Butternut Squash Gratin

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

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.

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.

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:

• Holiday Roast. Whether you make a classic Baked Ham or a savory Bottom Round Roast, this side will turn it into a gourmet dinner.
• Steak Dinner. Your meal at home becomes restaurant-worthy when you make Balsamic Marinated Flat Iron Steak or some Grilled New York Strip Steaks.
• Italian Meal. Since this gratin has Italian inspiration, you can pair it with Italian fusion dishes like Balsamic Pot Roast or a savory Braciole.

More side dish casseroles

• Gluten Free Green Bean Casserole
• Goat Cheese Whipped Cauliflower Casserole
• Sweet Potato Casserole
• Creamed Spinach au Gratin