Scalloped Butternut Squash

"Not low-fat, but great for the holidays! I have made this a few different ways, including using acorn squash instead of butternut, adding thinly sliced onion, and adding a smashed clove of garlic to the cream and thyme. I have also tried it with half and half instead of cream. All variations turned out great. From"
photo by a user photo by a user
Ready In:
1hr 25mins




  • Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F.
  • Generously butter a 9 by 13 inch glass baking dish (3 quart capacity).
  • Cut off necks of squash, reserving for another use (you will have about 3 lbs necks). Peel squash and very thinly slice with a slicer.
  • Layer 1/3 of the squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half the cheese. Repeat layering until all squash, salt and pepper, and cheese are in the dish. There will be no cheese on top, but do add salt and pepper to the final squash layer.
  • Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash.
  • Put a sheet of parchment paper over squash and poke a few holes in it with a knife. Bake squash until tender, about 45 minutes.
  • Discard parchment and let squash stand about 10 minutes before serving.

Questions & Replies

Got a question? Share it with the community!


  1. I couldn't fit 6lbs of squash in a 9x13 dish. I was also worried that 45 minutes wouldn't be enough & not having time to spare, I turned it up to 400F & it came out perfectly. It wasn't very thyme-y even though I scraped off the leaves & included them. Maybe next time I'll heat the cream earlier & let it steep longer. I like your suggestions for variations & will try one or more next time. Very easy to assemble; even more so with the new food processor with the wide chute. ;) Made for PAC Spring '12. Thank you!


<p>I am a vegetarian who loves to cook and eat.</p>
View Full Profile

Find More Recipes