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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.

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

Instructions

  1. Preheat oven to 190°C (375°F). Lightly grease a baking or gratin dish.
  2. Peel and slice the butternut squash into ½-inch (1.3 cm) thick rounds. Arrange slices in the prepared dish, slightly overlapping.
  3. In a small saucepan, melt butter over medium heat. Add minced garlic and cook 1–2 minutes until fragrant but not browned.
  4. In a bowl, combine breadcrumbs, Parmesan cheese, and herbs. Drizzle in about 1–2 tbsp of the garlic butter, tossing to coat.
  5. Brush or drizzle remaining garlic butter evenly over squash slices. Season with salt and pepper.
  6. Sprinkle the breadcrumb-Parmesan mixture evenly over the top.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/parmesan-butternut-squash-gratin/