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Parmesan Butternut Squash Gratin

Parmesan Butternut Squash Gratin
Parmesan Butternut Squash Gratin
This healthy recipe comes from NDSU Extension Service.


1 – 2 ½ lb. butternut squash, peeled, halved and seeded, then sliced into ½-inch thick slices

5 Tbsp. salted butter

3 cloves garlic, minced

Salt and freshly ground black pepper

½ c. plain Panko bread crumbs

½ c. finely grated Parmesan

½ tsp. dried thyme

¼ tsp. dried sage

¼ c. fresh parsley, chopped


Preheat oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with cooking spray. Arrange squash in pan, slightly overlapping the slices. In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic and cook for 1 minute. Remove from heat. In a mixing bowl, toss together bread crumbs, Parmesan, thyme, sage, salt and pepper. Drizzle 2 tablespoons of butter garlic mixture over Panko mixture, then toss to evenly coat. Brush remaining butter and garlic mixture over squash in baking dish. Season squash with salt and pepper. Sprinkle bread crumb mixture evenly over top. Bake for 35 to 40 minutes until tender. If topping is not browned increase heat to 425 degrees Fahrenheit and bake 5 minutes longer. Sprinkle with fresh parsley and serve warm.

Makes 6 servings.

Per Serving: about 260 calories, 12 grams (g) of fat, 32 g carbohydrate, 6 g protein, 3 g fiber and 200 mg sodium

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