Parmesan Butternut Squash Gratin

"From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling."
photo by Botta-Bing photo by Botta-Bing
photo by Botta-Bing
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444 photo by Greeny4444
Ready In:
1hr 15mins




  • Heat oven to 375 and spray a 9x13 baking dish with cooking spray. Peel, halve lengthwise and seed squash. Cut into 1/2 inch thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
  • Melt butter in saucepan over medium heat. Reduce heat to low. Add garlic and cook 2-3 minutes stirring frequently - do not let garlic or butter brown.
  • In a small bowl, mix bread crumbs, cheese and 1 T. of the butter-garlic mixture.
  • Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
  • Bake, uncovered, 30-40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 and bake 5-10 minutes longer until browned.
  • Sprinkle with parsley.

Questions & Replies

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  1. kimime
    My husband took everything offered for dinner except this dish. When my 6 kids started saying, "ooh, this yellow stuff tastes like candy" and "Mmm, this is sooo good. I'm gonna get seconds" he promptly took a helping and loved it! Melt the butter in a big pan so you can just dump the butternut slices into the pan to better coat the slices. Had to bake at 375 for 50 minutes instead of 30-40 as recommended.
  2. susanratz
    Absolutely delish!! Added a bit more garlic, but otherwise stuck to the recipe. Thanks so much for sharing~~will be making again REALLY soon! :O)
  3. Greeny4444
    This was my first time preparing and cooking butternut squash, and this recipe appealed to me mostly because it was one of the only ones you didn't have to chop it into one-inch cubes! I didn't have fresh parsley, only dried, so I just added about 4 tsp. dried flakes in with the crumb mixture. I baked it on 375, uncovered the whole time for 35 minutes, and it was done (but my oven runs a little hot). Thanks for this tasty side dish idea!
  4. newspapergal
    Very tasty. I really enjoyed the topping — it balanced the natural sweetness of the squash well. May add more garlic next time. The only time-consuming part is peeling the squash :) I made it through step 4, then refrigerated overnight & baked the next evening. Served with Recipe #56453 & sauteed vegetables.
  5. sheepdoc
    This was very good - not sweet like most squash/sweet potato recipes. Made the day before Thanksgiving (thru step 4) and cooked after the turkey came out.


Hi! I live in Wisconsin where I love my job as SEHM (senior executive household manager)...I used to stay home with my 2 children, except now they're both in school full time which means I have more time to devote to sale shopping, trying new culinary delights and of course enjoying coffee with friends on a regular basis. I like to scrapbook, run, read, play Balderdash and (did I mentions this already??) have a great conversation over a great cup of COFFEE. My husband and I are so hooked on java that we have taken our addiction to the next level by roasting our own coffee. There is no better way to drink it in my opinion! <img src="">
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