Merritt’s Butternut Squash Gratin
For the past 12 Thanksgiving celebrations, I've been known for serving my signature butternut squash gratin recipe. This dish features subtly sweet, golden squash topped with a delectable, cheesy breadcrumb topping. While it does demand some effort, the results are undeniably rewarding. Be ready for your guests to request the recipe!
Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (2 1/2 pound) butternut squash – peeled, seeded, and cut into 3/4-inch chunks
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded extra-sharp Cheddar cheese
- 1 cup dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Melt butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is soft and golden brown, about 10 minutes. Add squash and brown sugar. Continue to cook and stir until squash begins to brown on the edges but is still somewhat firm in the center, about 10 minutes. Scrape mixture into the prepared baking dish; pour in chicken broth. Wrap the dish tightly with aluminum foil.
- Bake in the preheated oven until liquid has been absorbed and squash is tender, 45 to 50 minutes.
- Meanwhile, toss together Gruyère cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a medium bowl until well combined.
- Uncover the dish and sprinkle evenly with Gruyère mixture. Sprinkle Parmesan cheese on top. Return to the oven and bake, uncovered, until topping is lightly crunchy and browned, about 15 minutes.
Nutrition
Calories: 270kcalCarbohydrates: 19gProtein: 13gFat: 17gSaturated Fat: 10gCholesterol: 49mgSodium: 464mgPotassium: 342mgFiber: 4gSugar: 3gVitamin C: 15mgCalcium: 404mgIron: 1mg
Tried this recipe?Let us know how it was!