Butternut Squash Gratin

Think your kids won’t eat squash? Then You haven’t tried this tasty side dish.
The first time I made this recipe I loved it. But to make it again meant a fight with another butternut squash to get it into cubes. I happened to notice that my grocery store sells frozen already cubed butternut squash. SCORE!!! I purchase foil 6×8” pans with cardboard lids from my local dollar store to freeze and store this dish in.


  • 3 cups butternut squash, in ¾ inch chunks
  • 1 cup sweet onion, finely chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 2 Tablespoons mayonnaise
  • 2/3 cup fresh Parmesan, grated
  • 1/3 cup Panko (or breadcrumbs)
  • 1/4 tsp Pepper

(f you are using the frozen cubed butternut squash you can omit this next step.)


  1. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat.
  2.  When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender.
  3. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.)
  4. In a medium bowl, beat egg, salt and mayonnaise together.
  5. Add Parmesan, panko, onion and squash and fold together gently to combine.
  6. Season with pepper and more salt, if needed.
  7. Place in a small foil pan with cardboard lid. I place a layer of saran wrap between the lid and foil pan for extra protection against freezer burn.
  8. I bake 30 min before I freeze to allow shorter cooking time at meal time.

Cooking Directions

  1. Write these on the cardboard lid of pan.
  2. Remove any plastic or saran wrap from the pan.
  3. Bake 30 min in oven to 350°F. (Really you’re just warming it through.)
  4. (1 hour if it was a fresh squash you cubed yourself and you haven’t already cooked if halfway ahead of time) or until heated through and cheese is slightly browned. Serve hot.
  5. Recipe serves up to 8 people

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