Thursday, October 1, 2015

Butternut Squash Parmesan Gratin

Butternut Squash Gratin is perfect side dish for any meal. The crispy panko is perfect with the soft, buttery squash, then with the garlic, hint of salt from the parmesan, the thyme and sage are just perfect. This meal will be perfect on your dinner table also for the holidays. This is the one very unique and will be the ahh.. of your table..If you do not think you like butternut squash, this will turn you into a lover if this squash. Please start cooking with squash, their are so many recipes that this healthy squash will work perfectly in, I will help you by posting some dishes that I love with squash in it..

My family was never crazy about it, this year I am baking away with this butternut squash and great things are happening, finding these great recipes, they loved it and so did I. Enjoy!!


  • 1 (2-3 pound) butternut squash, trim ends, peel, halved and seeded then sliced into 1/2-inch thick slices
  • 3 Tablespoons butter
  • 3 Tablespoons olive oil 
  • 3 cloves garlic, minced finely 
  • Salt and freshly ground black pepper
  • 1/2-1 cup panko bread crumbs, plain 
  • 1/2 cup finely grated parmesan
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 cup chopped fresh parsley, for topping 
  • Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them. 
  • In a small saucepan, melt butter and olive oil over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat. 
  • In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter, olive oil, garlic mixture over panko mixture then toss to evenly coat. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer. 
  • Sprinkle with fresh parsley and serve warm.

  • Recipe slightly adapted and photo source: adapted slightly from Betty Crocker 

No comments: