An easy, cheesy butternut squash side dish… with an impressive presentation! The best new Thanksgiving side dish. 🙂
If you make ONE new Thanksgiving side dish this year, this totally should be the one! It is absolutely perfect, and a great way to introduce butternut squash to squash skeptics. I mean, isn’t it gorgeous… golden and beautiful?!? One of the fun things about butternut squash is it’s shape. It’s just so BIG for a vegetable! It’s always a shame to take the fun shape and puree it up into soup, mac and cheese, etc. Don’t get me wrong, those are delicious ways to enjoy this sweet ‘n nutty squash. But I always like to do something different! And this au gratin starring butternut squash is definitely different. Ben looked a picture and asked if it was potatoes. No, no, it’s not. But that doesn’t mean it’s not amazing!
With this Parmesan Butternut Squash Au Gratin you’ve got SO many layers of flavor. Sweet squash, garlic butter, crisp bread crumbs, Parmesan, and fresh herbs. Ohhh yum. It’s just so good. I’m not sure how anyone could resist. I couldn’t keep my fork outta the serving dish!
It’s the kind of side that’s perfect on its own–hearty, cheesy, and delicious with the perfect balance of flavors. However, I’m sitting here on my couch dreaming of ways to, shall we say, enhance the amazingness for Thanksgiving day. Isn’t Thanksgiving about going all over the top? Adding some chopped bacon to the topping, layering butternut squash with sliced apples, or even drizzling the whole dish with some pesto just sounds wonderful to me! But even without those enhancements, this butternut squash dish is such a winner! Hope it brings joy to your table this year. So sorry, so cheesy. 🙂
one year ago: Butternut Squash Quinoa Salad
two years ago: Pork, Apple, and Ginger Stir Fry
three years ago: Thai Seared Shrimp with Tomato, Basil, and Coconut
four years ago: Stovetop Mac & Cheese with Broccoli
Parmesan-Butternut Squash Au Gratin
from Betty Crocker
Ingredients:
- 1 medium butternut squash [about 2 1/2 pounds]
- 1/4 cup butter
- 2 large cloves garlic, minced
- 1/4 cup panko bread crumbs
- 1/3 cup grated Parmesan
- 1/8 teaspoon black pepper
- 1/4 cup chopped herbs – like oregano or parsley
Directions:
Preheat oven to 375 degrees F. Grease a large baking dish [9×13 inch pan, or a 10 inch round baking dish] with cooking spray.
Poke butternut squash all over with a fork, then microwave for about 2 minutes. Remove and cool for a few minutes before peeling. This makes it much easier to peel and slice the squash. Peel butternut squash, then halve and deseed. Slice squash into 1/2 inch thick slices, then arrange in bottom of baking dish, overlapping as necessary.
In a small saucepan, melt butter over medium heat. Turn to low and add garlic. Stir constantly as butter cooks for 2-3 minutes. Don’t brown the butter, just cook until garlic softens.
In a small bowl, stir together panko, Parmesan, pepper, and 1 tablespoon garlic butter. Brush  remaining garlic butter over squash, then sprinkle with panko mixture.
Bake for 30-40 minutes, until squash is cooked through. Turn oven up to 425 degrees F and cook for another 5 minutes or so, or until topping turns golden brown. Top with herbs before serving.
The Pajama Chef 
Oh wow! This looks absolutely glorious. I’ve been using butternut squash so much this autumn/winter & I’m always looking for new was to incorporate it into my dish. Your gratin is a fantastic idea. It reminds me a little of a tian I made a while back & I’d love your thoughts on it! http://goodfoodmarsh.wordpress.com/2014/08/18/tian-provencal/
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I saw this on your FB the other day, and drooled over the keyboard. I’m usually a potato girl, but this is one time I’d be okay with forgoing the starch for some squash heaven.
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who says you can’t have both!?!? 🙂
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