Butternut Squash Gratin Recipe

Nutrition Facts

Serving Size: 1/2 cup
    • Calories: 143
    • Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 41mg
    • Sodium: 312mg
    • Carbohydrates: 13g
    • Fiber: 1g
    • Protein: 7g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Butternut Squash Gratin Recipe

Heart Healthy Recipe Diabetes Recipe

This butternut squash gratin is an easy side dish that can be made with fresh or frozen squash. A perfect addition to your Thanksgiving side dishes, this recipe will become a family favorite.


    • 1 medium butternut squash or 3 cups frozen butternut squash
    • 1 Tbsp olive oil
    • 1 cup finely chopped sweet onion
    • 1 egg
    • 1/4 tsp salt
    • 2/3 cup grated Parmesan cheese
    • Black pepper to taste
    • 1/3 cup panko bread crumbs


    • Heat oven to 350°F. Lightly coat a 9- x 6-inch baking dish with nonstick cooking spray.
    • If using fresh squash: With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.
    • Chop peeled squash into 1-inch chunks. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.
    • Alternatively, if using frozen chopped squash, cook the frozen squash according to the package directions.
    • In a skillet, heat olive oil over medium heat until hot. Add the onion and cook until softened, about 3 minutes. Set aside.
    • In a medium bowl, beat egg and salt together. Add 1/3 cup of Parmesan, the sautéed onion and cooked squash and fold together gently to combine. Season with black pepper to taste.
    • In a small bowl, mix panko bread crumbs with remaining 1/3 cup of cheese. Spoon squash mixture into prepared baking dish and top with bread crumb mixture. Bake for 1 hour, or until heated through and cheese is slightly browned. Serve hot.
Yield: 6 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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