Recipe Library

Butternut Squash Gratin

Butternut squash slices soften into a silky base beneath a bubbling layer of thyme scented milk and parmesan. A crisp golden panko crust crackles over the creamy, lightly garlicky filling.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Butternut Squash Gratin
Total
55 min
Prep
10 min
Cook
45 min
Serves
6

Nutrition per Serving

Calories
161
Protein
5g
Carbs
24g
Fat
6g
Fiber
4g
Sugar
5g
Sodium
250mg

Ingredients

  • 2 lb 1 medium butternut squash, peeled
  • ½ cup 2% reduced fat milk
  • 2 garlic cloves (minced)
  • 1 small shallot (minced)
  • 1 tbsp chopped fresh thyme
  • 1/3 cup fresh grated parmesan cheese
  • ¾ teaspoons kosher salt (divided)
  • Freshly ground black pepper (to taste)
  • Cooking spray
  • 2 tbsp unsalted butter
  • ½ cup whole wheat or gluten-free panko

Instructions

  1. Preheat oven to 400 degrees.
  2. Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.
  3. In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper.  Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray.  Transfer squash mixture to casserole dish and set aside.
  4. In a medium microwave safe bowl, melt butter.  Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper.  Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes.  Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)