Few dishes say comfort, celebration, and warmth quite like a Butternut Squash Gratin. Creamy layers of tender squash, infused with garlic and herbs, baked under a bubbling blanket of melted cheese—this is the kind of side dish that quietly steals the spotlight at any holiday table.

Whether you’re planning a Thanksgiving feast, a cozy Christmas dinner, or simply craving a rich vegetable bake during colder months, this cheesy butternut squash gratin delivers elegance without stress. It’s indulgent yet balanced, rustic yet refined, and surprisingly easy to prepare.

In this recipe, we’ll walk through everything you need to know—from ingredient selection and layering tips to make-ahead advice and creative variations—so your gratin comes out perfect every single time.

Why Butternut Squash Is Perfect for Gratin

Butternut squash is naturally sweet, silky when cooked, and sturdy enough to hold its shape when baked. Unlike watery vegetables, it absorbs cream and seasoning beautifully, making it ideal for gratins.

When thinly sliced and baked slowly, butternut squash transforms into tender layers that practically melt in your mouth. Pair that with garlic, cream, and cheese, and you have a dish that feels luxurious while still highlighting the vegetable itself.

Ingredients

1 large butternut squash, peeled and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1½ cups grated cheese (Gruyère, sharp cheddar, or a blend)
¼ cup grated parmesan (for topping)

Instructions

Preheat the oven to 375°F (190°C). Lightly butter a medium baking dish.
Prepare the squash by peeling, deseeding, and slicing it thinly (about ⅛ inch thick).
Make the cream mixture: In a saucepan over low heat, melt butter and sauté garlic for 30 seconds until fragrant. Add cream, milk, salt, pepper, nutmeg, and thyme. Warm gently—do not boil.
Layer the gratin: Arrange a layer of squash slices in the baking dish. Spoon over some cream mixture and sprinkle with cheese. Repeat layers until ingredients are used.
Top with parmesan for a golden crust.
Cover with foil and bake for 35 minutes.
Uncover and bake an additional 20–25 minutes until bubbly and deeply golden.
Rest for 10 minutes before serving to allow layers to set.

Tips for the Best Butternut Squash Gratin

Slice squash evenly for consistent cooking.
Warm the cream mixture before layering to help it absorb faster.
Don’t overload with cheese between layers—save some for the top.
Let it rest before serving for clean slices.

Variations to Try

Herb Gratin: Add rosemary or sage for deeper holiday flavor.
Extra Creamy: Replace milk with more cream.
Crunchy Topping: Add breadcrumbs mixed with butter and parmesan.
Vegan Version: Use coconut cream, olive oil, and plant-based cheese.

Serving Suggestions

This holiday side dish pairs beautifully with:

Roast turkey or chicken
Beef tenderloin
Baked salmon
Green salads with vinaigrette

It also works surprisingly well as a vegetarian main alongside crusty bread.

Make-Ahead & Storage

Assemble up to 24 hours ahead and refrigerate.
Bake fresh before serving for best texture.
Store leftovers in an airtight container up to 3 days.
Reheat gently at 325°F until warmed through.

Fun Fact

Gratin dishes originated in French cuisine, where “gratiné” refers to the crispy, browned top layer. This butternut squash version is a modern autumn twist on a timeless technique.