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Butternut Squash Gratin

Squash finds its way into many of my recipes, but my favorite is butternut because I love the richness and sweetness it adds to a dish. After sharing it with my sisters, they now all make this side for all their Thanksgiving dinners. —Cheryl Lundquist, Wake Forest, North Carolina
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    12 servings


  • 1 large butternut squash (about 5 pounds), peeled and cut into 1/4-inch slices
  • 4 shallots, chopped
  • 2-1/2 cups shredded Gruyere or Swiss cheese, divided
  • 1/2 cup spreadable pineapple cream cheese
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup crushed seasoned salad croutons


  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half the squash, all the shallots and 1 cup cheese. Top with remaining squash and 1 cup cheese.
  • In a small bowl, beat cream cheese, cream, salt and pepper until smooth; pour over top. Sprinkle with remaining cheese; top with croutons. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until top is golden brown and squash is tender.
Nutrition Facts
3/4 cup: 296 calories, 18g fat (11g saturated fat), 63mg cholesterol, 298mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 10g protein.

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