When the weather starts to cool down, there’s nothing quite like the warm, comforting aroma of Parmesan Butternut Squash Gratin wafting through the house. As a busy mom, I find solace in recipes that not only bring the family together but also fill the home with a sense of nostalgia and warmth. This dish has been a staple in our home for years, a perfect blend of creamy goodness and delightful crunch that makes it an absolute favorite among my family.
What I love most about this recipe is its simplicity. With just a few ingredients, you can create a dish that feels like a hug in a casserole dish. I remember the first time I made it for a family gathering; everyone raved about the flavors and how perfectly the butternut squash cooked. It’s funny how something as simple as a squash can transform into a dish that brings everyone around the table, sharing stories and laughter.
This gratin is not only delicious but also versatile. It can be served as a side dish for any meal, or even as a main course paired with a light salad. Plus, it’s an excellent way to get some veggies in without anyone even realizing it! So, if you’re looking for a recipe that’s not just tasty but also a little bit heartwarming, give this one a try. Your family will love it, and you’ll love how easy it is to make!
Making Parmesan Butternut Squash Gratin
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Ingredients
- 1 butternut squash (2 1/2 lbs), peeled, halved, seeded, and sliced into 1/2-inch pieces
- 5 tablespoons salted butter
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup plain panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 cup fresh parsley, chopped
Directions
Begin by preheating your oven to 375°F. Prepare a 13×9-inch baking dish by lightly spraying it with cooking spray. Arrange the butternut squash slices in the dish, slightly overlapping them for even cooking.
In a small saucepan, melt the butter over medium heat. Once melted, reduce the heat and add the minced garlic, sautéing it for about a minute until fragrant. Remove the saucepan from the heat and set aside the garlic butter.
In a bowl, mix together the panko breadcrumbs, grated Parmesan, thyme, sage, and a bit of salt and pepper. Pour about 2 tablespoons of the garlic butter mixture over this breadcrumb mixture and toss until everything is well coated.
Brush the remaining garlic butter over the arranged squash slices, seasoning them generously with salt and pepper. Evenly distribute the breadcrumb mixture over the top of the squash.
Bake in the preheated oven for about 35 to 40 minutes, until the squash is tender. If you desire a golden-brown topping, increase the oven temperature to 425°F for the last 5 minutes of baking.
Before serving, sprinkle with fresh parsley for a pop of color and added flavor. Enjoy this cozy dish with your loved ones!
Storing Suggestion
This gratin can be stored in an airtight container in the refrigerator for up to three days. Just reheat it in the oven or microwave until warmed through before serving again.
Cooking Tips
For a little twist, consider adding some crumbled bacon or sautéed onions to the breadcrumb mixture for extra flavor. You can also substitute the butternut squash with sweet potatoes or even zucchini during the summer months.
Serving Suggestions
This gratin pairs wonderfully with roasted chicken or a simple green salad. For a special touch, serve it alongside a glass of white wine to enhance the meal’s flavors.
Ingredient Substitutions
If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine, though the texture may differ slightly. You can also use any cheese you have on hand, like cheddar or mozzarella, in place of Parmesan for a different flavor profile.
Seasonal Variations
In fall, you can incorporate seasonal spices like nutmeg or cinnamon for added warmth. During the summer, consider using fresh herbs like basil or oregano to complement the squash’s natural sweetness.
Allergen Information
This recipe contains dairy from the butter and cheese. For a dairy-free version, substitute the butter with a vegan alternative and use nutritional yeast in place of Parmesan cheese for a cheesy flavor without the dairy.
FAQ
Can I prepare the gratin ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for a day. Just remember to let it sit at room temperature for about 30 minutes before baking.
How do I know when the squash is fully cooked?
The squash is fully cooked when it is fork-tender. If you can easily pierce the flesh with a fork, it’s ready. The top should also be golden brown.
Can I freeze the leftovers?
Yes, you can freeze the gratin. Make sure to cool it completely before transferring it to a freezer-safe container. It will last for about two months in the freezer. Reheat it in the oven straight from the freezer.
What can I serve with this dish?
This gratin is perfect alongside grilled meats or as a main dish with a hearty salad. It also goes well with crusty bread to soak up any leftovers!
Can I use other vegetables?
Yes! You can mix in other vegetables like zucchini, carrots, or even cauliflower. Just make sure to cut them into similar sizes to ensure even cooking.
Is this dish suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. It’s a great option for meatless meals, packed with flavor and nutrients!
Parmesan Butternut Squash Gratin
Ingredients
- 1 butternut squash (2 1/2 lbs), peeled, halved, seeded, and sliced into 1/2-inch pieces
- 5 tablespoons salted butter
- 3 minced garlic cloves
- Salt and ground black pepper to taste
- 1/2 cup plain panko crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F. Lightly coat a 13x9-inch baking dish with cooking spray, then arrange the squash slices, slightly overlapping, in the dish.
- In a small saucepan, melt the butter over medium heat. Lower the heat and stir in the minced garlic, cooking for about 1 minute. Remove from the heat and set aside.
- In a mixing bowl, combine the panko crumbs, grated parmesan, thyme, sage, and a pinch of salt and pepper. Drizzle about 2 tablespoons of the butter-garlic mixture over the crumb mix, and toss until evenly coated.
- Brush the remaining butter-garlic mixture over the squash slices. Season the squash with salt and pepper, then evenly sprinkle the crumb mixture on top.
- Place the dish in the oven and bake for 35 to 40 minutes, or until the squash becomes tender. If the topping isn’t golden enough, raise the temperature to 425°F and bake for an additional 5 minutes.
- Garnish with fresh parsley before serving warm.
