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butternut squash casserole

Butternut Squash Casserole (Gratin)

Butternut squash gratin is everything you'd want in a cozy casserole dish. Cheesy, creamy, flavoured with thyme and garlic and extremely delicious!
5 from 6 votes
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Course: Main
Cuisine: French
Keyword: butternut squash casserole, butternut squash gratin
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
Calories: 288kcal

Ingredients

  • 400ml/ 1 ¾ cups double cream/whipping cream no half and half or single cream
  • 2 bay leaves
  • a few thyme sprigs
  • 1 garlic clove crushed
  • ½ tsp nutmeg
  • 1 tbsp butter
  • 2 lbs large butternut squash peeled and thinly sliced
  • 100g/ 1 cup mature white Cheddar or your favourite cheese grated

Instructions

  • Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.
  • Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.
  • Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.

Notes

  • Do not substitute heavy cream with half and half or single cream. 
  • I recommend using a large and shallow baking dish for this recipe. A rectangular 9 inch X 13 inch works well. 

Nutrition

Calories: 288kcal | Carbohydrates: 15g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 114mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12959IU | Vitamin C: 24mg | Calcium: 177mg | Iron: 1mg