Butternut Squash Gratin


  • 1 medium-sized butternut squash; peeled, seeds removed, & cut into 3/4-inch chunks {about 3 c. chunks}
  • 1 small onion, finely diced
  • egg
  • 2 T. milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. shredded or grated Parmesan cheese
  • 1/3 c. Panko bread crumbs
  • 1 T. chopped fresh parsley {optional}


  1. Place squash in a large pot; add cold water just to cover squash. Cover and bring to a boil over high heat. Add onions, decrease heat, and simmer gently about 15 minutes until squash is tender and easily pierced with a fork. Drain well.
  2. In a mixing bowl, beat egg slightly. Add milk, salt, pepper, 1/2 cup Parmesan, and Panko. Fold in squash and onions.
  3. Spoon mixture into a greased 9x9-inch baking dish. Sprinkle remaining 1/2 cup Parmesan evenly over top.
  4. Bake at 350 degrees for 45 minutes until heated through and light golden brown on top. Sprinkle with parsley {optional} just before serving.

To prepare in advance:
1. Cook squash and onions up to 2 days in advance.  Refrigerate until ready to assemble the Butternut Squash Gratin.  Mix in remaining ingredients and bake as directed.


2.  Fully prepare Butternut Squash Gratin, but bake for only 30 minutes.  Cool completely and refrigerate for up to two days.  On the day of serving, bake at 350 degrees for about 30 - 40 minutes until heated through.


Source:  The Kitchen is My Playground