Butternut Squash Gratin Recipe
There’s always that moment, between the last days of autumn and the first hints of Christmas spirit, when I crave simple, comforting, and slightly unusual dishes. This butternut squash gratin is perfect for that: a transitional recipe, not quite autumnal yet, not quite festive, but arriving at just the right time. And since many of you have been asking me for holiday ideas, I promise my special selection is coming soon. It’s going to be fantastic! I just need a little time to write it all up, and I’ll share it with you throughout December. We’re in for a treat! 🙂
For this gratin dish, I kept it simple. I sliced my butternut squash into thin strips, a bit like for a Hasselback or potato gratin. And to be honest, I didn’t even bother pre-cooking it to preserve the flavors and prevent it from becoming waterlogged. I wanted something quick and easy. You’ll see, it’s perfect: the butternut squash melts during cooking while maintaining a pleasant texture.
This is truly the kind of recipe that saves the day on a weeknight without requiring any effort. Served as is with a nice green salad or a mixed salad, it makes a complete meal. But if you’re planning a hearty meat dish, perhaps with a sauce, this gratin is also a perfect, generous, and flavorful side dish.
In my version today, I used grated Comté cheese because I had some on hand, but adapt it according to what you have in your refrigerator: goat cheese is also excellent, and for those who like it, you can slip a few bacon bits between the slices. Have fun; this recipe is just waiting to be personalized.
Butternut Squash Gratin Recipe
Here are the ingredients you will need to prepare this butternut squash gratin:
- A butternut squash
- Butter
- Grated nutmeg
- Crushed garlic cloves
- Flour
- Milk
- Fresh cream
- Salt and pepper
- Cheese: grated cheese, goat cheese…
Recipe suggestions to accompany this squash gratin:
Butternut Squash Gratin Recipe
Ingredients
- 1 butternut squash (about 1 kg)
- 10 g butter
- 1 pinch grated nutmeg
- 2 garlic cloves pressed
- 2 tablespoons flour
- 40 cl milk
- 10 cl fresh cream
- 100 g grated cheese (Comté, Gruyère, goat cheese, etc.)
- Salt and pepper
Instructions
- Wash and peel the butternut squash.Cut it in half lengthwise and remove the seeds with a spoon.Slice the flesh into thin strips and arrange them vertically in a large gratin dish.1 butternut squash
- Preheat your oven to 170°C.
- In a saucepan, melt the butter with the nutmeg and crushed (and peeled) garlic.Add the flour and stir.Gradually pour in the milk, stirring constantly until you have a smooth sauce.10 g butter, 1 pinch grated nutmeg, 2 garlic cloves, 2 tablespoons flour, 40 cl milk
- Remove from heat, add the cream and half the cheese. Season with salt and pepper, then mix.10 cl fresh cream, 100 g grated cheese, Salt and pepper
- Pour the sauce over the butternut squash in the gratin dish and sprinkle with the remaining cheese.Bake for 30 to 40 minutes.Check for doneness by inserting a knife; the squash should be very tender. If it is still too firm, continue baking for another 10 minutes.
