Butternut Squash Gratin

Butternut Squash Gratin
Servings: 10 Prep 15 mins Bake 350°F 35 mins Cook 20 mins


  • 1 12 ounce packages frozen cooked winter squash, thawed, drained
  • 6 tablespoons brown sugar
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 eggs, lightly beaten
  • 1 1/2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/2 cup chopped walnuts

Make It

1. Heat oven to 350 degrees F. Coat shallow 2-quart baking dish with nonstick cooking spray.

2. Steam fresh squash 15 minutes or until tender. Puree cooked squash in food processor along with sugar. Scrape into fine-mesh strainer; drain 15 minutes; press down occasionally. Transfer to bowl.

3. Melt butter in saucepan. Stir in flour until smooth; cook, stirring, 1 minute. Whisk in milk until smooth. Add bay leaf, salt, pepper, sugar, cinnamon and nutmeg; cook, stirring, over low heat 10 minutes. Let cool. Remove bay leaf. Whisk eggs into squash. Whisk in cooled white sauce. Transfer squash mixture to baking dish; smooth top. (Can be made ahead to this point; refrigerate.)

4. Bake in lower third of 350 degrees F oven for 35 minutes (or longer if refrigerated) or until set in center.

Prepare Topping:

5. Heat butter in small nonstick saucepan over low heat. Stir in sugar; cook 5 minutes. Stir in walnuts. Sprinkle over baking dish for last 10 minutes of cooking.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 173, Fat, total (g): 10, chol. (mg): 78, sat. fat (g): 5, carb. (g): 18, sodium (mg): 355, Percent Daily Values are based on a 2,000 calorie diet.