This butternut squash gratin combines tender squash with garlic, rosemary and a crispy Parmesan breadcrumb topping. An easy fall side dish for family dinners or your holiday table!
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For more ways to enjoy butternut squash, try my creamy butternut squash soup and creamy squash filled ravioli.
Recipe Overview: Butternut Squash Gratin
No cream needed: Olive oil, garlic and herbs give the squash plenty of flavor without a cream sauce.
Crispy Parmesan topping: Breadcrumbs, freshly grated Parmigiano and sage bake into a golden crust.
Two fresh herbs: Rosemary flavors the sweet squash as it cooks, while sage adds savory flavor to the topping.
One pan side dish: The squash cooks on the stovetop, then finishes in the oven in the same ovenproof skillet for an easy autumn side dish.
As much as I love my creamy cheesy scalloped potatoes, this butternut squash gratin takes a simpler approach, with no cream sauce or layers of melted cheese. It’s more like my Parmesan roasted cauliflower, where tender vegetables and a crispy topping are the stars.
The squash cooks with olive oil, garlic and rosemary before getting a golden Parmesan, breadcrumb topping. I love the combination of sweet squash and savory herbs, and it’s an easy side dish for a fall dinner or to serve with my roasted turkey and stuffing at the holiday table.
Ingredient Notes
- Butternut squash: Weigh the squash after peeling and removing the seeds. Cut it into even ½-inch cubes so it cooks evenly.
- Olive oil: Extra virgin olive oil works well for sautéing the squash over medium heat and adds flavor. You’ll also drizzle a little over the topping to help it brown.
- Garlic and rosemary: Fresh garlic and rosemary sprigs flavor the squash as it cooks. Remove the rosemary sprigs before adding the topping.
- Breadcrumbs: Use regular plain breadcrumbs for a finer crust or panko for a crispier, crunchier topping.
- Parmigiano: I prefer freshly grated Parmigiano for the best flavor. It adds a savory, salty touch to the crisp topping.
- Fresh sage: Finely chop the sage leaves so their flavor is evenly distributed throughout the breadcrumb topping.
How to Make Butternut Squash Gratin
Start by cutting the squash into even ½-inch cubes. I like to keep them small so they cook quickly and you get a little squash and crispy topping in every bite.
Warm the olive oil, rosemary and garlic in an ovenproof skillet over medium heat until fragrant. Keep an eye on the garlic here so it doesn’t brown too much before you add the squash.
Add the squash and season with salt and pepper. Cook, stirring occasionally to prevent sticking. Lower the heat and cover for the last 5 minutes to help soften the squash. It should be tender before you add the topping, then you can remove the rosemary sprigs.
Mix the breadcrumbs, freshly grated Parmigiano and chopped sage.
Sprinkle it evenly over the squash. I like to leave this as a layer on top so it forms a crisp crust.
Drizzle with olive oil and bake until golden. Serve right away while the topping is at its crispiest!
recipe tips
- Keep the squash tender, not mushy: Start checking before the stovetop cooking time is up. A fork should slide into the cubes, but they should still hold their shape. Stir gently so they don’t break apart.
- Watch the topping:Â If the breadcrumbs brown too quickly in the oven, loosely tent the skillet with foil for the remaining baking time.
- Grate your own Parmesan:Â I prefer freshly grated Parmesan from a block for the best flavor and texture in the topping.
- Add a little spice: A pinch of nutmeg complements the sweetness of the squash and the savory Parmesan. Add it with the salt and pepper, keeping it light so it doesn’t overpower the fresh herbs.
Butternut Squash Gratin FAQs
Yes, cook the squash in a regular skillet, then transfer it to a lightly oiled baking dish before adding the topping. Choose a dish that holds the squash in a shallow layer so the topping can crisp evenly.
Add a small splash of broth and gently loosen the squash from the bottom of the skillet. Lower the heat if needed, and add only enough liquid to prevent sticking so the squash doesn’t become watery.
I haven’t tested this version with onion, but a little finely chopped onion should work well. Sauté it in the olive oil until softened before adding the garlic and rosemary, then continue with the squash.
Melted butter should work in place of the olive oil drizzled over the topping, although I haven’t tested it in this recipe. Use the same amount and drizzle it evenly over the breadcrumbs.
This Butternut Squash Gratin is a simple yet flavourful side dish that lets the natural sweetness of the squash shine. Finished with a crisp golden topping of breadcrumbs and Parmigiano, it’s the perfect addition to weeknight dinners, holiday tables, or any autumn meal. Buon Appetito!
- 21 ounces butternut squash (cleaned)
- 1-2 sprigs rosemary
- 2-3 pinches salt (maybe more)
- 1-2 dashes black pepper
- 1 clove garlic (finely chopped)
- 2 tablespoons olive oil
FOR THE TOPPING
- ¼ cup bread crumbs
- ¼ cup freshly grated parmigiano
- 2 sage leaves (finely chopped)
- 1-2 tablespoons olive oil
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Chop the squash into ½ inch cubes or a little bigger if you prefer.
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Pre-heat the oven to 375F/190C.
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In an oven proof skillet add 2 tablespoons of olive oil, rosemary sprigs and garlic cook on medium heat for about 1-2 minutes. Add the squash, sprinkle with salt and pepper, cook for 15 minutes if needed add 3-4 tablespoons of water, stirring occasionally (making sure it doesn’t stick), in the last 5 minutes lower the heat and cover the skillet. When the squash is cooked remove the rosemary from the pan and remove from the heat.
FOR THE TOPPING
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In a small bowl mix together the bread crumbs, parmigiano and chopped sage.
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Sprinkle the topping mixture over the squash and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15 minutes or until golden. Serve immediately. Enjoy!
For the best texture, I don’t recommend freezing, as the squash can become soft and the breadcrumb topping can lose its crunch.
Calories: 213kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 350mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15872IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 2mg | Phosphorus: 105mg
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