parmesan butternut squash gratin

It’s time to start thinking about our holiday gatherings.  Thanksgiving is less than a month away.  How can that be??  We all have traditional dishes that we serve each and every year. You know the ones. Mom’s homemade cole slaw. Grandma’s broccoli casserole. Uncle Bill’s bread stuffing. Let’s make some new traditions with a new or improved dish here and there. This one is colorful and delicious. A perfect addition to your turkey day spread.

This gratin can easily be prepared the day before your gathering. Anytime I can get a head start on my Thanksgiving Day menu, I am a happy girl.

The butternut squash slices are placed in the prepared baking dish. Do your best to make two rows of overlapping slices. The chopped garlic is sautéed in melted butter …most of which is generously brushed on the squash. The parmesan-panko topping is then sprinkled on top. Yum.

And better yet …this can be made gluten-free. In fact, the panko bread crumbs used here are gluten-free.

parmesan butternut squash gratin

Adapted from Betty Crocker

Perfect addition to your holiday table.

Servings 6 to 8 servings


  • 1 butternut squash (2 1/2 pounds)
  • 1/4 cup butter
  • 2 large garlic cloves, finely chopped
  • 1/4 cup panko bread crumbs (or gluten-free panko bread crumbs)
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley


  1. Heat oven to 375°F.  Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray. 

  2. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices.  Arrange in the prepared baking dish with slices overlapping slightly.

  3. In 2-quart saucepan, melt butter over medium heat.  Reduce heat to low.  Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor.  Do not let butter brown.

  4. In a small bowl, mix panko bread crumbs, parmesan cheese and 1 tablespoon of the butter-garlic mixture.

  5. Brush squash slices with remaining butter-garlic mixture.  Sprinkle with salt, pepper and bread crumb mixture.
  6. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with a fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned.  Before serving, sprinkle parsley over top.

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