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Scalloped Butternut Squash

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 55 min.

Makes

6 servings

Updated: Feb. 13, 2024
Not only is this winning recipe delicious, it has just five hardworking ingredients. I make it at least once a month and receive nothing but compliments every time. If you don't have heavy cream, you can substitute half-and-half or whole milk. —Dee James, Oklahoma City, Oklahoma
Scalloped Butternut Squash
Scalloped Butternut Squash Recipe photo by Taste of Home
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Ingredients

  • 1 medium butternut squash (about 3 pounds), peeled
  • 1 shallot, finely chopped
  • 2 cups (8 ounces each) shredded Gruyere cheese or Swiss cheese
  • 2 cups heavy whipping cream
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper

Directions

  1. Preheat oven to 375°. Cut squash widthwise into 1/4-in. slices. Arrange half the slices in a single layer in a greased 13x9x2-in. baking dish, overlapping as needed. Sprinkle with shallot and 1 cup cheese. Top with remaining squash slices and 1 cup cheese. In a small bowl, combine cream, salt and pepper; slowly pour into baking dish near edge of pan.
  2. Bake, covered, 25 minutes. Uncover and bake until squash is tender, 15-20 minutes longer.

Nutrition Facts

3/4 cup: 659 calories, 53g fat (33g saturated fat), 174mg cholesterol, 1158mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 27g protein.