This butternut squash gratin recipe is the perfect comfort food for a chilly winter day. The creamy sauce pairs perfectly with the crispy parmesan cheese and panko topping. And it’s packed with healthy vegetables like napa cabbage and beet greens. So this dish is not only delicious, but it’s also good for you!
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Why We Love This Recipe
This butternut squash gratin is an amazing dish because it’s not only healthy but also incredibly delicious. The combination of butternut squash, cabbage, and beet greens makes for a perfect side dish or main course that is sure to satisfy. The gratin can be made ahead of time and reheated when ready to serve, making it perfect for busy weeknights. Plus, the leftovers are just as good (if not better!) the next day.
What is Gratin?
Gratin is a classic cooking method that involves baking with a layer of breadcrumbs, cheese, or another crunchy topping in a shallow baking dish. This technique creates a deliciously crispy top that adds texture and flavor to the dish. Gratins are typically served as side dishes or main courses and can include various ingredients such as vegetables, potatoes, seafood or meats. They are perfect for special occasions or even just an everyday dinner.
How to Pick the Best Butternut Squash
Choosing a butternut squash at the grocery store starts with size. Generally, the larger the squash, the easier it is to work with and yield more servings when cooked. Look for large, firm-skinned squash that feels heavy for its size and has no bruises or soft spots. The stem should be dry and unbruised, but still firmly attached to the stem end of the squash. Lastly, the neck of butternut squash should generally appear orange in color and not greenish or yellowish tones.
Key Ingredients Needed
See the recipe card for the full ingredient list and exact measurements.
Beet Greens – These greens added beautiful pink and purple color to our dish! You can use whatever greens you have on hand. Other great options are kale, swiss charge and turnip greens.
Napa Cabbage – We had actually planned to make this dish with just beet greens but when they arrived the bunch was a bit too small. We checked our farmstand and noticed we had a large bunch of purple napa cabbage ready to harvest, so we added it to this recipe and it is delish!
Butternut Squash – Peeled, seeded and cubed. Save the seeds and roast them the same as you would with pumpkin seeds.
Aromatics – Shallots and fresh garlic cloves.
Herbs – Fresh thyme, rosemary and sage leaves. We also grow these on our farmstand. Experiment with other herbs such as fresh parsley and oregano.
Heavy Cream – We love the richness heavy cream adds but feel free to substitute with something lighter like milk. You can used plant-based milk like almond or oat.
Parmesan Cheese – We used finely shredded Parmesan. Gruyere cheese is also a great cheese option for this dish.
FOR THE TOPPING
Breadcrumbs – We used panko which is a type of Japanese breadcrumb that is flakier and crisper than traditional breadcrumbs
Parmesan Cheese – Used grated rather than shredded for the buttery topping.
Unsalted Butter – As always, we suggest European grass-fed butter.
Kosher Salt and Black Pepper
How to Make Butternut Squash Gratin with Napa Cabbage and Beet Greens
Preheat oven to 425 degrees. Clean the cabbage and beet greens by rinsing under cold water. Separate the beet green leaves from the stems. We roast the stems with the butternut squash.
Melt butter. In a small bowl, stir together Parmesan cheese, panko breadcrumbs, parmesan, melted butter, salt and pepper.
In a large bowl, toss the squash in 1 – 2 tbsp olive oil with fresh sage, thyme, rosemary, salt and pepper. Place in one layer on a baking sheet. Roast for about 10- 15 minutes or until the squash and stems are tender.
While squash is roasting, heat olive oil in a large skillet over medium heat. Add shallot once oil starts shimmering. Cook until soft and translucent, about 3 minutes. Add the garlic and cook for another 30 seconds or until the garlic becomes fragrant.
To the pan add the cabbage and beet greens and cook for 2-3 minutes or until the leaves begin to wilt slightly. Season with salt and pepper. Remove from heat. Stir in parmesan cheese, heavy cream and roasted butternut squash.
Transfer mixture to a greased baking or casserole dish and spread in an even layer. Sprinkle seasoned breadcrumbs over the squash mixture. Cover with aluminum foil and bake 5-7 minutes. Remove the foil and cook for another 5 – 10 minutes, until cheese is bubbling and the crispy bread crumbs topping is golden brown. Serve and enjoy!
How to Store Leftover Butternut Squash Gratin
Leftover butternut squash gratin should be stored in the refrigerator for up to three days. Place the gratin in an airtight container or wrap tightly with plastic wrap before placing it in the refrigerator. To reheat, place the gratin dish into a preheated 350 degree oven and bake until heated through. Alternatively, leftovers can be reheated in the microwave.
Can this dish be made ahead of time?
Yes, Butternut Squash Gratin can be made ahead of time. To make the gratin in advance, prepare the dish as directed up to the point of baking. At this point, cover the gratin dish with plastic wrap and store it in the refrigerator for up to one day. The day of serving, remove from the refrigerator and uncover. Bake as directed until golden brown and bubbly.
This butternut squash gratin is really a must-make dish when the weather starts to turn chilly. Not only does it provide you with lots of flavors, it also gives you a nutritious dose of vegetables with the purple Napa cabbage and beet greens.
All you need for this delicious meal are simple ingredients like shallots, fresh garlic, herbs, heavy cream and Parmesan cheese. And for an extra crunchy topping, don’t forget the breadcrumbs, Parmesan cheese, and butter! This wintertime meal dish is sure to please everyone in your family or at your next gathering!
Looking for more easy side dishes?
Butternut Squash Gratin with Beet Greens and Purple Napa Cabbage
Ingredients
- 1 bunch purple napa cabbage
- 1 bunch beet greens
- 1 large butternut squash, peeled, seeded and cubed in 3/4 – 1" squares
- 2 tbsp olive oil divided
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp fresh sage
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup heavy cream
- 1 cup parmesan cheese
For the Panko Toppping
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese grated
- 1/4 cup melted butter, 1/2 stick
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Rinse cabbage and beet greens and separate the leaves. Slice the leaves into strips.
- In a small bowl, stir together breadcrumbs, parmesan, melted butter, salt and pepper.
- Toss cubed butternut squash in 1 tbsp olive oil with sage, thyme, rosemary, salt and pepper. Place on a baking sheet. Roast about 10- 15 minutes or until the squash is tender.
- While squash is roasting, heat one tablespoon olive oil in a medium pan. When the oil begins to shimmer, add shallot until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds more or until fragrant.
- To the pan add the cabbage and beet greens and cook another 3 minutes or until the leaves begin to soften and slightly wilt. Season with salt and pepper.
- Remove from heat. Stir in parmesan cheese, heavy cream and roasted butternut squash.
- Transfer mixture to a greased baking dish and spread in an even layer. Sprinkle breadcrumb mixture over the vegetables. Cover with foil. Bake 5-7 minutes.
- Take foil off and bake another 5 – 7 minutes, until cheese is bubbling and the breadcrumb topping is crispy and begins to brown.
