Reviewed: Nov. 23, 2009

I made this last night for a Pre-Thanksgiving get together and everyone was raving about it!! Almost everyone asked me for the recipe. Little did they know, they were the guinea pigs. I WILL BE MAKING THIS FOR THANKSGIVING!!! Only thing that I'll do different (and this was my mistake not the recipe) I mixed all the cheeses and bread crumbs in with the squash instead of just pouring it on top. It still turned out wonderful but looked a little mushy. Can't wait to make this one again. Tip: ask for the Gruyere cheese from the deli they will cut you off a piece, it ended up being $8 cheeper than buying 2 from the case which would only make one batch, buying from the case I'll actually be able to make 2 more dishes.

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Melissa

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Nov. 14, 2009

Absolutely awesome. My son who doesn't like squash, really like this! Only down side is that it makes alot and doesn't reheat well! We will definatly be making this again

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Heather A

Cooking Level: Expert

Home Town: Heppner, Oregon, USA

Living In: Lexington, Oregon, USA

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Reviewed: Nov. 2, 2009

what a delicious recipe!

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ACLAIRE212

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Reviewed: Oct. 14, 2009

This was excellent! I didn't change a thing! My husband who usually won't eat stuff like this, loved it too!! Crust was perfect. Never thought of mixing bread crumbs with the cheese, and the rosemary topped it! Thanks for a great recipe, I will be keeping this one!

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BETLUU

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Reviewed: Oct. 10, 2009

We loved this recipe. I cut out the herbs all together because I wanted to really taste the squash and cheese. I also used swiss, chedder and parm. Thought it was the perfect autumn dish. Next time I will cut out the brown sugar because I think the squash is sweet enough.

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lsmohler

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Reviewed: Oct. 10, 2009

Definitely a repeat recipe in our house. Next time I am going to try mixing half of the cheese mixture with squash. Using it all on top was a little thick.

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ConnieMJ

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 17, 2009

I normally don't like squash, but I love this dish!! It is definitely something i will make again.

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Oti Katadoc

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Reviewed: Sep. 9, 2009

I made this for a labor day get together and it was awesome. I have never had butternut squash before but I definitely loved this recipe. It has a wonderful flavor. I used regular swiss and sharp cheddar to cut cost and it was still wonderful. will definitely make again.

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stormfire82

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Aug. 11, 2009

I made this a week ago and it was wonderful. My husband and I were very surprised with how delicious this was. We used red onions and used mozzarella and colby cheese (that's what we had available). We will definitely make this again, and I will probably introduce this to my humongous family on Thanksgiving. Thanks!

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mic_babe

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Reviewed: Apr. 19, 2009

I made this for Easter I guess I somehow forgot to review it. I loved this dish! And so did my family I did have to change the recipe a little bit because I couldn't find Gruyere cheese at any of my grocery stores. So I used a smoked swiss/cheddar cheese that I found recently. I don't know if this was a close substitute but I thought it worked really well. I have only had butternut squash one way so I was excited to try it differently. I'm so glad I found this recipe. Thanks!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 20, 2009

This recipe will definitely make it into my repertoire, but it sure takes a long time to make. Save time by peeling and chopping your butternut squash in advance. I used vegetable broth to make this a veggie recipe. It was great!

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Claire T.

Cooking Level: Beginning

Home Town: Shreveport, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 30, 2008

I made this dish for our Christmas dinner and it was a huge success. I didn't have fresh Tyme or Rosemary so what I did was added 1-l/2 tsp of Herb de Province which has Tyme & Rosemary included, plus I had my sister who is celiac, therefore, I had to use rice crackers crushed. The topping was so delicious that I would use it on other casseroles that call for a crumb topping or corn flake topping just to dress up the dish.

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Barb P.

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Reviewed: Dec. 21, 2008

I have not made this recipe, though, I know that without a doubt it would be scrumptious!!! Based on the last reviewer's critique, I am on the same page as she/he is. Yes, of course, everything tastes GREAT with lots of cheese, fresh herbs, and even bacon - how can you go wrong with these ingredients? I'm absolutely certain that this recipe is a veritable crowd-pleaser, but like the last reviewer, I simply can't afford to spend $20-$30 on a single recipe anymore - even for the holidays. When I need to make a dinner that will thrill all of my friends whether they be omnivores, carnivores, vegetarians, vegans, etc., I always start with ALLRECIPES. Most of these recipes are really quite simplistic and very good, but some can be rather pricey. I'm suggesting, in this rather depressed economy, that we start to submit recipes that are back to the basics, that are affordable with a minimal amount of $$ spent.

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STRAVIS2

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 21, 2008

I thought this was very good, I love crunchy cheese toppings on dishes. However, I do think that the strong flavor of the Gruyere and Parmesan cheeses were too much of a contrast, it overwhelmed the delicate flavor of the squash. I will definitely make this again, but next time I will experiment with some milder cheeses.

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PMJNSTN

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Nov. 26, 2008

i tried a couple sweet potatoe recipes to take for our thanks. dinner. I settled on this one and those that like sweet potatoes loved it. My store didn't have guryere so i used mozz. also being veg. i used veg broth then put parm on top and let brown. Thanks

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 17, 2008

I can't believe that I forgot to rate this one - not like he needs another rave review, but I loved this recipe, and will make it often. For those worried about the expense of the Gruyere cheese, you can also make it with mozzarella or cheddar or a nicely flavorful swiss. I have my own all year herb pots so I made it with fresh rosemary and thyme.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Nov. 13, 2008

I'm new to this website and I can't find a place to ask a question about this recipe...Is this something that I can make ahead of time? It sounds delicious, I'm concerned that if I make it ahead of time it won't reheat well? What do you think? Thanks!

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Laura

Cooking Level: Intermediate

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 29, 2008

I have made this for 30 odd years. The 1st part can all be done on the stove top in a large saucepan. Just add the butternut along with the garlic and onions. Cook 5 min.,then add the stock,cover with lid. Bring to boil, reduce heat, simmer till tender.Remove lid turn up heat and reduce liquid till just moist. (don't let it burn). Put in baking dish and add topping. Just use tasty chedder and parm., cheese. The herbs over power the expensive cheese so why waste your money.

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Clare

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

This takes a few steps and some time, but it's really good. It's also very easy. I didn't use any cheese other than cheddar and parmesan, but it's still really good that way. Thanks for the recipe--another good way to make squash. :o)

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 20, 2008

Maybe I did something wrong- There didn't seem to be enough cheese at all...the topping was good but the squash was pretty bland. I wanted it to be more flavorful.

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mindy

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Merritt's Butternut Squash Gratin

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