Butternut Squash Gratin

Butternut Squash GratinRecipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps


The flavors in Butternut Squash Gratin blend nicely and deliver the perfect fall side dish.
Serves: 10

Cost per Serving:



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3 pounds butternut squash, peeled, seeds removed, flesh cut into chunks
1 onion, finely chopped (about 1 cup)
3 cloves garlic, minced
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh sage
2 teaspoons salt
1 teaspoon pepper
1 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces


Prep: 25 Minutes
Cook: 40 Minutes

1. Preheat oven to 400ºF. Grease a 9-by-13-inch baking dish. Using the shredding attachment of a food processor, shred squash. In a large bowl, toss squash with onion, garlic, nutmeg, sage, salt and pepper.

2. Spread squash mixture evenly in baking dish. Pour cream over top and dot with butter. Cover with foil and bake until tender, about 40 minutes.

Created date

October 2013

Nutritional Information

Calories 199
Fat 13 g
Satfat 8 g
Protein 3 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 42 mg
Sodium 478 mg