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Butternut Squash Gratin: The Coziest, Creamiest Fall Side Dish You’ll Make All Season
Few dishes capture the comfort of fall and winter like a beautifully baked Butternut Squash Gratin. It’s decadent yet wholesome, luxurious yet simple, and perfect for both weeknight dinners and holiday celebrations. With layers of tender butternut squash, a silky garlic cream sauce, melted Parmesan and Gruyère, and a golden breadcrumb topping, this gratin is guaranteed to become a signature dish on your table.
If you’re tired of the usual potato-based gratins, this version brings a sweet, nutty twist while keeping all the rich, cheesy, bubbling goodness you love. The natural sweetness of the squash pairs beautifully with the savory cream sauce, creating a harmonious balance of flavors that feels both comforting and sophisticated.
Whether you’re preparing a Thanksgiving feast, a Christmas dinner, or simply craving a cozy side dish to enjoy with roasted chicken or steak, this Butternut Squash Gratin is a standout recipe that delivers every time.
Why You’ll Love This Butternut Squash Gratin
1. A luxurious twist on classic gratin
Instead of potatoes, nutty, slightly sweet butternut squash becomes the star — tender, flavorful, and incredibly creamy once baked.
2. Perfect for holidays and special dinners
This dish looks and tastes impressive but requires simple steps and everyday ingredients.
3. Comforting but not overly heavy
The creamy garlic sauce coats the squash without overwhelming it.
4. A great make-ahead side dish
You can assemble it a day ahead and bake before serving.
5. Pairs with everything
Turkey, ham, chicken, beef, pork chops — it complements all.
What Makes This Gratin Exceptional
The magic lies in three key layers of flavor:
1. Thinly sliced squash
Ensures even cooking and a buttery texture.
2. Garlic-infused cream sauce
A simple stovetop mixture of heavy cream, butter, garlic, thyme, salt, and pepper that becomes silky and deeply flavorful during baking.
3. A cheesy, crispy topping
Parmesan, Gruyère, and breadcrumbs melt and brown into a golden crust that contrasts beautifully with the tender layers beneath.
The result: unbelievable creaminess with crispy bits in every bite.
Ingredients Breakdown
Butternut Squash
Choose a firm squash with a deep orange interior. Peel, seed, and slice thinly for even cooking.
Heavy Cream
Forms the rich base of the sauce.
Butter & Garlic
Add richness, aroma, and depth.
Gruyère Cheese
Nutty and melty — the perfect complement to squash.
Parmesan
Adds savory sharpness and helps brown the top.
Breadcrumbs
Create the crisp, golden crust that defines a great gratin.
Fresh Thyme
Provides warmth and herb flavor without overpowering.
Full Ingredients List
- 2 lbs butternut squash, peeled and thinly sliced
- 1 cup heavy cream
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup shredded Gruyère
- 1/2 cup grated Parmesan
- 1/2 cup breadcrumbs
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
1. Prep the Oven
Preheat to 400°F (205°C). Grease an 8×8 or similar baking dish.
2. Make the Garlic Cream Sauce
Melt butter in a small saucepan. Add garlic and thyme; cook 1 minute. Stir in cream, salt, and pepper. Warm through until steaming but not boiling.
3. Layer the Squash
Arrange half the squash slices in the baking dish. Pour half the cream sauce over it. Add half the Gruyère.
4. Repeat Layers
Add remaining squash, remaining sauce, and the rest of the Gruyère.
5. Add Topping
Sprinkle Parmesan and breadcrumbs evenly on top.
6. Bake
Cover with foil and bake 25 minutes. Remove foil and bake another 20–25 minutes until bubbly and golden brown.
7. Rest & Serve
Let sit 10 minutes before serving to allow layers to set.
Butternut Squash Gratin
A creamy, cheesy butternut squash gratin baked with garlic, thyme, Parmesan, and Gruyère for the ultimate fall and holiday side dish.
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C) and grease a baking dish.
- Melt butter in a saucepan and sauté garlic and thyme for 1 minute.
- Stir in heavy cream, salt, and pepper; heat until steaming.
- Layer half the butternut squash in the baking dish.
- Pour half the cream mixture over the squash and sprinkle on half the Gruyère.
- Repeat layers with remaining squash, sauce, and Gruyère.
- Top with Parmesan and breadcrumbs.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 20–25 more minutes until golden and bubbly.
Notes
Let the gratin rest 10 minutes before serving for the best texture.
Flavor Variations
1. Sage & Parmesan Gratin
Swap thyme for sage for a classic fall twist.
2. Cheesy Three-Blend Gratin
Use mozzarella + Parmesan + Gruyère.
3. Caramelized Onion Squash Gratin
Add a layer of caramelized onions for extra sweetness.
4. Spicy Version
Add crushed red pepper to the cream.
5. Keto-Friendly
Use almond flour instead of breadcrumbs.
What to Serve With Butternut Squash Gratin
This gratin pairs beautifully with:
- Roasted turkey
- Baked ham
- Herb-roasted chicken
- Pork tenderloin
- Garlic steak bites
- Salmon
- Meatloaf
- Holiday spreads
It also shines as a main dish when served with a big leafy salad.
Storage & Reheating
Refrigerator: 4 days
Freezer: 2 months
Reheat:
Bake at 350°F for 12–15 minutes, or air fry at 375°F for 5–7 minutes.
Why This Recipe Works Every Time
This gratin is engineered for maximum flavor with minimal work — thin slices for uniform tenderness, a rich garlic cream sauce, and a cheesy crisp topping that elevates the entire dish. It’s the kind of recipe that wins over even people who don’t like squash. Elegant, cozy, and deeply satisfying, this Butternut Squash Gratin will anchor your table all season long.