Butternut Squash Gratin

Course Main Dishes
Servings 8 people
Calories 120kcal
Author Aimee


  • 3 cups butternut squash in ¾ inch chunks
  • 1 cup sweet onion finely chopped
  • 1 Tablespoon olive oil
  • 1 egg
  • 1/2 teaspoon salt
  • 2 Tablespoons mayonnaise
  • 2/3 cup Parmesan grated (or strong cheddar)
  • 1/3 cup Panko or breadcrumbs
  • Pepper to taste


  • Heat oven to 350°F. Butter an 8-inch baking dish, round or square.
  • In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.)
  • Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly.
  • In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion and squash and fold together gently to combine. Season with pepper and more salt, if needed.
  • Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.


Calories: 120kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 331mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5675IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 0.7mg