Baked Butternut Squash and Parmesan Cheese Gratin

"A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Darkhunter photo by Darkhunter
photo by Leslie photo by Leslie
Ready In:
55mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
  • Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
  • Dot the butter all over the cheese and nut topping.
  • Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
  • Serves 2 as a main course and 4 as a vegetable accompaniment.
  • Serve piping hot with crusty bread and salad, if serving as a main course.

Questions & Replies

  1. Did you buy the bread crumbs for the butternut squash or did you break up your own? Can you use whatever bread crumbs that you like or is there one that you should stick with?
     
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Reviews

  1. First let me say the end product was delicious, but it did take me quite a bit longer (~25 min) of baking to get the squash soft. The topping was brown and the end of the first 30 minutes, so I had to turn down the heat and cover the dish with foil for the 2nd 30 min. Ended up having this for dinner ther following day, and it reheated in the oven nicely. People may want to start this dish early if making with other items for a meal, to make sure it is done when you want it to be! Flavors were great, nice to have a butternut squash dish that wasn't overly sweet! A keeper for me.
     
  2. Very good with a sweet taste. I did have to bake it almost 30 more minutes....I guess my squash was harder than it should have been! A nice autumn dish. Thnx for posting, FT. Made for KcK's Forum.
     
  3. This is amazing! I love the fact that the squash stays in chunks, rather than being pureed. I used pecans, and we really enjoyed the depth of flavour we got from the combo of nuts and chunky squash. We loved this, and it will be our go to recipe for squash from here on in. I think I'll be serving squash more often now....yummo! Made for Aussie Swap :)
     
  4. Very good recipe. We only used 2 pounds of the squash because I was cooking for 2 people. It was simple to make and very delicious!
     
  5. Can I give this 10 stars? This is absolutely delicious. Loved all the contrast of flavors and textures both. The squash soft and sweet and so yummy against the contrasting sharpness of the parmesan and nuts. Made using sourdough bread crumbs and walnuts which makes the yummiest of toppings. This has got to be the absolute best butternut squash recipe I have ever made. Thanks so much for the post.
     
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Tweaks

  1. This made an excellent meal and was very easy to make. I didn't have any sage and I used oats instead of breadcrumbs. Thanks for this great recipe!
     

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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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