Butternut Squash Gratin
This Butternut Squash Gratin features tender squash topped with crispy breadcrumbs and Parmigiano. An easy side dish that's perfect for fall.
Servings: 4 servings
Calories: 213kcal
Ingredients
- 21 ounces butternut squash (cleaned)
- 1-2 sprigs rosemary
- 2-3 pinches salt (maybe more)
- 1-2 dashes black pepper
- 1 clove garlic (finely chopped)
- 2 tablespoons olive oil
FOR THE TOPPING
- ¼ cup bread crumbs
- ¼ cup freshly grated parmigiano
- 2 sage leaves (finely chopped)
- 1-2 tablespoons olive oil
Instructions
- Chop the squash into ½ inch cubes or a little bigger if you prefer.
- Pre-heat the oven to 375F/190C.
- In an oven proof skillet add 2 tablespoons of olive oil, rosemary sprigs and garlic cook on medium heat for about 1-2 minutes. Add the squash, sprinkle with salt and pepper, cook for 15 minutes if needed add 3-4 tablespoons of water, stirring occasionally (making sure it doesn't stick), in the last 5 minutes lower the heat and cover the skillet. When the squash is cooked remove the rosemary from the pan and remove from the heat.
FOR THE TOPPING
- In a small bowl mix together the bread crumbs, parmigiano and chopped sage.
- Sprinkle the topping mixture over the squash and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15 minutes or until golden. Serve immediately. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, leaving uncovered to help crisp the topping. You can also microwave individual portions, although the topping will soften.
For the best texture, I don’t recommend freezing, as the squash can become soft and the breadcrumb topping can lose its crunch.
Nutrition
Calories: 213kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 350mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15872IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 2mg | Phosphorus: 105mg