Cheesy Creamy Winter Butternut Squash Gratin

This cheesy creamy butternut squash and butter bean gratin is so incredibly good!

A butternut squash gratin is a luxurious and comforting dish that, with the right pairings celebrates the sweet butternut squash, gorgeous cheesy goodness and protein-filled butterbeans. Slices of tender butternut squash are layered in a creamy sauce, made with a blend of cream, cheese, and aromatic sage. It is then baked, covered in gruyere and cheddar, resulting in a golden-brown, bubbling masterpiece. It’s a soul-warming addition to any autumn or Christmas table. If you have another type of squash on hand such as a Crown Prince squash or even a pumpkin, this could be renamed the Winter Squash Gratin.

Do you cut the rind off of butternut squash?

There are many ways to peel the rind of the butternut squash. Firstly, having a sharp peeler really takes the work out of it. This one from OXO is great, or this one too.

If you are really stuck, here’s a hack that really works. Slice off the top and bottom of the squash, prick it all over with a fork and place in the microwave on high for 3 minutes. This just starts to cook the outside of it which softens it enough to help a peeler glide through.

What is a gratin?

In French ‘au gratin’ means it has been sprinkled with cheese or breadcrumbs and browned on top. The browning on the top is the key part. Since this recipe involves covering the top in cheese before baking until golden brown, this really is a butternut squash gratin.

Is it necessary to peel butternut squash before cooking?

In this recipe, we think it is because you want the whole dish to melt together and be really smooth and soft. If you struggle to peel butternut squash, scroll up for our little hack.

What to serve with a butternut squash gratin?

The clever part of this recipe is that with the butterbeans, you turn this decadent and rich dish into a bit more of a complete meal. With a simple side of veg (even some frozen peas quickly cooked), you can have everything on the table for the whole family and don’t have to worry about anything else!

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4



small knob of butter

1 tbsp olive oil

2 red onions halved and thinly sliced

2 garlic cloves, crushed

8 sage leaves, finely chopped

800g tinned butter beans, drained ( I use Bold Bean Co)

300ml pot double cream

200ml milk

2 tbsp wholegrain mustard

1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)

100g gruyere

50g grated cheddar


Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10 mins until

soft. Add the garlic and sage and cook for a minute. Tip in the drained butterbeans, the mustard and the cream. Season well with salt and pepper

In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and a handful of the grated cheese.

Repeat with a second layer of squash, butterbeans and cheese. Top it off with a final layer of squash and sprinkle over the rest of the cheese.

Place into the oven for 40 minutes by which point the cheese will be melted and golden and the squash will be tender. Allow to rest for 5 mins before serving.

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