Butternut Squash Gratin

Butternut Squash Gratin

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lyss8 0

"This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this."
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1 h 15 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 238 mg
  • 10%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
  2. Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
  4. Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
  5. Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.


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We loved this. It's a very mild side dish that isn't going to interfere with any other part of your meal, but it's almost creamy and just loaded with flavor. Thanks lyss8 for a special new sid...

I'm vegan so I substituted cashew cream and I added dried cranberries. Very yum!

I was looking for a different recipe for squash and used this one. It was very good but I think it needs a little something for more flavor. I think the next time I make it I will try adding so...

This is my new go-to! My husband requested that I make this at least once a week, and he isn't one for recipe redos! I actually forgot to add the sage the first time I made this, and it still tu...

Good recipe. I added a little more butter for more flavor. however, the butternut squash makes this dish moist enough. Well received by my guests.

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