Butternut Squash Gratin

Butternut Squash Gratin

I sure know what’s going to be on my plate this Thanksgiving!

I saw @erinliveswhole make a cheesy sweet potato gratin and immediately knew I wanted to make a butternut squash gratin. Butternut squash is my favorite vegetable, especially this time of year.

  • 1 large butternut squash, peeled
  • 1 tbs extra virgin olive oil
  • 2 shallots, diced
  • 2 cloves minced garlic
  • 1 tsp sage
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup flax milk (or regular)
  • 6 oz fat free mozzarella cheese, shredded (fat free was all I had, feel free to use any)


  1. Preheat the oven to 350 degree F and spray a baking dish (I used a pie dish, but you can use an 8×8-11 pan) with non stick cooking spray.
  2. Slice peeled butternut squash very thin, about 1/8 inch thick. Line them up in the dish, they should be close together and overlapping.
  3. In a saucepan, heat olive oil and shallot over medium-high heat. Cook for two minutes and then add garlic, sage, thyme, salt and pepper. Let cook for about 4-5 minutes or until softened.
  4. Turn off heat and stir in flax milk. Pour mixture evenly over top squash.
  5. Add shredded mozzarella evenly overtop of squash.
  6. Cover with foil and bake for 40 minutes. Take foil off and bake for 15 more minutes.
  7. Broil 2 minutes more to make cheese brown slightly, keeping an eye closely on it.



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