You are here

Savory Butternut Squash Gratin

Savory Butternut Squash Gratin


  • 1 large butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup low sodium vegetable stock
  • 1/2 cup grated Gruyere cheese
  • Salt and pepper to taste


  1. Heat oven to 350 degrees F. Prepare the squash: Cut off and discard stem. Divide squash into two pieces by slicing through it horizontally. Peel each half with a sharp knife. Using a spoon, scoop out seeds. Then cut squash into -inch pieces, using a knife or a food processor fitted with the slicing blade.
  2. Place squash slices in a large saucepan, cover them with water, and bring to a boil. Cook over high heat for 2 minutes, then drain in a colander.
  3. Pour a thin layer of vegetable stock on the bottom of a 9" x 12" baking dish and alternate layers of squash and Gruyere, saving some cheese for the top. Add salt and pepper to taste.
  4. Top with remaining vegetable stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.


  • Nutritional information includes 1/8 teaspoon of added salt.

Nutrition Information

Per serving: 245 kcal cal., 9 g fat (5 g sat. fat), 34 g carb., 6 g fiber, 7 g sugar, 11 g pro., 411 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment