Butternut Squash Gratin and Friday Blog Hop

Have you recovered from your food coma yet? Did you have a wonderful Thanksgiving with friends and/or family? Pull up a chair and tell me how you spent your holiday (yes, I know I am being very America-centric here, and I do apologize to my dear international readers who have had to suffer months of food media turkey talk for a meal you don’t eat.) We had a lovely, lovely meal in Tel Aviv with fellow expats, hosted by our friend’s kind and generous parents who fed a bunch of homesick twenty-somethings. There was even cranberry sauce.

This week I’ve already given you Saffron and Butternut Squash Risotto and Pumpkin-Ginger Bread, so I figured I’d top it off with this Butternut Squash Gratin and make it the theme of the blog hop! Are you sick of butternut squash yet? Oh, I hope not because I’m just getting started. This gratin is about as light as gratin gets. Although it has cream and Parmesan, and maybe a little ricotta too, it’s still less cheese and cream than your average gratin but just as delicious. The dash of nutmeg really shines through, lending just the right amount of warm fall spice to the dish while the garlic infuses the cream. Toasted breadcrumbs on the top give it just the right crunch. I can’t wait to see what butternut squash recipes you have to share! (Also, a side note, these are not my best photographs, for which I apologize.)

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5.0 from 3 reviews
Butternut Squash Gratin
 
Prep Time
Cook Time
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This easy butternut squash gratin is fall comfort in an elegant baking dish.
Author:
Recipe Type: Side
Yield: 4 Servings
Ingredients
  • 2 pounds butternut squash, peeled, seeded, and cut into bite-sized pieces
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg
  • 1 heaping teaspoon chopped fresh oregano
  • 2 cloves garlic, roughly chopped
  • ⅓ cup ricotta
  • ¼ teaspoon chili powder (optional; or add more to make it spicy)
  • ½ cup grated Parmesan
  • ¼ cup toasted bread crumbs
Directions
  1. Preheat the oven to 400F.
  2. In a large bowl toss together the squash, cream, nutmeg, oregano, garlic, ricotta, chili powder, and ¼ cup of the Parmesan.
  3. Transfer to a large baking dish or divide among two smaller gratin pans. Cover loosely with tin foil.
  4. Put in the oven and bake for 40 minutes.
  5. Meanwhile, mix together the remaining ¼ cup Parmesan with the bread crumbs.
  6. Remove the squash from the oven and discard the foil. Lightly toss the squash.
  7. Sprinkle evenly with the Parmesan-bread crumb mixture and return to the oven.
  8. Bake for another 10 to 20 minutes, or until the squash is tender and the bread crumbs are lightly browned.
  9. Remove from the oven and allow to rest a few minutes before serving.
Notes
Kosher dairy, Vegetarian, Gluten free (with GF bread crumbs)


44 thoughts on “Butternut Squash Gratin and Friday Blog Hop

  1. J @ ... semplicemente ... j

    My Thanksgiving was so wonderful … the meal was amazing … I actually did not overeat, so I feel great today … I am visiting my sister, and I am full of happiness … I am very, very close to my siblings and enjoy every single second with my family.

    I am stopping by my favorite blogs to wish you and yours a great start to the holiday season!

    • Katherine

      I’m so happy to hear you had such a nice Thanksgiving! It sounds lovely. That is so sweet that your sisters and you are so close. I miss my sister! Thank you so much for stopping by, you’ve put a big smile on my face šŸ™‚

  2. Eri

    I’m so glad you had a wonderful thanksgiving day Katherine!
    Sigh.. I will have a recipe with butternut squash but it’s for next week! Can I add it in your post then?
    Your gratin looks yummy!
    Have a nice weekend!

    • Katherine

      I know what you mean. But once you start branching out it’s hard to stop! I made butternut squash soup for dinner tonight! And glad to hear you didn’t have a Thanksgiving food hangover šŸ™‚ Come to think of it, I behaved myself pretty well too!

  3. Susie Bee on Maui

    Glad you could celebrate the day with others. We were on our own this year so I made…Reservations! We ate a lovely meal at a local restaurant-all the traditional turkey dinner bits and pieces but no washing up.

      • Sarah, Simply Cooked

        We get the autumn vegetables, like crookneck and butternut squashes, pumpkin, and parsnip. But I have not seen canned pumpkin round my part – I bet they have some in the specialty store, though. I don’t get out there much. Actually, I avoid it because I can go a bit spending crazy in there!

        • Katherine

          So interesting! It’s very similar here. I’ve heard you can find canned pumpkin in Jerusalem but I’ve had a few people bring some cans from the States, and I’ve also taken to making my own. I know what you mean about over-spending in specialty food shops!

  4. mjskit

    Sounds like you had a lovely Thanksgiving! Ours was enjoyable and calm in comparison to most holidays. It was just me and the hubby, but we still did the whole turkey and dressing, cranberries and beans. We love leftovers! šŸ™‚ I haven’t purchased a butternut squash this season yet, but it’s time and this is a great recipe to start with! We’ve been eating lots a soup so a gratin sounds perfect!

    • Katherine

      Oh that sounds so nice! We love leftovers too, they’re the best! Yes, this gratin would go great with a soup. I still have my eyes on your pumpkin and chestnut soup! I made a butternut squash and chestnut soup tonight (again with the butternut squash!) but want to make your recipe exactly. Looks so good!

  5. Cassie

    Thanks for the blog hop Katherine! I hope your Thanksgiving was great. I am still recovering from food coma but I would eat this entire dish. I adore butternut squash!

  6. kitchenriffs

    Glad you had a great Thanksgiving – ours was wonderful (but how could it not be? It’s our favorite holiday). I love gratins and love squash in all its forms, particularly butternut. But like Kiri W., I’ve never had a squash gratin? Why is that? That will have to change. Thanks for a terrific recipe.

    • Katherine

      So glad to hear you had a nice Thanksgiving! I’m with you on it being my favorite. Squash gratin is wonderful, and it sounds like something you will love. I hope you enjoy it – let me know!

  7. Judee @ Gluten Free A-Z

    Katherine,
    It was nice that you could have some traditional foods and celebrate Thanksgiving even though you are so far from home. I spent Thanksgiving week at a resort in Mexcio this year enjoying the sun, the spa, and the Tequila! Wasn’t exactly a traditional Thanksgiving, but we enjoyed it

  8. Sharon | Chinese Soup Pot

    Hi Katherine. My Thanksgiving in California was wonderful. Since it is only me, my husband, and my parents, I cooked a Hainenese Chicken Rice dinner instead of a full blown turkey meal. My mom cooked two other simple but delicious vegetable dish and a wonderful Chinese “slow fire” soup. I don’t think I’ve ever had butternut squash gratin before, but I am glad your recipe uses less cheese and cream. I should give your version a try! Glad to hear that you had a wonderful Thanksgiving overseas too!

    • Katherine

      Sharon your Thanksgiving sounds wonderful! All of that food sounds absolutely delicious!!!! I hope you enjoy this gratin if you do make it šŸ™‚ And thanks for stopping by!

  9. Hannah

    Sounds like you had a lovely Thanksgiving celebration! We spent ours in Wash DC with my whole side of the family. Lots of fun and good food! You have a terrific gratin here – I never tire of butternut squash.

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