Imagine a dish that transforms the humble butternut squash into a creamy, cheesy masterpiece that will have your dinner guests begging for seconds. This Butternut Squash Parmesan Gratin is not just a side dish – it's a culinary experience that combines the sweet, nutty flavor of butternut squash with the rich, salty goodness of Parmesan cheese and a crispy breadcrumb topping. Perfect for cozy family dinners or impressive dinner parties, this recipe is about to become your new favorite way to enjoy seasonal vegetables.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and sliced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into thin, uniform pieces approximately 1/4 inch thick.
- In a small bowl, combine minced garlic, thyme, salt, and pepper. Mix these seasonings thoroughly to distribute evenly.
- Layer the sliced butternut squash in the prepared baking dish, slightly overlapping each slice to create an attractive pattern. Sprinkle the seasoning mixture over the squash layers.
- Pour the heavy cream evenly over the squash, ensuring all slices are lightly coated. This will help create a creamy, rich texture during baking.
- Generously sprinkle grated Parmesan cheese over the entire surface of the squash, covering it completely.
- In a separate small bowl, mix breadcrumbs with a little olive oil to help them brown nicely. Scatter the breadcrumbs evenly across the top of the gratin.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes covered.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the cream to set and makes serving easier.
- Serve hot as a side dish, garnishing with fresh thyme leaves if desired. The gratin can be accompanied by a light salad or roasted meats.
Tips
- Slice Uniformity is Key: Use a mandoline or a sharp knife to create even 1/4-inch thick squash slices. This ensures consistent cooking and a beautiful presentation.
- Moisture Management: Pat the squash slices dry before layering to prevent excess water from making your gratin soggy.
- Cheese Pro Tip: Use freshly grated Parmesan for the best flavor and melting properties. Pre-grated cheese often contains anti-caking agents that can affect texture.
- Breadcrumb Hack: Toast the breadcrumbs with a little olive oil before sprinkling to enhance their golden-brown crispiness.
- Make-Ahead Magic: You can prepare this gratin up to a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Serving Suggestion: Let the gratin rest for 10 minutes after baking to allow the cream to set and make serving easier and more elegant.
- Customize Your Flavor: Experiment with herbs like rosemary or sage instead of thyme, or add a sprinkle of nutmeg for extra warmth.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
