baked butternut squash gratin



i had a request to post this healthy butternut squash gratin on my blog.

in essence...gratin sounds fancy but is very simple to make.

start with your vegetable (this could be potato, squash, pumpkin, celery root, beet root or a combo of a few...get the idea?)

slice the vegetable into 1/8" slices.

if you want a good tutorial on how to peel a butternut squash, head over to The Kitchn here.  if you don't trust your knife skills, then use a mandolin being careful not to rape your fingers, please.

place sliced vegetables in a single layer, sprinkling lightly with salt and chopped herbs.  repeat.

you can do any herb here you want (parsley, thyme, basil or sage.   i chose sage because i have some growing like a weed in my garden).

continue layering like this for 4 total layers and end with salt, but no herbs so they don't burn in the oven.

the salt helps to pull water from the veggies.  i tried it without salt and it doesn't turn out the same.  DONT DO IT.

next, pour over the milk mixture until the liquid comes just to the top of the veggies.

bake at 375 F until it's done!  (about an hour)

baked butternut squash recipe

1 small butternut squash, peeled and sliced into 1/8" slices

4 sage leaves


2 cups milk (skim, 2% or whole)

pinch of cayenne pepper

1) peel butternut squash and then cut the neck of the butternut squash off and slice in half lengthwise.  using a sharp knife or mandolin, slice squash into 1/8" slices.  save the section with seeds, you may not need this part and can save it for something else (like soup!).

2) chop sage into small pieces.

3) in a low sided baking dish, lay out a single layer of squash, packing the slices tightly and leaving as little of the dish exposed as possible.  Sprinkle the layer with a quarter of the herbs and sprinkle some salt.

4) repeat this until you have 4-5 layers

5) mix cayenne and milk together and pour over squash.

6 bake at 375 F.  after it has been baking for 35 mins or so, press down squash into the milk so it doesn't dry out and continue baking until cooked through, soft, browned and the liquid is absorbed.  this will be about an hour.  if squash is getting too browned cover with foil.  serve warm or at room temp!


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