Butternut Squash Gratin Recipe

Butternut squash: A sweet, nutty-flavored winter squash that forms the base of this gratin.

Heavy cream: Adds richness and creaminess to the dish.

Parmesan cheese: Provides a salty, umami flavor that complements the sweetness of the squash.

Garlic: Adds a pungent, aromatic depth to the gratin.

Nutmeg: A warm spice that enhances the flavors of the cream and squash.

Parsley: Fresh herbs that add a pop of color and freshness to the finished dish.

When slicing the butternut squash, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. Additionally, to enhance the flavor, consider roasting the squash slices for about 10 minutes before assembling the gratin. This step can bring out a deeper, caramelized sweetness in the squash.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is dairy-free, making it suitable for those with lactose intolerance.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a popular dairy-free alternative.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that complements the dish well.

• ground nutmeg - Substitute with ground cinnamon: Ground cinnamon adds a warm, sweet spice that pairs nicely with the other ingredients.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, fresh flavor that can enhance the overall taste of the dish.

• Allow the butternut squash gratin to cool completely at room temperature before storing.
• Transfer the gratin to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days to maintain freshness and flavor.
• For longer storage, consider freezing the gratin. Wrap the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Alternatively, portion the gratin into individual servings and place them in freezer-safe containers or resealable plastic bags.
• Label the containers with the date to keep track of storage time.
• When ready to enjoy, thaw the gratin in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. Cover with foil to prevent the top from over-browning.
• For a quicker option, reheat individual portions in the microwave on medium power, checking and stirring every 1-2 minutes until hot.
• Garnish with fresh parsley before serving to revive its vibrant appearance and flavor.

• Preheat your oven to 350°F (175°C). Place the butternut squash gratin in an oven-safe dish, cover with aluminum foil, and bake for about 20-25 minutes until heated through. Remove the foil for the last 5 minutes to let the top crisp up.

• For a quicker option, use the microwave. Place a portion of the gratin on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the leftover gratin to a skillet. Add a splash of heavy cream or milk to keep it moist. Cover and heat over medium-low heat, stirring occasionally, until warmed through, about 10 minutes.

• For an air fryer, preheat to 350°F (175°C). Place the gratin in an air fryer-safe dish and heat for 8-10 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the butternut squash gratin at the specified temperature of 375°F (190°C).

• Baking dish: Holds the sliced butternut squash and the cream mixture during baking.

• Mixing bowl: Used to combine the heavy cream, parmesan cheese, garlic, salt, pepper, and nutmeg.

• Whisk: Helps to thoroughly mix the ingredients in the mixing bowl.

• Knife: Essential for peeling and slicing the butternut squash.

• Cutting board: Provides a stable surface for peeling and slicing the butternut squash.

• Measuring cups: Used to measure the heavy cream and parmesan cheese accurately.

• Measuring spoons: Used to measure the ground nutmeg and any other seasonings.

• Garlic press: Makes mincing the garlic cloves easier and quicker.

• Spatula: Useful for spreading the cream mixture evenly over the butternut squash slices.

• Aluminum foil: Can be used to cover the baking dish if the top starts to brown too quickly.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it after baking.

• Serving spoon: Used to serve the butternut squash gratin once it is ready.

• Chopping knife: Used for chopping the fresh parsley for garnish.

Pre-slice the squash: Buy pre-sliced butternut squash to save time on peeling and cutting.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep work.

Mix in advance: Prepare the cream mixture the night before and store it in the fridge.

Quick grate cheese: Use pre-grated parmesan cheese to avoid extra grating time.

Microwave first: Microwave the squash slices for a few minutes to reduce baking time.