This butternut squash gratin is delicious and nutritious and quite simple to make! Other than peeling, seeding and cutting the squash into chunks, which can be done in advance, the majority of the time required for this recipe is the actual baking time. Shredded Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) combines with winter squash (such as Butternut, Buttercup, Hubbard or Kabocha), breadcrumbs, chopped onions, chicken broth, thyme, onions and sugar to create a cozy and flavor-packed meal that will please even picky palates. Share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.
To make this 8-serving squash gratin, preheat your oven to 375°F. Combine grated Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) and bread crumbs in a bowl and set aside.
In a large skillet over medium heat, melt Cabot Salted Butter. Add chopped onions and sugar, stirring often until onions are golden, about 10 minutes. Then stir in the salt, thyme and pepper and transfer to a 1 ½ quart baking dish.
Cut the squash into smaller chunks, then cut these chunks into 1/8-inch-thick slices and add to onions, stirring together well.
Pour ¾ cup of chicken broth evenly over squash and cover dish tightly with a lid or foil. Bake until squash is tender and nearly all broth is absorbed, about 70 minutes. If squash looks dry, add the remaining ¼ cup of broth.
Sprinkle the squash with the reserved bread crumb mixture and bake until the topping is golden, about another 20 minutes.
If you love spaghetti squash and you love a good gratin, then this Spaghetti Squash Au Gratin is a must-try! As a co-operative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this butternut squash gratin after you’ve tried it by rating and reviewing the recipe.
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Ingredients
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 ½ cups)
1 ½ cups fresh bread crumbs (about 3 slices firm white bread)
2 tablespoons Cabot Salted Butter
2 cups chopped onions
1 teaspoon sugar
½ teaspoon salt
½ teaspoon dried thyme leaves, crumbled
¼ teaspoon ground black pepper
2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded
¾ – 1 cup chicken broth
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Directions
To make this 8-serving squash gratin, preheat your oven to 375°F. Combine grated Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) and bread crumbs in a bowl and set aside.
In a large skillet over medium heat, melt Cabot Salted Butter. Add chopped onions and sugar, stirring often until onions are golden, about 10 minutes. Then stir in the salt, thyme and pepper and transfer to a 1 ½ quart baking dish.
Cut the squash into smaller chunks, then cut these chunks into 1/8-inch-thick slices and add to onions, stirring together well.
Pour ¾ cup of chicken broth evenly over squash and cover dish tightly with a lid or foil. Bake until squash is tender and nearly all broth is absorbed, about 70 minutes. If squash looks dry, add the remaining ¼ cup of broth.
Sprinkle the squash with the reserved bread crumb mixture and bake until the topping is golden, about another 20 minutes.
If you love spaghetti squash and you love a good gratin, then this Spaghetti Squash Au Gratin is a must-try! As a co-operative of over 1,100 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this butternut squash gratin after you’ve tried it by rating and reviewing the recipe.
Calories: 199
% Daily Value
Total Fat: 11g
17%
Saturated Fat: 6g
30%
Cholesterol: 30mg
10%
Sodium: 466mg
19%
Carbohydrates: 19g
6%
Dietary Fiber: 3g
12%
Protein: 8g
Calcium: 210mg
21%
5 out of 5 stars (based on 1 review)
Holly
September 27, 2011
Really delicious. We can’t eat this enough! But I don’t bother trying to cut up a raw winter squash. I cook it whole first until almost tender (about 1 hour at 375 for a butternut squash). Then peel and cut and follow the rest of the recipe reducing the cooking time in step for to 20 minutes.
