Roasted butternut squash coated with shallot garlic butter and then topped with crunchy parmesan rosemary breadcrumbs.
What you are looking at right here is the official new addition to the Pappa family Thanksgiving. My mom (the head turkey day master) doesn't know it yet, but this butternut squash is happening this year. In a big way! This will be the ultimate test as to whether or not my Mom reads any of my blog posts ? If she doesn't… well… surprise! Thanksgiving is about to be lit!
I cannot believe that we are only 10 days away from Thanksgiving, which leaves us with about 7 days to get the menu together. I am here to tell you that this butternut squash gratin is the side dish you have been looking for, trust me.
Perfectly roasted butternut squash coated with a shallot garlic butter and then topped with parmesan rosemary breadcrumbs. Come on! This is some serious deliciousness right here.
What I love most about this perfect side dish is that it isn't cloyingly sweet or mushy. I love Thanksgiving, I really truly do. The stuffing and mashed potato and cranberry sauce, OMG seriously one of my favorite meals ever. The challenge, however, is that most side dishes for turkey day are either sweet or mushy or both sweet and mushy (hey there marshmallow sweet potato madness, you know what I'm talking about!). I feel like the meal needs something with texture and more savory goodness.
Enter rosemary parmesan butternut squash gratin. This is it. Look no further. The earthy rosemary is designed to compliment all of the Thanksgiving flavors and the crunchy parmesan breadcrumbs provide the texture you are after.
You can easily double or triple this recipe (we have 35+ people for turkey day so I would in fact triple this), and if you don't feel like slicing the squash you could easily use pre-cut squash. If using pre-cut the dish will look more like a casserole than a pretty layered gratin, but time-saving may just trump style.
A few simple ingredients, a recipe that doesn't have to be perfectly followed (more cheese, sure. Less rosemary, if you want), and an end product that will please a crowd.
I hope your whole family loves this healthy, yummy, perfectly fall, ideal Thanksgiving side dish.
Thanks for reading Abra's Kitchen! If you make this recipe tag #abraskitchen on Instagram 🙂
Rosemary Parmesan Butternut Squash Gratin
Ingredients
- 1 medium butternut squash
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup shallot, chopped (1 medium shallot)
- 1/4 cup garlic, chopped (5 cloves)
- 1/3 cup panko breadcrumbs (or GF breadcrumbs)
- 1/2 cup grated parmesan cheese
- 3 tbsp chopped fresh rosemary (plus more for garnish)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 350°, prepare a baking dish by coating lightly with olive oil. (I used a 8.5×8.5″ square baking dish)
- Peel the butternut squash, and slice in half lengthwise. Scoop out seeds, and cut into 1/2″ thick slices. Arrange squash in the baking dish in an overlapping fashion
- In a medium skillet over medium-high heat saute shallot and garlic for 4 minutes
- Combine breadcrumbs, parmesan, and rosemary in a small bowl. Spoon 3 tbsp of shallot butter mixture into breadcrumb mixture and stir until well combined
- Pour shallot garlic butter over butternut squash, lifting squash slices to coat all squash with mixture. Season squash with salt and pepper
- Coat butternut squash with breadcrumb mixture
- Bake uncovered for 55 minutes or until squash is tender and breadcrumbs are browned and crisp
- Serve immediately with a sprinkle of additional fresh rosemary on top
Notes
- If squash softens before breadcrumbs crisp increase temperature for 5 minutes until you achieve a browned crispy top
- In a pinch substitute finely chopped onion for the shallot
