Butternut Squash Gratin
Prep Time
Cook Time
Total Time
This easy butternut squash gratin is fall comfort in an elegant baking dish.
Recipe Type: Side
Yield: 4 Servings
  • 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
  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.
Kosher dairy, Vegetarian, Gluten free (with GF bread crumbs)
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/butternut-squash-gratin-and-friday-blog-hop/