A Butternut Acorn Squash Gratin

Transform your fall table with the irresistible comfort of a Butternut Acorn Squash Gratin, a dish that combines rich, nutty flavors with creamy indulgence. This recipe highlights the perfect pairing of roasted butternut and acorn squash, layered in a velvety cheese sauce featuring Parmesan, Gruyere, and fragrant thyme. Topped with golden panko breadcrumbs and fresh parsley, this gratin offers a dazzling blend of textures—crisp on the outside and luxuriously creamy within. With its stunning presentation and deep autumnal flavors, it's a standout side dish for cozy family dinners or festive holiday gatherings. Easy to prepare and bursting with seasonal appeal, this gratin is sure to be a crowd-pleaser that keeps you coming back for more. Keywords: butternut squash gratin, acorn squash recipe, fall side dishes, creamy cheese sauce, holiday squash recipes.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 medium Butternut squash
• 1 medium Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1.5 cups Whole milk
• 0.5 cups Heavy cream
• 1 cup Parmesan cheese, grated
• 1 cup Gruyere cheese, shredded
• 2 cloves Garlic, minced
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Fresh parsley, chopped
• 0.5 cups Panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.

Step 2

Peel the butternut squash and acorn squash, scoop out the seeds, and slice them into 1/4-inch thick rounds or half-moons.

Step 3

In a large bowl, toss the sliced squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.

Step 4

Spread the squash slices in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and let cool slightly.

Step 5

While the squash is roasting, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Step 6

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 7

Slowly pour in the milk and cream, whisking constantly to avoid lumps. Continue whisking until the mixture thickens, about 3-4 minutes.

Step 8

Remove the saucepan from heat and stir in 3/4 cup of Parmesan cheese, 3/4 cup of Gruyere cheese, and the fresh thyme. Mix until the cheese is fully melted and the sauce is smooth.

Step 9

Layer half of the roasted squash in the prepared baking dish. Pour half of the cheese sauce over the squash, spreading it evenly.

Step 10

Repeat this step with the remaining squash and cheese sauce, creating two layers.

Step 11

In a small bowl, mix the panko breadcrumbs, the remaining Parmesan cheese, and the chopped parsley. Sprinkle this mixture evenly over the gratin.

Step 12

Bake the gratin in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the top is golden brown and bubbling.

Step 13

Remove the gratin from the oven and let it cool for 5-10 minutes before serving.

Step 14

Garnish with additional parsley if desired and serve warm.

Nutrition Facts

Serving size	3053.5 grams (3053.5g)

Amount per serving	% Daily Value*
Calories	3049

Total Fat 166.90g	214%
Saturated Fat 85.60g	428%
Polyunsaturated Fat 3.00g
Cholesterol 426mg	142%
Sodium 4966mg	216%
Total Carbohydrate 324.50g	118%
Dietary Fiber 84.50g	302%
Total Sugars 47.10g
Protein 104.20g	208%

Vitamin D 185IU	925%
Calcium 3406mg	262%
Iron 17mg	92%
Potassium 8470mg	180%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 13.0%

Carbs: 40.3%