If you’re craving a dish that’s both comforting and a little bit fancy, this Butternut Squash Casserole (Gratin) Recipe is exactly what you need. I absolutely love how this gratin turns out—creamy, cheesy, and infused with subtle hints of thyme and garlic that make every bite feel special. Whether it’s a chilly weeknight or a holiday gathering, this recipe will quickly become your go-to for butternut squash. Keep reading, and I’ll walk you through everything so you nail it perfectly every single time!
Why You’ll Love This Recipe
- Creamy and Comforting: The rich cream and melted cheese make every spoonful melt in your mouth.
- Herb-Infused Flavor: Thyme, garlic, and bay leaves add layers of gentle aromatics that elevate the squash.
- Simple Yet Elegant: With minimal ingredients and straightforward steps, it’s easy to whip up but impressive on the table.
- Versatile Side or Main: You can serve it alongside your favorite protein or enjoy it as a hearty vegetarian main.
Ingredients You’ll Need
Each ingredient here works harmoniously to create the velvety texture and complex taste this Butternut Squash Casserole (Gratin) Recipe is known for. When shopping, pick a firm butternut squash and your favorite melting cheese—mature white Cheddar is my top pick!
- Double Cream (or Whipping Cream): This is the heart of your creamy sauce—make sure it’s full-fat for that rich texture.
- Bay Leaves: Adds a subtle earthy aroma that infuses gently without overpowering.
- Thyme Sprigs: Fresh thyme works best here, lending a lovely herbal note.
- Garlic Clove: Crushing it releases just the right punch of garlic flavor.
- Nutmeg: A pinch enhances the sweetness of the squash beautifully.
- Butter: For greasing the dish and adding extra richness.
- Butternut Squash: Peeled and thinly sliced, this is the star of the casserole—opt for a medium-large squash for perfect layers.
- Mature White Cheddar: Grated; use what you love but something sharp enough to balance the creaminess is best.
Variations
I like to keep this Butternut Squash Casserole (Gratin) Recipe pretty classic, but once you get comfortable with it, feel free to tweak it to your mood or dietary needs. It really invites your creativity!
- Adding Crunch: I once sprinkled toasted breadcrumbs mixed with a little Parmesan on top before the final bake—it gave a delightful crispy top layer that my family adored.
- Dairy-Free Version: If you need to avoid dairy, try swapping the cream for a coconut cream and use a vegan cheese alternative; it won’t be the exact same, but still pretty delicious!
- Herb Substitutions: Rosemary or sage can be lovely alternatives to thyme, giving the dish a more woodsy flavor.
- Spice it Up: A pinch of smoked paprika or cayenne can add a warm kick if you’re feeling adventurous.
How to Make Butternut Squash Casserole (Gratin) Recipe
Step 1: Infuse Your Cream
Start by combining the double cream with the crushed garlic, nutmeg, thyme sprigs, and bay leaves in a small saucepan. Bring it gently to a boil, then immediately take it off the heat and let it steep for 10-15 minutes. This step is a game changer—it allows the cream to soak up all those lovely herb and spice flavors, which really layers your gratin with depth. I like to peek in once in a while and smell the beautiful aroma—it’s a good sign!
Step 2: Prepare and Layer the Butternut Squash
While your cream is infusing, peel and deseed the butternut squash, then slice it thinly and evenly—about 1/8 inch thick works best. Consistent slices mean even cooking, and you don’t want any surprise crunchy chunks. Butter your baking dish lightly, then arrange half of the squash slices in an even layer. Pour half of the infused cream over the squash, soaking it in.
Next, repeat the layer with the remaining squash and pour the rest of the cream on top. Cover everything tightly with foil before popping it into the oven. This keeps all the moisture and steam inside, helping the squash soften beautifully during baking.
Step 3: Bake and Add Cheese
Bake your covered casserole at 350°F (180°C) for 30 minutes. After that, remove the foil and sprinkle the grated mature white Cheddar generously over the top. Return it to the oven uncovered for another 20-30 minutes until the cheese turns golden and bubbly, and the cream is gently simmering around the edges. This finishing step ensures you get that irresistible gratin crust that I swear is the best part! Just keep an eye so the cheese doesn’t burn.
Pro Tips for Making Butternut Squash Casserole (Gratin) Recipe
- Slice Smart: Use a mandoline if you have one—it saves time and helps you get perfect thin slices every time.
- Infusion Patience: Don’t skip the cream infusion; it makes the whole dish taste like you spent hours on it while really being super simple.
- Cheese Choice: A sharp mature Cheddar gives that satisfying tang, but feel free to mix cheeses for exciting flavor combos.
- Watch the Bake Time: Keep an eye on the cheese browning toward the end; if it’s browning too fast, cover loosely with foil to avoid burning.
How to Serve Butternut Squash Casserole (Gratin) Recipe
Garnishes
I like to sprinkle some freshly chopped parsley or chives on top just before serving—it adds a pop of color and a fresh herbal brightness that cuts through the richness. Sometimes a little cracked black pepper right on top just amps up the flavor beautifully, too.
Side Dishes
This casserole pairs perfectly with roasted meats like chicken or pork, but if you want a full veggie meal, serve it alongside a crisp green salad or some garlic sautéed greens. My family loves it with a simple pan-seared salmon and steamed broccoli.
Creative Ways to Present
For special occasions, I sometimes serve this gratin in individual ramekins—everything looks a little more elegant when it’s personalized. You could also add a sprinkle of toasted pine nuts on top for a festive touch, or bake it in a pretty ceramic dish that goes straight to the table for charming family-style service.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Butternut Squash Casserole (Gratin) store wonderfully in the fridge for up to 3 days. I cover the dish tightly with foil or transfer pieces to an airtight container—this keeps the cream from drying out and the flavors intact.
Freezing
If you want to prep ahead, you can freeze the casserole before adding the cheese topping. Just assemble and cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and then bake with cheese as usual—freshly sprinkled cheese melts like a dream!
Reheating
To reheat leftovers, I usually cover the dish loosely with foil and warm it in a 325°F (160°C) oven for about 15-20 minutes until heated through. This method keeps the gratin creamy and prevents the cheese from drying out or burning. Microwave works too for busy days, but the oven definitely keeps the best texture.
FAQs
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Can I use a different type of squash in this recipe?
Absolutely! While butternut squash has a sweet, nutty flavor that works beautifully here, you can try kabocha or even acorn squash. Just be mindful that cooking times might vary slightly depending on the squash’s density and moisture content.
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Is it necessary to infuse the cream with herbs and spices?
While not absolutely necessary, infusing the cream is what lifts the flavor from ordinary to outstanding. It gives the entire dish a subtle aromatic complexity that you won’t get if you skip this step.
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Can I make this recipe vegan or dairy-free?
Yes! Try using coconut cream in place of double cream and a good quality vegan cheese that melts well. The texture and flavor will differ but it’s still quite tasty and a great option for those avoiding dairy.
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How do I know when the gratin is done baking?
Look for the cheese on top to be golden and bubbling, and you should see creamy bubbling around the edges of the dish. Also, the squash underneath should be tender when poked with a fork. If it’s not quite tender, bake a little longer, but keep an eye to avoid burning the cheese.
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Can I assemble the gratin the day before?
Yes, you can prep and assemble the casserole in advance, cover it tightly, and keep it chilled overnight. When ready, bake according to the recipe. Just add the cheese topping during the final baking step to get that perfect golden crust.
Final Thoughts
This Butternut Squash Casserole (Gratin) Recipe really feels like a warm hug on a plate. I love making it when I want something indulgent but still wholesome and seasonal. My family goes crazy for it every time, and I always end up making a double batch. Give it a try—you’ll find it’s one of those dishes that’s easy to master and hard to forget. Trust me, once you taste that cheesy, creamy goodness, it’ll become a beloved staple in your kitchen too.
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Butternut Squash Casserole (Gratin) Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Butternut Squash Casserole (Gratin) is a rich and comforting dish that layers tender slices of butternut squash with a creamy herb-infused sauce and a golden melted cheddar cheese topping. Perfectly seasoned with thyme, garlic, and nutmeg, this casserole is an ideal side or vegetarian main for cozy dinners.
Ingredients
Herb-Infused Cream
- 400ml / 1¾ cups double cream / whipping cream (no half and half or single cream)
- 2 bay leaves
- A few thyme sprigs
- 1 garlic clove, crushed
- ½ tsp nutmeg
Main Ingredients
- 1 tbsp butter
- 1kg / 2lbs large butternut squash, peeled and thinly sliced
- 100g / 1 cup mature white Cheddar or your favourite cheese, grated
Instructions
- Preheat Oven and Prepare Cream: Preheat your oven to 350°F (180°C). In a saucepan, combine the double cream with nutmeg, crushed garlic clove, thyme sprigs, and bay leaves. Bring the mixture to a gentle boil, then remove it from heat and allow it to infuse for 10-15 minutes to absorb the herbaceous flavors.
- Assemble the Casserole: Butter a large, shallow baking dish. Peel, deseed, and thinly slice the butternut squash. Arrange half of the slices evenly in the bottom of the dish. Pour half of the infused cream over this first layer. Then, layer the remaining butternut squash slices on top and pour over the remaining cream to cover completely.
- Bake Covered: Cover the dish tightly with tin foil and place it in the preheated oven. Bake at 350°F (180°C) for 30 minutes to allow the squash to soften and the flavors to meld.
- Add Cheese and Finish Baking: After 30 minutes, carefully remove the foil and sprinkle the grated cheddar cheese evenly over the top. Return the dish uncovered to the oven and bake for an additional 20-30 minutes, or until the cheese melts, turns golden and bubbly, and the cream is simmering gently around the edges.
Notes
- Butternut squash gratin is an incredibly cozy casserole — cheesy, creamy, and infused with the fresh flavors of thyme and garlic.
- Use mature white cheddar for a sharp, flavorful cheese topping; alternatively, try Gruyère or your favorite melting cheese.
- Make sure to slice the squash thinly for even cooking and a tender texture.
- Double cream is preferred to achieve a luscious, luscious sauce; avoid single cream or half and half which will be too thin.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 4 g
- Sodium: 111 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 73 mg
