5 from 5 votes
Rosemary Parmesan Butternut Squash Gratin
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Roasted butternut squash coated with a shallot garlic butter and then topped with crunchy parmesan rosemary breadcrumbs. 

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 310 kcal
Author: AbraPappa
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
  1. Preheat oven to 350°, prepare a baking dish by coating lightly with olive oil. (I used a 8.5x8.5" square baking dish)

  2. 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

  3. In a medium skillet over medium-high heat saute shallot and garlic for 4 minutes

  4. Combine breadcrumbs, parmesan, and rosemary in a small bowl. Spoon 3 tbsp of shallot butter mixture into breadcrumb mixture and stir until well combined

  5. Pour shallot garlic butter over butternut squash, lifting squash slices to coat all squash with mixture. Season squash with salt and pepper

  6. Coat butternut squash with breadcrumb mixture

  7. Bake uncovered for 55 minutes or until squash is tender and breadcrumbs are browned and crisp

  8. Serve immediately with a sprinkle of additional fresh rosemary on top

Recipe Notes
Nutrition Facts
Rosemary Parmesan Butternut Squash Gratin
Amount Per Serving
Calories 310 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 26mg9%
Sodium 435mg19%
Potassium 881mg25%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 5g6%
Protein 8g16%
Vitamin A 24470IU489%
Vitamin C 51.8mg63%
Calcium 304mg30%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.