Butternut Squash Gratin

Butternut Squash Gratin
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .

This rich side dish is oh-so-creamy and satisfyingly cheesy but 1 serving is still less than 100 calories.

  • Prep time
    15 min
  • Cook time
    1 hr 10 min
  • Servings
    8 Servings
  • Serving size
    1/8 of casserole (3 1/4 x 4 1/2-inch rectangle)
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 of casserole (3 1/4 x 4 1/2-inch rectangle)
  • Amount per serving Calories 95

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 100mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 3g
  • Potassium 315mg

Choices/Exchanges: 1/2 Fat



  • butternut squash
    2 lbs
  • water
    1 cup
  • nonstick cooking spray
  • olive oil
    1 tbsp
  • all-purpose flour
    2 tbsp
  • half-and-half (fat-free)
    2 cup
  • Parmesan cheese (shredded, divided)
    1/2 cup
  • black pepper
    1/2 tsp
  • fresh thyme (chopped)
    1 tbsp


  1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and place it face down in a 9x13-inch baking dish. Pour the water over the squash and bake for 45 minutes.

  2. Remove the squash from the pan and drain the water. Coat the baking dish with cooking spray.

  3. Remove the seeds and scoop the flesh of the squash out of the skin. Add the squash flesh back to the prepared baking dish, breaking it up into even sized pieces.

  4. Add oil to a sauté pan over medium heat. Add the flour and stir to combine. Cook the oil and flour mixture for two minutes then whisk in the fat-free half and half. Bring to a boil, whisking frequently.

  5. Stir in 1/4 cup of the parmesan cheese, the ground black pepper and the thyme. Stir until cheese is melted.

  6. Pour the sauce over the butternut squash and sprinkle the remaining 1/4 cup of cheese over the top. Bake for 25 minutes or until golden brown and bubbling.

  • Recommended

    This is really good. It’s light and delicate in both flavor and texture. It has a light sweetness. I was so happy to learn this clever trick of cooking the butternut squash in the beginning of the recipe. I think I might start doing this as topping with nuts and cinnamon instead of the cream layer for like a breakfast meal.

  • Recommended

    Next time I make this recipe I'll buy the the Squash prepared ( cut), daughter & I seem to like it ok. fairly simple after you prep the butternut before cooking.