Merritt's Butternut Squash Gratin

Merritt's Butternut Squash Gratin

127
Merrittorious 70

"Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared."
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Ingredients

2 h 5 m servings 269 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
  3. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Reviews

127
  1. 162 Ratings

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Most helpful positive review

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,cove...

Most helpful critical review

One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought...

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,cove...

One of the considerations I use in rating any recipe is the cost of the ingredients vs. the taste. Some recipes are worth the expense and some aren't. This one wasn't. My husband and I thought...

Note in response to Laura: Great question! Yes, you can make it all ahead of time, just keep the the squash part and the breadcrumb mixture separate until you are ready to reheat the squash mixt...

Well! I am so glad I picked today to finally make and review this dish! :) I ended up buying an Emmentaler for the Gruyere, as I remember someone recommending it. It was actually slightly chea...

I have been making a version of this recipe for years around the holidays and it always gets rave reviews. For those like me that like to tinker with recipes here are a couple variations I like...

We loved this! My 7yo says the flavor reminds her of stuffing. I brought the price down a bit by using Cheddar and Mozzarella, and used dried herbs (1 tsp each) in place of fresh. We'll be ha...

Okay Merritt, worthy of a 5 star rating!!! I'm a butternut squash *newbie* and this dish was VERY GOOD! My squash came from my garden, so I'm not sure it was 2.5 lbs (measured 9"). Since I was...

boom goes the dynamite. this recipe is the best butternut squash recipe i've seen yet! ROCK OUT WITH YOUR BUTTERNUT SQUASH OUT!!!

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...