This delicious, cheesy, and creamy butternut squash gratin is so good it shouldn’t be saved just for the holidays.
Christmas is right around the corner!? Where did December go anyway? With holiday parties sprinkled throughout the month, time just flies too fast this time of the year. This week, I took a break from baking cookies and was instead busy testing and tweaking a few holiday side dishes recipes before ending with this keeper: Parmesan Butternut Squash Gratin!
I’ve always wanted to make butternut squash gratin and this one is a bit special. The creamy, cheesy butternut squash layers pairs so well with the savory Parmesan crumb toppings, and the garlic just gives it that extra boost of flavor. If you are not a fan of butternut squash, you can make the same recipe using sweet potatoes – it’s just as delicious.
This side dish comes together in few simple steps. You start by assembling alternate layers of squash and Gruyere cheese, pour cream mixture and sprinkle Parmesan bread crumbs on top, then pop it in the oven.
Also super easy to prepare is Jennie O’s Oven Ready Bone-In Turkey Breast to round out my holiday meal! In fact, I cooked the gratin while the turkey breast still had about an hour of cooking time left.
Just cut a few half inch slits on top of the cooking bag, set it in a roasting pan, and into the oven it goes – that’s right, no thawing needed! Which means you don’t have to worry about saving fridge space and thawing turkey days in advance.
The turkey breast comes pre-seasoned and turns out so moist, tender, and flavorful – it’s perfect for all holiday celebrations. You can serve it with the gravy it comes with if you like or look for more delicious gravy recipes here.
- 1 (2 ½ lb) butternut squash, peeled, seeded, and cut into ⅛ inch slices
- 2 cups Gruyere cheese, shredded
- 1 ¾ cup heavy cream
- 2 cloves garlic, crushed
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp unsalted butter, melted
- ½ cup Parmesan cheese, grated
- ½ cup plain bread crumbs
- Preheat oven to 375F. Butter a 9x13” casserole or large gratin dish.
- Arrange a layer of butternut squash slices in the prepared dish and sprinkle with a layer of cheese. Repeat layering with remaining squash and Gruyere cheese.
- In a medium saucepan over medium heat, combine cream, garlic, salt, and pepper. Bring it to a simmer then let cool for 10 minutes. Remove garlic cloves, then pour cream mixture over squash.
- In a small bowl, combine melted butter, Parmesan, and bread crumbs. Sprinkle evenly on top and cover with aluminum foil.
- Bake for 40 minutes, then remove foil and bake until the squash is fork tender and the top is golden brown, about 20 to 30 additional minutes. Allow to cool slightly before serving.
This post is sponsored by Jennie O as part of the Switch Circle program. As always, all opinions are my own. Thank you so much for reading and supporting this blog!