Tuesday, December 15, 2020

Butternut Squash Gratin


Butternut Squash Gratin

Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious vegetarian side dish, showcasing the best of fall ingredients, worthy of the holiday table! Adaptable to vegans!


  • 1 egg
  • 1 tablespoon of olive oil
  • 2 tablespoons of mayonnaise
  • 1/3 cup panko or breadcrumbs
  • 1/2 teaspoon of salt
  • 3 cups butternut squash, cut into ¾ inch pieces
  • 1 cup finely chopped sweet onion
  • 2/3 cup grated Parmesan (or sharp cheddar)
  • Pepper to taste


First, preheat oven to 350 ° F. Butter an 8-inch round or square baking dish.

Then, in a medium pot, cover the squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, lower the heat so that the water barely simmers and cook the squash for about 15 min. or until tender. Rinse under cold water; drain. (Make Ahead: At this point, the squash can be stored for up to two days until you are ready to assemble the gratin.)

Heat the olive oil in a non-stick pan and add the onions. Sauté over medium heat, stirring often, until softened. Set aside to cool slightly.

In a medium bowl, beat the egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion and squash and toss gently to combine. Season with pepper and salt, if necessary.

Pour into the prepared baking dish and top with the remaining 1/3 cup of cheese. Bake for 1 hour or until heated through and cheese is lightly browned. Serve hot.