Roasted Butternut Squash and Cheddar Gratin
Caramelised roasted squash layered with cream, sage and sharp cheddar under a golden, bubbling crust.
In a nutshell: This authentic american roasted butternut squash and cheddar gratin comes together in just 1 hr 10 mins using simple whole ingredients. The chef's secret: raw squash releases water in the gratin and turns it soupy, while pre-roasted squash. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Roasted butternut squash and cheddar gratin: roasted squash layered with cream, sage and cheddar, baked golden. A cosy autumn side.
Key Equipment
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- Large baking dish
- Baking sheet
- Large mixing bowl
- Sharp knife
Chef's Pro-Tips
- Roast before assembling: raw squash releases water in the gratin and turns it soupy, while pre-roasted squash stays caramelised and firm.
- Shred your own cheddar: pre-shredded cheese is coated to resist melting, and a gratin needs cheese that melts into a proper sauce.
- Rest before serving: 10 minutes lets the cream thicken around the squash instead of pooling on the plate.
Ingredients
8
servings
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1 butternut squash, large, about 3 lbs, peeled and cubed
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2 tbsp olive oil
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1 tsp kosher salt, divided
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½ tsp black pepper
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1 tbsp fresh sage leaves, chopped, plus whole leaves for topping
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2 cloves garlic, minced
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded, divided
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½ cup Parmesan cheese, freshly grated
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½ cup panko breadcrumbs
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2 tbsp butter, melted
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Step-by-Step Instructions
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the squash with olive oil, half the salt and the pepper, and spread on a baking sheet. Roast for 25 minutes until just tender and caramelised at the edges.
Build the Gratin
Reduce the oven to 375°F (190°C). Layer half the roasted squash in a buttered baking dish with the sage, garlic and half the cheddar. Repeat with the remaining squash and cheddar, then pour the cream evenly over the top.
Top and Bake
Toss the panko with the Parmesan and melted butter and scatter over the gratin. Cover with foil and bake for 20 minutes, then uncover and bake 10-15 minutes more until bubbling and deeply golden.
Rest and Serve
Rest for 10 minutes so the cream sets into a sauce rather than running, then serve warm, scattered with extra sage leaves.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — assemble up to a day ahead, cover and refrigerate. Let it sit at room temperature for 30 minutes, then bake, adding 10 minutes to the covered time.
Yes — roast the frozen cubes straight from the bag, adding 10 minutes, and drain any liquid before assembling so the gratin stays creamy, not watery.
Gruyère is the classic gratin swap and melts beautifully, or use a half-and-half mix of cheddar and Gruyère for depth.
Yes — simply leave off the panko topping, or use gluten-free breadcrumbs. The squash, cream and cheese layers are naturally gluten-free.
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