This sweet & savory Parmesan Butternut Squash Gratin is colorful and delicious. A perfect addition to your turkey day spread.
We all have traditional dishes that we serve each and every year. You know the ones.
- Mom’s Homemade Cole Slaw.
- Grandma’s broccoli casserole.
- My family’s current favorite, Mushroom & Leek Bread Pudding in place of the old stuffing we loved for years.
Let’s continue to make some new traditions with a new or improved dish here and there.
This gratin can easily be prepared the day before your gathering. Anytime I can get a head start on my Thanksgiving Day menu, I’m a happy girl. What you’ll need…
- Butternut squash
- Butter
- Garlic
- Panko bread crumbs
- Freshly grated parmesan cheese
- Salt & freshly ground black pepper
- Fresh parsley
It’s important to be sure your squash slices are uniform in thickness to ensure that they roast evenly. I find that my stainless steel scraper with the measuring guide along the edge comes in handy to keep me in check.
- Heat your oven to 375°F.
- Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray.
- Peel, halve lengthwise and seed the squash; cut into 1/2-inch-thick slices.
- Arrange in the prepared baking dish with slices overlapping slightly.
- Do your best to make two rows of overlapping slices.
- In a 2-quart saucepan, melt the butter over medium heat.
- Reduce heat to low.
- Add the garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor.
- Do not let the butter brown.
- In a small bowl, mix panko bread crumbs and parmesan cheese.
- Add one tablespoon of the butter-garlic mixture to the crumbs and mix well.
- Brush the squash slices with remaining butter-garlic mixture.
- Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes.
- The squash should be tender when pierced with a fork.
- Increase oven temperature to 425°F.
- Bake 5 to 10 minutes longer or until lightly browned.
- Before serving, sprinkle chopped parsley over top.
Folks, this Parmesan Butternut Squash Gratin can be made gluten-free.
In fact, the panko bread crumbs used here happen to be gluten-free.
parmesan butternut squash gratin
Adapted from Betty Crocker
Perfect addition to your holiday table.
Ingredients
- 1 butternut squash (2 1/2 pounds)
- 1/4 cup butter
- 2 large garlic cloves, finely chopped
- 1/4 cup panko bread crumbs (or gluten-free panko bread crumbs)
- 1/3 cup freshly grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
-
Heat oven to 375°F. Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray.
-
Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange in the prepared baking dish with slices overlapping slightly.
-
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
-
In a small bowl, mix panko bread crumbs, parmesan cheese and 1 tablespoon of the butter-garlic mixture.
-
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
-
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with a fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
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