There’s something about fresh vegetables this time of year that I just can’t get enough of. This Butternut Squash Gratin only takes a few minutes to throw together for a delicious fall side dish in no time.
My family are the ultimate vegetable haters. They do not love any kind of vegetable, but I have finally cracked them with this simple, yet delicious dish.
If you have picky eaters at your house, you definitely need to give this recipe a try. It is quick, simple, and delicious. It comes together nicely and the presentation is 10 out of 10.
I have even started making this for Thanksgiving dinner because it is quite frequently requested.
how to pick a good butternut squash
Produce can be tricky, especially if it is a vegetable you aren’t familiar with. When I first made this recipe, I was a little intimidated. But you don’t need to be, because I have all the answers to your butternut squash question.
When selecting a butternut squash, be sure to look for, a solid beige looking squash. If it is multiple colors, it may be over ripe or under ripe. Try to find an equally colored squash.
You will also want to look for a squash that is heavy for its size. This means it is ready to eat, and fully grown.
Having a few bumps, scratches and bruises is normal for squash, but any bruises larger than a penny should be put back, and avoided. You don’t want that squash, because it could be rotting inside.
Look for squashes with stems. The longer the stem is intact, the better the squash will keep. Make sure it is a hard and stiff stem, instead of wilted and bendy.
how to peel a squash
This may seem silly, but if you are anything like me, I had no idea where to begin with it comes to peeling a squash.
I seriously had to Google it.
Well it turns out, you peel it, just like you would a potato. I literally used a potato peeler, to peel my squash. In just 2 minutes my entire squash was peeled. It was awesome.
If you would rather keep the peel on, it is thin, however not really tasty or edible. You can cook it, with the skin on, but be sure your guests chew around it, and don’t eat the peel.
For the best results, we recommend peeling the squash before cooking it.
This allows the outside of each piece to get a little crispy, and it tastes delicious.
what could I serve with my butternut squash
I make this side dish, to go with just about anything. I especially love making this on Thanksgiving, because none of my kids really go for any of the vegetables, but they love this one.
I also serve it with our BBQ Pulled Pork, throw in a green salad, and call it dinner.
I also love serving this with our Easy Club Chicken recipe, or our Slow Cooker BBQ Ribs recipe.
in need of a simple and delicious dessert? Watch how to make our simple Pumpkin Pie recipe here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious meals, your family is going to love.
looking for more simple side dishes? Here are a few of our favorites:
- Bacon Ranch Pasta Salad
- 30 Vegetable Side Dishes
- Orange Fluff Jello Salad
- Honey Roasted Red Potatoes
- Cheesy Zucchini Bake
- Maple Roasted Butternut Squash
Butternut Squash Bake Recipe
Ingredients
- 3 pounds butternut squash
- ¼ cup butter, melted
- 2 teaspoon minced garlic
- ½ cup Italian bread crumbs
- ½ cup Parmesan cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Grease a 9 x 13 inch pan and set aside.
- Wash and peel squash using a potato peeler.
- Slice squash vertically down the center and remove seeds.
- Slice squash halves into 1/2 inch slices
- Arrange slices into rows in pan, like pictured.
- In a small bowl, combine butter, garlic, breadcrumbs, and Parmesan cheese.
- Sprinkle mixture over squash making sure each one is coated with cheese and breadcrumb mixture.
- Sprinkle with salt and pepper.
- Bake for 45-50 minutes, or until squash is cooked all the way through and topping begins to golden.
Nutrition
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This sounds delicious. Butternut squash and Parmesan cheese is such a great flavor combo – yum!
I love butternut squash, but I usually just add it to soups and stews. I’ve never actually made it as a side. This sounds great! Do you have any tips for peeling it? I always have trouble with that part.
I served this dish tonight with some BBQ pulled pork sandwiches and cole slaw. It was a big hit. I cut the bejeebers out of my finger slicing it, unfortunately, but it was worth it.