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Butternut Squash Gratin
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Butternut Squash Gratin

A delicious butternut squash gratin. The perfect side dish for Thanksgiving or any weeknight meals.
Prep Time 30 minutes
Cook Time 55 minutes
Course Side Dish
Cuisine American
Servings 6


  • 3 pounds butternut squash , (about 7½ cups cubed butternut squash)
  • 3 cups chopped yellow onion
  • 3 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ¾ teaspoon McCormick® dried thyme
  • ½ teaspoon McCormick® garlic powder
  • ¼ teaspoon McCormick® ground nutmeg
  • ¼ teaspoon McCormick® ground sage
  • 2 teaspoon kosher salt, (use less or more according to your liking)
  • ¾ teaspoon black pepper, (use less or more according to your liking)
  • ½ cup heavy cream
  • ½ cup a combination of cheddar and gruyere cheese, (or gruyere cheese only)

For Toppings:

  • 2 tablespoon grated parmesan cheese
  • cups panko bread crumbs
  • 2 tablespoon olive oil


  • Preheat the oven to 350°F.

Cook the Onion and Squash in a skillet:

  • Melt 2 tablespoons of butter and 1 tablespoon of oil in a large, ovenproof skillet over medium-high heat.
  • Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  • Stir in the squash, garlic powder, ground nutmeg, ground sage, salt, and black pepper, cover and cook for 10 minutes, stirring occasionally.

Bake the Squash gratin in the Oven:

  • Spoon the squash mixture into the prepared baking dish or use an ovenproof skillet.
  • Pour the heavy cream over the mixture evenly.
  • In a medium bowl, combine the bread crumbs and 2 Tbs. olive oil and mix in the Gruyère and cheddar cheese. Sprinkle evenly over the squash. Bake for 35 to 40 minutes, or until the top is browned and the squash is very tender.
Keyword butternut squash gratin, butternut squash casserole
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