Butternut Squash Casserole (Gratin) Recipe

If you’re looking for the ultimate cozy, creamy, and cheesy side dish that just feels like a warm hug on a plate, you’ve got to try this Butternut Squash Casserole (Gratin) Recipe. I absolutely love how this dish transforms simple butternut squash into something indulgent yet comforting, perfect for chilly evenings or holiday dinners. Stick around—I’ll walk you through every tip and trick so your gratin turns out perfect every single time.

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Ingredients You’ll Need

Every ingredient in this Butternut Squash Casserole (Gratin) Recipe works together to build a comforting dish with layers of creamy, herby flavor and gooey cheese. When shopping, look for a firm butternut squash with smooth skin and fresh herbs for the best taste.

• Double cream/whipping cream: Use full-fat cream to get that silky, rich texture—don’t swap for half and half or single cream unless you want a thinner sauce.
• Bay leaves: These add subtle earthiness; just remember to remove them before serving.
• Thyme sprigs: Fresh thyme lends a delicate herbal note that complements the squash beautifully.
• Garlic clove: Crushed garlic infuses the cream, giving it a gentle warmth without overpowering other flavors.
• Nutmeg: Just a touch here—nutmeg and squash are magic together, adding a softly spicy undertone.
• Butter: Buttering the baking dish prevents sticking and adds extra richness.
• Butternut squash: Peeled, deseeded, and thinly sliced so it cooks evenly and layers beautifully.
• Mature white Cheddar: I prefer cheddar for its sharpness, but you can experiment with gruyère or fontina if you like a different cheese character.

Variations

I love that this Butternut Squash Casserole (Gratin) Recipe is such a blank canvas—you can make it your own easily. I’ve switched up cheeses and even added a crunchy topping for a fun twist. Feel free to experiment based on what you have in your fridge or your dietary needs.

• Cheese Swap: Sometimes I swap the cheddar for gruyère or parmesan for a nuttier flavor; it’s an easy way to elevate the dish.
• Breadcrumb Topping: For extra crunch, sprinkle Panko mixed with melted butter over the cheese before the final bake—I discovered this adds fantastic texture.
• Dairy-Free Version: Try coconut cream and a vegan cheese alternative to make it friendly for dairy allergies, though it won’t be quite as rich.
• Herb Variations: Rosemary or sage work beautifully if you don’t have thyme on hand.

How to Make Butternut Squash Casserole (Gratin) Recipe

Step 1: Infuse Your Cream with Flavor

Start by mixing your double cream with the crushed garlic clove, fresh thyme sprigs, bay leaves, and a pinch of nutmeg in a small saucepan. Bring this mixture just to a boil over medium heat, then immediately remove from the heat and let it sit for about 10-15 minutes. This infusion step is where the magic happens—you’re building a fragrant, mellow base that will soak into your squash slices for layers of taste. Don’t rush this; letting those herbs steep really makes the difference.

Step 2: Prepare the Butternut Squash

While the cream is infusing, peel and deseed your butternut squash, then slice it thinly—about ¼ inch thick is ideal. Thin slices not only ensure that the squash cooks evenly but also let the cream penetrate every bite. If you struggle with peeling butternut squash (I used to too!), try microwaving it for a minute to soften the skin or use a sharp, sturdy peeler.

Step 3: Layer and Bake Your Casserole

Butter a large shallow baking dish—this prevents sticking and adds richness. Layer half your sliced squash neatly in the dish, then pour half of your infused cream over it. Add the second layer of squash and pour over the remaining cream. Cover your dish tightly with foil and bake in the oven preheated to 350°F (180°C) for about 30 minutes. This step lets the squash get tender and soak in that fragrant cream without drying out.

Step 4: Add Cheese and Finish Baking

Remove the foil and sprinkle your grated mature white Cheddar generously over the top. Pop it back in the oven uncovered for another 20 to 30 minutes until the cheese is gloriously melted, golden brown, and bubbling at the edges. Keep an eye on it near the end—everyone loves a golden crust, but you don’t want it to burn. This final bake brings everything together into the perfect gratin texture: creamy, cheesy, and just a little crunchy on top.

How to Serve Butternut Squash Casserole (Gratin) Recipe

Garnishes

I usually sprinkle a few fresh thyme leaves over the top right before serving for a pop of color and a hint of fresh herby fragrance. Sometimes a little cracked black pepper or finely chopped chives adds a nice touch too. It’s these little garnishes that take the dish from delicious to restaurant-quality in presentation.

Side Dishes

This Butternut Squash Casserole (Gratin) pairs beautifully with roasted chicken, grilled pork chops, or even a simple green salad to lighten things up. On chilly nights, I love serving it alongside some crusty bread to soak up all that creamy goodness.

Creative Ways to Present

For holiday dinners or special occasions, I’ve tried layering the squash slices in neat overlapping circles, like a rustic tart, which looks stunning before it even goes in the oven. You can also portion into individual ramekins for elegant single servings that impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Butternut Squash Casserole (Gratin) tightly with foil or store in an airtight container and refrigerate for up to 3 days. I like reheating it in the oven to preserve the texture rather than the microwave, which can make the cream separate or the cheese rubbery.

Freezing

This gratin freezes surprisingly well! I freeze it before adding the cheese topping to keep flavors fresh, then add the cheese and do the final bake fresh from the freezer. Just thaw overnight in the fridge before finishing the bake. This trick keeps the texture intact better than freezing a fully cooked dish.

Reheating

Reheat leftovers covered with foil at 350°F (180°C) for 20-30 minutes until warmed through, then uncover and pop under the broiler for a couple minutes to revive the golden crust. This method brings back that freshly baked magic every time.

FAQs

Final Thoughts

This Butternut Squash Casserole (Gratin) Recipe has become one of my absolute favorites for those times I want comfort food with a bit of elegance. It’s a dish that impresses guests but is easy enough for busy weeknights. The way the cream, herbs, and cheese combine with sweet squash makes it completely irresistible. I really hope you give this recipe a go—it hits all the right spots and will likely become a staple in your cooking rotation, just like it did in mine.

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