Butternut squash gratin from Cook Like a Pro: Recipes and Tips for Home Cooks (page 166) by Ina Garten

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Notes about this recipe

  • FlowerGold on March 04, 2025

    Very good! Perfect for fall or winter. Has a sweetness between the squash and the onions. I used pre-cut cubed squash so I sautéed and cooked a little longer. Carmelizing the vegetables carry over to sweetness in the gratin. Used gluten free breadcrumbs that stayed crunchy. I would shave off some of the peppper - maybe 1/2 teaspoon. Definitely would redo.

  • anya_sf on April 13, 2020

    My squash was slightly smaller, so I used 3/4 the amount of salt, which was just right. I only had about 1/4 tsp nutmeg and thought it was enough. Made the squash filling ahead of time and refrigerated it in the casserole, then topped and baked a few hours later; it was perfect after 40 minutes. The full amount of topping was quite generous, but really tasty. This gratin was delicious.

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