Roasted Squash Gratin

Tamara Stimpson

This doubles as an entree or a seasonal side dish!



1 butternut squash

1/2 tsp each salt and pepper

1 cup fresh bread crumbs

1 cup grated Parmesan cheese

2 tbsp chopped fresh sage or 1 1/2 tsp dried

3 tbsp butter, melted

1 cup sliced sweet onion

2 cloves garlic, minced

3 tbsp all-purpose flour

1 1/2 cups milk

Pinch grated nutmeg


  • Peel squash, halve lengthwise, then crosswise. Remove seeds. Cut lengthwise into 1/2" thick wedges. Place in a 10-cup greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in a 450F oven until tnder and browned on edges, approx. 25 minutes.
  • In a small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp butter - set aside.
  • Meanwhile in a small saucepan, heat remaining butter over medium heat; fry onions and garlic, stirring often, until softened - approximately 5 minutes.
  • Sprinkle with flour; cook oven medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; sook, stirring, utnil thick enough to coat back of spoon, 5 minutes.
  • Pour over squash; sprinkle with breadcrumb mixture. 
  • Bake in 350F oven until bubbly and crumbs are golden - approximately 25 minutes.