Parmesan Butternut Squash Gratin Recipe

Parmesan Butternut Squash Gratin Recipe

How To Make Parmesan Butternut Squash Gratin

Slices of butternut squash are coated with parmesan, panko, herbs and garlic to make this squash gratin, a unique side dish that’s great for fall.

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 1butternut squash,(2½ lb), ends trimmed, peeled, halved and seeded then sliced into ½ inch thick slices
  • 5tbspsalted butter
  • 3clovesgarlic,minced
  • salt and freshly ground black pepper
  • ½cupplain panko bread crumbs
  • ½cupparmesan,finely grated
  • ½tspthyme,dried
  • ¼tspsage,dried
  • ¼cupfresh parsley,chopped

Instructions

  1. Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.

  2. In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook for 1 minute. Remove from heat.

  3. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 tablespoon of the butter garlic mixture over panko mixture then toss to evenly coat. 

  4. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. 

  5. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven for 35 to 40 minutes until tender. Then, if topping is not browned, increase heat to 425 degrees F and bake for 5 minutes longer.

  6. Sprinkle with fresh parsley and serve warm.

Nutrition

  • Calories: 192.85kcal
  • Fat: 13.10g
  • Saturated Fat: 8.15g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 3.44g
  • Polyunsaturated Fat: 0.48g
  • Carbohydrates: 14.61g
  • Fiber: 2.08g
  • Sugar: 2.14g
  • Protein: 6.06g
  • Cholesterol: 33.87mg
  • Sodium: 272.28mg
  • Calcium: 208.95mg
  • Potassium: 333.69mg
  • Iron: 1.00mg
  • Vitamin A: 561.03µg
  • Vitamin C: 21.44mg
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