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Butternut Squash Gratin

Tender butternut squash cubes baked in a creamy sauce with Gruyère and Parmesan cheese for a perfect holiday side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash peeled, seeded, cubed
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp nutmeg
  • 1 cup Gruyère cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 tsp fresh thyme leaves optional, for garnish

Equipment

  • Baking dish
  • Mixing bowl
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Peel, seed, and cube the butternut squash.
  3. In a small saucepan, melt butter over medium heat. Add garlic and sauté 1 minute.
  4. Stir in heavy cream, salt, pepper, and nutmeg. Heat until warm.
  5. Pour cream mixture over squash and stir to coat.
  6. Transfer to baking dish. Sprinkle Gruyère and Parmesan on top.
  7. Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes until cheese is golden and squash is tender.
  8. Garnish with fresh thyme and serve hot.

Notes

Cut squash evenly for uniform cooking. Cover with foil initially to prevent over-browning.