Parmesan Butternut Squash Gratin


I’ve finally got my husband to love butternut squash – with this recipe! It really is one of the best butternut squash recipes I’ve tried and I know I’ll be making this one again and again. This one is even worthy of making it to the holiday menu. Ugh am I already talking about holidays? Really of love them, so yes, I guess I am.

Parmesan Butternut Squash Gratin | Cooking Classy

This Parmesan Butternut Squash Gratin is so simple to prepare once you get past the peeling and cutting. If you aren’t familiar with the how to of peeling, seeding and cutting the squash here is a quick video that shows how here.

Once you try this delicious recipe you’ll be hooked! The crisp Panko bread crumbs and salty parmesan pairs so well with the soft and buttery squash, and the herbs and garlic just give it that extra boost of flavor. Even my picky four year old loved it! I thought it would be years before I could get my kids to like squash. No one could resist this! Trust me, it will disappear in no time!

Parmesan Butternut Squash Gratin | Cooking Classy Parmesan Butternut Squash Gratin | Cooking Classy Parmesan Butternut Squash Gratin | Cooking Classy


Parmesan Butternut Squash Gratin


  • 1 (2 1/2 lb) butternut squash, ends trimmed, peeled, halved and seeded then sliced into 1/2-inch thick slices
  • 5 Tbsp (70g) salted butter
  • 3 cloves garlic , minced
  • Salt and freshly ground black pepper
  • 1/2 cup (35g) plain panko bread crumbs
  • 1/2 cup (42g) finely grated parmesan
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with cooking spray then arrange squash in pan, slightly overlapping them.
  2. In a small saucepan, melt butter over medium heat, then reduce heat to low, add garlic and cook 1 minute. Remove from heat.
  3. In a mixing bowl toss together bread crumbs, parmesan, thyme, sage and season lightly with salt and pepper. Drizzle 2 Tbsp of the butter garlic mixture over panko mixture then toss to evenly coat. Brush remaining butter and garlic mixture over squash in baking dish, then season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven 35 - 40 minutes until tender, then if topping is not browned increase heat to 425 and bake 5 minutes longer.
  4. Sprinkle with fresh parsley and serve warm.
  5. Recipe source: adapted slightly from Betty Crocker



  • Michelle G.: No joke, I saw this and immediately had to make it. It’s 8:15pm and its in the oven right now, lol. This was super quick and easy to throw together, especially since I had one of those packages of diced squash from Costco in my fridge.

    My house smells amazing and I can’t wait to taste this dish! September 30, 2015 at 9:21pm Reply

  • Tori: This is a lovely autumn side dish for any occasion. Love it! October 1, 2015 at 3:21am Reply

  • Laura ~ Raise Your Garden: I love how you got your husband to love butternut squash with this recipe. You convinced me right then and there to make this! Now how about the eggplant? If you can get him to eat my eggplant, I’d be so happy. October 1, 2015 at 5:22am Reply

    • Jaclyn: I’m with him on that one, I still can’t find a way to make eggplant so I like it :). October 1, 2015 at 12:11pm Reply

  • Best Brunch Seattle: Oh these look so good! The crust looks crispy and savory. LOL. My family worked opposite: my husband had to get me to like squash. But when he did, he created a MONSTER :) Well, thanks for the recipe! It looks wonderful and we hope to see more like these. October 1, 2015 at 8:51am Reply

  • cupcakes: sweet lovely butternut recipe, the best to start the Fal season October 1, 2015 at 3:13pm Reply

  • Laura (Tutti Dolci): I love butternut squash and that topping looks so good! October 1, 2015 at 8:25pm Reply

  • Michelle: Yum! Butternut squash is one of my favorite foods to cook with this time of the year and I’m always looking for new ways to use it. Can’t wait to try this, I actually just posted our go-to butternut squash recipe too!

    – Michelle October 2, 2015 at 8:29am Reply

  • Bert Anderson: I just made this and ate it! Fabulous! If I had room, I would eat more! Thanks for the new favorite butternut squash recipe! February 3, 2016 at 7:55pm Reply

    • Jaclyn: I’m so glad you enjoyed it! Thanks for your comment Bert! February 4, 2016 at 6:00pm Reply

  • Denise O.: Oh my! I had two small squash, so decided to try this tonight with one of them. I had no parm cheese, but had a little bit of feta, so I went for it. I hope it turns out. Smells great!! I thought the hardest part was trying to layer the squash slices… Will definitely NOT look like your pic, but I’m sure will taste wonderful. April 11, 2016 at 5:03pm Reply

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