Easy Butternut Squash Gratin
My Easy Butternut Squash Gratin is a gluten-free holiday side that brings together tender butternut squash, mellow buttery leeks, fresh herbs, a hint of nutmeg, and a golden blanket of melted Gruyere.
Servings: 8 people
Ingredients
- 1 large butternut squash peeled
- 2 leeks sliced thin, rinsed well
- 3 tbsp unsalted butter melted + more for greasing
- 1 tsp fresh rosemary minced
- 2 tsp fresh thyme minced
- ½ tsp nutmeg
- 1½ tsp salt
- pepper to taste
- 1 cup heavy cream
- 3 cups Gruyere shredded
- 2 tbsps fresh chopped parsley
Instructions
- Preheat the oven to 400°F
- Slice the squash in half lengthwise, deseed, and use a potato peeler to remove the skin.
- Slice each squash half into ¼-inch thick half moons.
- Grease a 13x9 casserole dish with butter. Add all the squash slices and leeks to the baking dish.
- Add the rosemary, thyme, nutmeg, salt, and pepper to a small bowl and mix well.
- Pour the melted butter over the squash and leeks. Sprinkle the seasoning over the veggies and use your hands to mix well.
- Pour the cream over the veggies and cover with foil. Bake for 30 minutes covered, then 10 minutes uncovered.
- Top with gruyere cheese and bake until the cheese has melted and is golden brown, about 10-15 minutes.
- Garnish with parsley and serve warm
Nutrition
Calories: 401kcal | Carbohydrates: 15g | Protein: 17g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 807mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11483IU | Vitamin C: 25mg | Calcium: 583mg | Iron: 1mg
