Butternut Squash Gratin Recipe

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Butternut Squash Gratin
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  1. Preheat oven to 450°. Cut butternut and spaghetti squash in half lengthwise; remove and discard seeds. Place squash, cut sides up, in a lightly greased 17- x 12-inch jelly-roll pan. Drizzle with butter, and sprinkle with 1/2 cup brown sugar. Bake 40 minutes or until tender. Cool 20 minutes.
  2. Using a fork, scrape inside of spaghetti squash to remove spaghetti-like strands, and place in a large bowl. Scoop pulp from butternut squash; coarsely chop pulp, and toss with spaghetti squash.
  3. Stir together cinnamon, nutmeg, and remaining 1/2 cup brown sugar.
  4. Cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, 5 minutes or just until it begins to steam (do not boil); remove from heat.
  5. Using a mandoline or sharp knife, cut potatoes into 1/8-inch-thick slices.
  6. Arrange one-fourth of potato slices in a thin layer on bottom of a buttered 13- x 9-inch baking dish. Spoon one-third of squash mixture over potatoes (squash layer should be about 1/4-inch thick); sprinkle with 1/4 tsp. salt, 1/4 tsp. pepper, 1 cup fontina cheese, and 3/4 cup hot cream. Repeat layers twice, sprinkling one-third of sugar mixture over each of second and third squash layers. (Do not sprinkle sugar mixture over first squash layer.) Top with remaining potato slices, 1/4 tsp. salt, and 1/4 tsp. pepper. Gently press layers down with back of a spoon. Sprinkle top with remaining 1 cup cheese and 3/4 cup hot cream; sprinkle with remaining brown sugar mixture. Place baking dish on an aluminum foil-lined baking sheet.
  7. Bake, covered with foil, at 450° for 1 hour; uncover and bake 25 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 20 minutes before serving.
  8. *Gouda cheese may be substituted.
  9. Brought to the table by chef John Zucker of Cru Café in Charleston, South Carolina.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3727.46 Kcal (15606 kJ)
Calories from fat 1571.16 Kcal
% Daily Value*
Total Fat 174.57g 269%
Cholesterol 592.2mg 197%
Sodium 3515.72mg 146%
Potassium 7596.28mg 162%
Total Carbs 521.7g 174%
Sugars 249.88g 1000%
Dietary Fiber 30.86g 123%
Protein 69.03g 138%
Vitamin C 312mg 520%
Vitamin A 4.8mg 161%
Iron 925.4mg 5141%
Calcium 1567.9mg 157%
Amount Per 100 g
Calories 134.43 Kcal (563 kJ)
Calories from fat 56.67 Kcal
% Daily Value*
Total Fat 6.3g 269%
Cholesterol 21.36mg 197%
Sodium 126.8mg 146%
Potassium 273.97mg 162%
Total Carbs 18.82g 174%
Sugars 9.01g 1000%
Dietary Fiber 1.11g 123%
Protein 2.49g 138%
Vitamin C 11.3mg 520%
Vitamin A 0.2mg 161%
Iron 33.4mg 5141%
Calcium 56.5mg 157%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 88.3
  • 105

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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