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Butternut Squash Gratin

Copper gratin dish filled with Butternut Squash Gratin

Cooked squash is layered with sharp and flavorful Gruyere cheese, baguette slices and a leek-white wine mixture in this scrumptious Butternut Squash Gratin. Easy to prepare, and vegetarian, too!

Scale

Ingredients

Instructions

  1. Preheat oven to 400 degrees. Butter a 6 to 8-cup shallow gratin or baking dish.
  2. Cut the squash in half, remove the seeds and place, cut side up, in a rimmed baking pan. Season with salt and pepper, cover with aluminum foil and bake until tender but not mushy, around 1 hour. Set aside and let cool enough to handle. Leave the oven on.
  3. While the squash is cooking, slice the baguette into 1/2-inch pieces and toast the slices until light brown. Set aside.
  4. Heat the olive oil in a medium saucepan over medium heat. Add the chopped leek and 2 teaspoons water; cover and cook over medium-low heat until the leek is soft, about 5 minutes. Stir in the wine. Increase the heat to medium-high and boil, uncovered, for 3 minutes. Remove from the heat and stir in the chicken broth, milk and sugar. Add salt and pepper to taste.
  5. Once the squash is cool enough to handle, reheat the leek mixture.
  6. Scoop the flesh from 1/2 of the squash into large pieces and place in the prepared baking dish, covering the bottom. Place approximately 1/2 of the baguette slices over the squash to cover, with space in between the slices. Cover with 1/2 of the leek mixture and 1/2 of the Gruyere cheese. Repeat layers. Sprinkle the top with the Parmesan cheese. Bake for 30 minutes, or until the top is brown and bubbly. Serve immediately.

Notes

Make ahead: Gratin can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking.

© A Well-Seasoned Kitchen ®