Butternut Squash Gratin

5 from 2 votes
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If you are looking for a vegetable side dish that’s both easy and elevated, look no further than this Butternut Squash Casserole. Layered with pesto and gorgonzola cheese, the flavors come together in an unexpectedly delicious way. This gratin pairs perfectly with a holiday meal or a steak dinner, and it’s naturally gluten free and low carb!

Savory Butternut Squash Casserole

This recipe is inspired by Giada DeLaurentiis’ Butternut Squash Gratin with Pesto from her cookbook Giada’s Family Dinners. I’ve made it many times and we always enjoy it. But I wanted to give the casserole a flavor twist by using a homemade sage pesto (though a jar of your usual basil pesto will work beautifully) and some creamy gorgonzola. Giada’s version is amazing, but this one will knock your sock off.

Cuisine Inspiration: Italian-American
Primary Cooking Method: Stove, Oven
Dietary Info: Gluten-free, Low-carb, Egg-free
Skill Level: Easy

Why You’ll Love this Butternut Squash Gratin

My entire family devours this dish – yes, even the kids! Here’s why I think you’ll enjoy it too.

  • Easy to prepare. Prep is a breeze – you only need to layer a few ingredients. And while it’s amazing with the homemade sage pesto for a little different flavor profile, you can just use your favorite jar of basil pesto.
  • Fresh and wholesome ingredients. Yes, this naturally gluten free and low carb side highlights the flavor of the squash by keeping it simple with just salt and pepper, the pesto, and the cheese. It’s not weighed down with heavy ingredients.
  • Prep ahead. Once you’ve assembled the butternut squash casserole, you can keep it in the refrigerator and then bake it when you are ready to serve it. Perfect for the holidays!
A scoop of Butternut Squash Gratin on a plate with steak and string beans.

Butternut Squash Casserole Ingredients and Substitutions

The ingredient list is short, even if you make the pesto from scratch. Here’s a quick overview of what you’ll need. Scroll down to the recipe card for the full amounts and detailed instructions.

  • Butternut squash. It’ll need to be peeled, seeded, and cut into large chunks. You can use a package of pre-cut pieces to make it easier.
  • Kosher salt and pepper. To taste.
  • Pesto. The ingredients for the sage pest are below. Or use a jar that you pick up at the grocery store.
  • Gorgonzola cheese. You can use another type of blue cheese. And if you aren’t a fan of blue cheese, feel free to experiment with goat cheese, parmesan, mozzarella, or whatever you enjoy.

For the sage pesto:

  • Fresh sage leaves
  • Chopped walnuts. You can substitute pine nuts like in classic pesto.
  • Kosher salt and pepper.
  • Olive oil.
  • Parmesan cheese.

How to Make Butternut Squash Gratin with Pesto

Get ready by preheating the oven to 350°F, and coating an 8-inch baking dish with olive oil or cooking spray. Now let’s get cooking.

  • Prepare the pesto. If you are making the sage pesto, combine the sage leaves, walnuts, olive oil, and a pinch of salt and pepper in a blender or food processor. Stir in the cheese and adjust the seasoning.
  • Cook the squash. Steam the squash in a steamer basket set in a post with a couple of inches of simmering water until very tender. Transfer it to a blender or food processor and puree until smooth, then season with salt and pepper.
  • Layer and bake. Spread half of the squash in the pan, top with half of the pesto and half of the cheese. Repeat the layers. Bake the butternut squash casserole until heated through and browning around the edges.
A baked butternut squash casserole topped with crumbled blue cheese in a round white ceramic dish.

Storing and Reheating Leftovers

You can cover any leftovers and store it in the refrigerator for two or three days. It can be reheated in the microwave or oven until it is hot and steaming all the way through.

You can even prepare the butternut squash casserole in advance and refrigerate it until you are ready to serve it. If you put it in the oven straight out of the refrigerator, you will likely have top add a few minutes to the cooking time to ensure it gets hot all the way through.

I would not recommend freezing it.

A spoon in a casserole dish of Butternut Squash Gratin topped with gorgonzola cheese.

Make it a Meal – What to Serve with Butternut Squash Casserole

This is a celebration-worthy dish, whether you pair it with a holiday prime rib or a date night in. You’ll definitely impress when you add it to any of these menu ideas:

A spoonful of layered butternut squash casserole with steam rising off of it.
5 from 2 votes

Butternut Squash Casserole with Pesto and Gorgonzola

If you are looking for a vegetable side dish that's both easy and elevated, look no further than this Butternut Squash Casserole. Layered with pesto and gorgonzola cheese, the flavors come together in an unexpectedly delicious way. This gratin pairs perfectly with a holiday meal or a steak dinner, and it's naturally gluten free and low carb!
Prep: 45 minutes
Cook: 40 minutes
Total: 1 hour 25 minutes

Ingredients

For the gratin:

  • 3 pounds butternut squash, peeled, seeded, and cut into large chunks
  • kosher salt and pepper
  • 1/4 cup sage pesto
  • 4 ounces crumbled gorgonzola cheese

For the sage pesto (makes about 1/2 cup):

  • 1 cup packed fresh sage leaves
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • 1/4 cup parmesan cheese

Instructions

For the gratin:

  • Preheat oven to 350°F, and coat an 8-inch baking dish with olive oil or cooking spray.
  • In a large pot with a steamer insert, bring a couple of inches of water to a boil, add the squash to the steamer rack, and steam about 20 minutes, until very tender.
  • Transfer squash to a blender or food processor and puree until smooth. Season with salt and pepper to taste.
  • Spread half of the squash in the prepared dish. Top with half of the pesto, dropped in small dollops then carefully spread over the squash. Sprinkle half of the cheese over the pesto.
  • Repeat the layers.
  • Bake for about 40 minutes, or until heated through and browning around the edges.

For the sage pesto (makes about 1/2 cup):

  • In a blender of food processor, combine all of the ingredients except the cheese and puree until smooth.
  • Stir in the cheese, and adjust seasoning with salt and pepper to taste.

Notes

The sage pesto make about 1/2 c. You only need 1/4 c for this recipe, so use the rest on a pizza or some pasta.
Nutrition Facts
Butternut Squash Casserole with Pesto and Gorgonzola
Amount Per Serving (1 cup (approximately)
Calories 243 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 16mg5%
Sodium 357mg15%
Potassium 861mg25%
Carbohydrates 27g9%
Fiber 5g20%
Sugar 5g6%
Protein 7g14%
Vitamin A 24269IU485%
Vitamin C 48mg58%
Calcium 242mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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54 Comments
  1. Ooh I love your sage pesto with the walnuts!!Gorgonzola seems like a great idea for your gratin too.Delicious flavors going on all around!

  2. Laura

    Sage and butternut squash were meant to be together. This gratin sounds like such a perfect side dish to add to my menu this year.

  3. Katie

    I am so with you – I have a few shelves filled with cookbooks – I read them and mark good recipes when I get them, but do I ever make anything from them? Nope. What is wrong with this picture????

  4. Sunithi

    That looks really good ! love all the flavors going on! Also love the way you neatly displayed it in layers. I would have just smushed it up!

  5. I believe you! A weird combo of ingredients, but since I like them all separately, so I’m thinking they’d be fabulous all together!!!

  6. I have lots of cookbooks too and seem to always go for the same ones. I need to start going through the others and finding gems. And speaking of gems, I love the gorgonzola and pesto on top of the butternut squash.

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