Winter Squash Gratin

Embrace the cozy flavors of the season with this luscious Winter Squash Gratin, a hearty and elegant dish that combines tender butternut squash, a creamy homemade béchamel sauce, and a golden, cheesy breadcrumb topping. Layers of thinly sliced squash are baked to perfection with a blend of Gruyère and Parmesan, creating a rich yet balanced flavor profile. Fresh thyme adds a fragrant, earthy note, while the crispy panko crust provides a satisfying crunch. Perfect as a decadent holiday side dish or a comforting meatless main, this gratin is as stunning as it is delicious. With simple ingredients and straightforward steps, you'll have an impressive dish ready to warm your table in just over an hour.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium (about 4 lbs total) butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 0.5 cups grated Parmesan cheese
• 1 cup Gruyère cheese, shredded
• 1 teaspoon fresh thyme leaves
• 0.5 cups panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

Peel the butternut squash and remove the seeds. Slice into thin rounds, approximately 1/4-inch thick.

Step 3

Place the squash slices in a large bowl. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to evenly coat the squash slices.

Step 4

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1–2 minutes to cook out the raw flour taste.

Step 5

Gradually pour in the milk while whisking continuously to create a smooth béchamel sauce. Cook for 4–5 minutes, stirring frequently, until the mixture thickens.

Step 6

Remove the béchamel sauce from the heat. Stir in the Parmesan cheese and fresh thyme leaves until melted and combined.

Step 7

Spread a thin layer of the béchamel sauce at the bottom of the prepared baking dish. Arrange a layer of squash slices over the sauce, slightly overlapping them.

Step 8

Repeat the layering, alternating between the béchamel sauce and squash slices, until all the squash is used. Make sure to finish with a layer of béchamel sauce on top.

Step 9

Sprinkle the shredded Gruyère cheese evenly over the top layer of béchamel sauce.

Step 10

In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.

Step 11

Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and bubbly.

Step 13

Let the gratin rest for 5–10 minutes before serving to allow it to set. Serve warm as a delicious winter side dish or main course.

Nutrition Facts

Serving size	(4393.9g)

Amount per serving	% Daily Value*
Calories	3090.7

Total Fat 132.0g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 311.6mg	0%
Sodium 4347.9mg	0%
Total Carbohydrate 441.2g	0%
Dietary Fiber 118.0g	0%
Total Sugars 96.8g
Protein 103.0g	0%

Vitamin D 238.7IU	0%
Calcium 3636.5mg	0%
Iron 24.8mg	0%
Potassium 11167.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 12.2%

Carbs: 52.4%