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Ina Garten Butternut Squash Gratin

Ina Garten Butternut Squash Gratin - recipe card
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Tender slices of butternut squash baked in a rich, garlicky cream sauce with a golden, cheesy breadcrumb topping. The edges caramelize while the center stays creamy, making it a comforting side dish for any occasion.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and sliced 1/4-inch thick
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup grated Gruyère cheese (about 4 ounces)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 2-quart baking dish with 1 tablespoon of the unsalted butter.
  2. In a large skillet, heat the olive oil over medium heat until it shimmers. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
  3. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the kosher salt, black pepper, and nutmeg, then remove from heat.
  4. In a small saucepan, combine the heavy cream and whole milk and warm over low heat until steaming but not boiling. Do not let it boil.
  5. Spread half of the sliced butternut squash in an even layer in the prepared baking dish. Top with the onion mixture, then layer the remaining squash on top.
  6. Pour the warm cream mixture evenly over the squash. Sprinkle the grated Gruyère cheese over the top.
  7. Cover the dish tightly with aluminum foil and bake for 30 minutes, until the squash is just tender when pierced with a knife.
  8. Meanwhile, in a small bowl, melt the remaining 1 tablespoon butter. Add the panko breadcrumbs and Parmesan cheese and toss until well combined.
  9. Remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake uncovered for another 20 to 25 minutes, until the top is golden brown and the squash is completely tender.
  10. Let the gratin rest for 5 to 10 minutes before serving. Sprinkle with chopped fresh parsley.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended as the cream sauce may separate. Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

Nutrition

Keywords: butternut squash gratin, squash gratin, creamy butternut squash, vegetable gratin, cheesy squash bake, fall side dish, Thanksgiving side, holiday side, vegetarian gratin, baked squash

Find it online: https://inagartencooks.com/ina-garten-butternut-squash-gratin/