and refrigerate, then bake just before serving. You might need a few extra minutes in the oven.

How do I know when it’s done?

The squash should be fork-tender, and the top should be golden and crisp. The internal edges should bubble slightly.

Can I make it vegetarian / lighter?

Yes — you can reduce the butter and skip adding cream. The Parmesan and breadcrumbs already bring richness. Use a plant-based butter if desired.

What cheeses work besides Parmesan?

Gruyère, cheddar, or fontina all melt well and add depth. You can use a blend for complexity.

Will it be too dry?

If it seems dry, drizzle a little extra melted butter or a splash of cream before baking. Also, ensure the garlic butter is well distributed.

Can I double the recipe?

Yes — just scale ingredients proportionally and use a larger or deeper dish. Bake time may increase slightly.

Is this good for holiday meals?

Absolutely — its golden appearance and elegant presentation make it a beautiful side for festive tables.

Conclusion

This Parmesan Butternut Squash Gratin takes seasonal squash to a more elevated place — pairing tender layers with crisp, cheesy topping and garlicky butter. It’s simple enough for every day yet special enough for holidays. Want a full recipe card with exact grams and conversions so you can print or use it directly in your kitchen?

Parmesan Butternut Squash Gratin

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A golden, comforting gratin of tender butternut squash layered with garlic butter, Parmesan, and crispy breadcrumbs — a simple yet elegant side dish perfect for cozy dinners or festive occasions.

Author: Laura
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

1 medium butternut squash (about 1–1.2 kg), peeled, seeded, and sliced into ½-inch rounds
3 tbsp butter
2 cloves garlic, minced
½ cup panko breadcrumbs (or regular breadcrumbs)
¾ cup finely grated Parmesan cheese
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt and freshly ground black pepper to taste
Optional: chopped parsley, sage, or thyme for garnish

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Instructions

Preheat oven to 190°C (375°F). Lightly grease a baking or gratin dish.
Peel and slice the butternut squash into ½-inch (1.3 cm) thick rounds. Arrange slices in the prepared dish, slightly overlapping.
In a small saucepan, melt butter over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned.
In a bowl, combine breadcrumbs, Parmesan cheese, and herbs. Drizzle in about 1–2 tbsp of the garlic butter, tossing to coat.
Brush or drizzle remaining garlic butter evenly over squash slices. Season with salt and pepper.
Sprinkle the breadcrumb-Parmesan mixture evenly over the top.
Bake uncovered for 35–45 minutes, or until squash is tender and the topping is golden and crisp. If needed, increase oven temperature to 220°C (425°F) for 5–10 minutes to brown further.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Slice squash evenly so it cooks uniformly.
For a creamier gratin, pour a few tablespoons of cream between layers before baking.
Use gluten-free breadcrumbs for a gluten-free version.
Add crushed nuts or extra cheese for more texture and richness.
Reheat leftovers in the oven to maintain a crisp topping.

Nutrition

Serving Size: 1 portion
Calories: 230
Sugar: 5 g
Sodium: 320 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 30 mg