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Key takeaways
- Buy pre-cut butternut cubes (about 2 pounds) so there is no peeling or cutting, and use cubes about 3/4 inch wide so they cook evenly.
- Bake covered with foil for 25 minutes, then uncovered for 15 to 20 more. The squash should slide off a fork with no push.
- Bacon and gruyere are both salty, so the whole dish gets only 1/2 teaspoon of kosher salt.
In this post4 sections
Why this version works
We read four full versions of butternut squash gratin and a few more at snippet level. They agree on 1 1/2 to 2 pounds of squash, about 1 cup of heavy cream, gruyere, thyme and a pinch of nutmeg or cinnamon, baked at 400 to 425°F: covered for about 30 minutes, then uncovered for 15 to 30. Where cooks ran into trouble was squash that stayed hard, a cheese crust that set too firm, and the work of peeling and slicing a whole squash. Pre-cut cubes remove the peeling, one measured cup of cream keeps the dish creamy rather than soupy, and the covered stage plus a fork test fixes the hard squash.
There is no added sugar in this dish. The squash is naturally sweet, and the bacon and cheese balance it.
Watch the reel by @katerynascafe on Instagram
Tested recipe
Butternut Squash Gratin with Bacon and Gruyere
Pre-cut butternut squash cubes baked in thyme cream with bacon and gruyere, covered first and uncovered to finish. One baking dish, about 55 minutes.
Ingredients
In the skillet
- 6 slices thick-cut bacon, cut into 1/2 inch pieces
- 1 large shallot, finely chopped, about 1/2 cup
- 3 cloves garlic, minced
In the dish
- 2 lb pre-cut butternut squash cubes, about 3/4 inch, fresh from the produce section, about 6 cups
- 1 cup heavy cream
- 1 Tbsp fresh thyme leaves, or 1 tsp dried
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 6 oz gruyere cheese, shredded from a block, about 1 1/2 cups, divided
- 1 tsp butter, to grease the dish
Steps
Heat the oven to 425°F with a rack in the middle. Grease a 9 by 13 inch baking dish with the butter.
Cook the bacon in a large skillet over medium heat 8 to 10 minutes, stirring now and then, until browned and crisp at the edges. Move it with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 Tbsp of the fat.
Add the shallot to the skillet and cook over medium heat 3 minutes until soft. Stir in the garlic and cook 30 seconds. Remove from the heat.
Put the squash in the dish. Add the shallot and garlic, two-thirds of the bacon, the thyme, salt, pepper and nutmeg, and half of the gruyere (3/4 cup), and toss with a spoon. Pour the cream over the top and shake the dish so it settles between the cubes.
Cover tightly with foil and bake 25 minutes.
Remove the foil. Scatter the remaining gruyere and the remaining bacon over the top. Bake uncovered 15 to 20 minutes, until the cheese is golden and bubbling and a fork slides into the squash with no push. If the squash is still firm, cover again and bake 10 more minutes.
Let it stand 10 minutes so the cream thickens. Serve hot.
Notes
- Buy cubes that look fresh and orange with no slime or dry, white edges. Cubes about 3/4 inch wide cook evenly; trim any that are larger.
- Bacon and gruyere are both salty. Taste the finished dish before adding more salt.
- The cream looks thin when it goes in. It reduces and clings to the squash as it bakes and thickens as it stands.
Swaps
- Use sharp white cheddar or half gruyere and half Swiss in place of all gruyere.
- Leave out the bacon for a vegetarian side, and add 1 Tbsp of olive oil to the shallot.
- Use half-and-half in place of the heavy cream for a lighter dish. It will be thinner; untested.
Storage and reheating
Storage: Cool, then cover and refrigerate within 2 hours of baking. It keeps up to 4 days in the fridge. Freezing is not recommended because the cream separates.
Reheating: Rewarm in a baking dish, covered with foil, at 350°F for 20 to 25 minutes, until steaming hot all the way through (165°F in the center).
Where this recipe comes from
- Inspired by Butternut Squash Casserole with Kale from Dishing Out Health, for the 425°F covered-then-uncovered method, and Butternut Squash Gratin from Brooklyn Supper, for the cream and gruyere base.
- The idea came from this reel by @katerynascafe.
What to serve with butternut squash gratin
It is rich, so pair it with something plain and lean: roast chicken or turkey, a green salad with a sharp vinegar dressing, or steamed green beans. On a Thanksgiving table it sits well beside plain roasted carrots and cranberry sauce.
Frequently asked questions
Can I use a whole butternut squash instead of pre-cut cubes?
Yes. Peel and seed a 3 pound squash, which gives about 2 pounds of flesh, and cut it into 3/4 inch cubes. We started from bagged cubes, so peeling a whole squash adds about 15 minutes.
Why is my squash still hard after baking?
The cubes were too large or the foil was not tight. Cover it again and bake 10 more minutes, then check with a fork.
Can I freeze it?
We do not recommend it. The cream separates when it thaws. Keep leftovers in the fridge up to 4 days.
