Butternut Squash and Brussels Sprout Gratin Recipe
Introduction
Enjoy a creamy and cheesy gratin that combines tender butternut squash and roasted Brussels sprouts. This comforting dish pairs perfectly with your Thanksgiving main courses or any cozy dinner.
Ingredients
- 1 butternut squash, sliced
- 1 pound Brussels sprouts, halved
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Arrange the sliced butternut squash and halved Brussels sprouts evenly in a baking dish.
- Step 3: In a bowl, combine the heavy cream, grated Gruyère cheese, minced garlic, salt, and pepper. Mix well.
- Step 4: Pour the cream mixture evenly over the vegetables in the baking dish.
- Step 5: Bake for 30 to 40 minutes, or until the gratin is golden on top and bubbly around the edges.
Tips & Variations
- For extra flavor, sprinkle some fresh thyme or rosemary on top before baking.
- Substitute Gruyère with cheddar or fontina cheese if preferred.
- Roast Brussels sprouts beforehand for a nuttier taste and crispier texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this gratin ahead of time?
Yes, you can assemble the gratin and refrigerate it uncovered for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Can I use frozen Brussels sprouts?
While fresh Brussels sprouts are best for texture, frozen can be used. Thaw and pat them dry before layering to avoid excess moisture.
PrintButternut Squash and Brussels Sprout Gratin Recipe
This Butternut Squash and Brussels Sprout Gratin is a creamy and cheesy dish featuring tender layers of sweet butternut squash and earthy Brussels sprouts baked to golden perfection. It’s an ideal side dish for festive meals like Thanksgiving, combining rich Gruyère cheese and savory garlic in a luscious cream sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 butternut squash, peeled and sliced
- 1 pound Brussels sprouts, halved
Dairy & Cheese
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
Other
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Prepare the vegetables: Peel and slice the butternut squash into even slices. Halve the Brussels sprouts for uniform cooking.
- Arrange the vegetables: In a baking dish, layer the butternut squash slices and halved Brussels sprouts evenly to create the base of the gratin.
- Make the creamy cheese sauce: In a bowl, combine the heavy cream, grated Gruyère cheese, minced garlic, salt, and pepper. Mix thoroughly to create a flavorful sauce.
- Pour the sauce: Evenly pour the cream and cheese mixture over the layered vegetables in the baking dish.
- Bake the gratin: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and bubbly, and the vegetables are tender when pierced with a fork.
- Serve: Allow the gratin to cool slightly before serving as a creamy, cheesy side dish perfect for any holiday meal.
Notes
- You can substitute Gruyère with Emmental or a mild Swiss cheese if desired.
- For extra flavor, sprinkle some fresh thyme or rosemary between the layers before baking.
- If you prefer a thicker sauce, reduce the amount of cream slightly.
- This dish can be prepared a few hours ahead and baked just before serving.
- Ensure vegetables are sliced evenly to promote uniform baking.
Keywords: Butternut Squash Gratin, Brussels Sprout Gratin, Thanksgiving Side Dish, Creamy Vegetable Bake, Cheese Gratin
