Parmesan Butternut Squash Gratin Recipe

Parmesan Butternut Squash Gratin Recipe

Parmesan Butternut Squash Gratin Recipe

Butternut Squash Gratin – made with velvet slices, butternut squash coated with a layer of panko and golden brown parmesan cheese.

This Parmesan Butternut Squash Gratin is very simple to prepare once you get past peeling and cutting. 

After you try this delicious recipe, you will be hooked! Crunchy Panko breadcrumbs and excellent salted parmesan pair with soft pumpkin and butter, and herbs and garlic only provide extra extra flavor.

Prep Time: 20 Mins

Cook Time: 50 Mins

Total Time: 1 Hr 10 Mins

Parmesan Butternut Squash Gratin Recipe


  • Salt and freshly ground black pepper
  • 1/2 tsp dried thyme
  • 3 cloves of garlic, chopped
  • 1/4 cup of chopped fresh parsley
  • 1 (2 1/2 lb) butternut squash, the ends trimmed, peeled, halved and seeded and then sliced into 1/2-inch thick slices
  • 5 Tbsp (70g) salted butter
  • 1/2 cup (35g) of ordinary Panko breadcrumbs
  • 1/2 cup (42g) fine grated parmesan
  • 1/4 tsp dry sage


  1. Preheat the oven to 375 degrees. Spray a 13 by 9-inch pan with cooking spray, then arrange the squash in the pan, slightly overlapping.
  2. In a small saucepan, melt the butter over medium heat, then reduce the heat, add the garlic and cook 1 minute. Remove from fire.
  3. In a mixing bowl, stir in breadcrumbs, parmesan, thyme, sage, and season a little with salt and pepper. Drizzle 2 tablespoons of the garlic butter mixture on top of the panko mixture and stir to mix evenly.
  4. Spread the remaining butter and garlic on the pumpkin in a baking sheet, then season the pumpkin with salt and pepper.
  5. Sprinkle the bread crumb mixture evenly on top. Bake in an oven that has been heated 35 – 40 minutes until tender, then if the topping is not browned, heat it up to 425 and bake 5 minutes longer.
  6. Sprinkle with fresh parsley and serve warm.

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