Butternut Squash Gratin

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I serve this every Thanksgiving and everybody comes back for seconds

Ingredients Nutrition


  1. If using fresh squash, steam for 15 minutes until tender.
  2. Puree cooked squash in food processor along with sugar.
  3. Drain through a fine mesh strainer, pressing down occasionally.
  4. Melt butter and stir in flour until smooth, stirring for one minute.
  5. Whisk in milk until smooth.
  6. Add bay leaf, salt pepper, sugar, cinnamon and nutmeg, stirring over low heat 10 minutes.
  7. Let cool.
  8. Remove bay leaf.
  9. Whisk eggs into squash.
  10. Whisk in cooled white sauce.
  11. Transfer mixture to a 2 quart baking dish and spray dish with nonstick cooking spray.
  12. Smooth top.
  13. (Can be made two days ahead at this point and refrigerate).
  14. Bake in lower third of oven for 35 minutes at 350 degrees or longer if refrigerated or until center is set.
  15. Prepare topping: heat butter over low heat.
  16. Stir in sugar and cook 5 minutes.
  17. Stir in walnuts and sprinkle over baking dish for last 10 minutes of cooking.


Most Helpful

It is more of a dessert than a squash side dish. It had a texture like pie filing, which my guests did not like. Everyone barely touched it. This would make a good squash pie.

SecretCooker December 18, 2007

This will be a new Thanksgiving tradition in our house! It tastes like pumpkin pie in a bowl! This was the first leftover to be eaten up! I love the texture and flavor. The only thing I did different was leave out half the sugar (we're diabetic). I don't think it affected the flavor at all; this was so delicious I ignored the sweet potatoes!

Amy - Ellie's Mommie November 17, 2007

This dish is quite easy to prepare. Served it for the first time recently and the entire family loved it. Wonderful flovor.

Jim Martin October 28, 2005

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