Imagine a dish that transforms the humble butternut squash into a creamy, cheesy masterpiece that will have your dinner guests begging for seconds. This Butternut Squash Gratin with Rosemary Breadcrumbs is not just a side dish—it's a culinary experience that combines the sweet, nutty flavor of butternut squash with the rich, luxurious taste of Gruyère cheese and the aromatic punch of fresh rosemary. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this recipe promises to be a game-changer that will make you fall in love with vegetable dishes all over again.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup breadcrumbs
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube into approximately 1-inch pieces. Aim for uniform cube sizes to ensure even cooking.
- In a large mixing bowl, combine the cubed butternut squash with heavy cream, ensuring each piece is well coated. Season generously with salt and freshly ground black pepper.
- Transfer the cream-coated squash to the prepared baking dish, spreading the pieces in an even layer. This will help the squash cook uniformly.
- Sprinkle the grated Gruyère cheese evenly over the top of the squash, covering the entire surface. The cheese will create a rich, golden crust during baking.
- In a separate small bowl, mix breadcrumbs with freshly chopped rosemary. Add a pinch of salt and pepper to the breadcrumb mixture for extra flavor.
- Distribute the rosemary breadcrumbs evenly over the cheese layer, creating a crisp and aromatic topping.
- Place the baking dish in the preheated oven and bake for 35-40 minutes. The gratin is ready when the squash is tender when pierced with a fork and the top is golden brown and crispy.
- Remove from the oven and let the gratin rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot as a side dish or vegetarian main course, garnishing with additional fresh rosemary if desired.
Tips
- Choose a fresh, firm butternut squash with smooth, unblemished skin for the best flavor and texture.
- Cut squash into uniform 1-inch cubes to ensure even cooking and consistent tenderness.
- Don't rush the peeling process—use a sharp vegetable peeler and take your time to remove the tough skin safely.
- For extra richness, you can substitute half-and-half for some of the heavy cream.
- Use freshly grated Gruyère cheese for the most melting potential and flavor complexity.
- Toast the breadcrumbs lightly before adding rosemary to enhance their nutty flavor.
- Let the gratin rest after baking to allow the ingredients to set and make serving easier.
- For a crispy top, consider using panko breadcrumbs instead of traditional breadcrumbs.
- If you prefer a less rich version, you can substitute some of the cream with chicken or vegetable broth.
- Serve immediately after the resting period to enjoy the optimal texture and temperature.
Nutrition Facts
Calories: 264kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 13g
Cholesterol: 67mg
