This cheesy Heart Healthy Butternut Squash Gratin recipe is a delicious low-calorie and healthy Thanksgiving side recipe for this year’s holiday dinner. With lots of melted cheese and a crunchy gluten free topping, this is an easy recipe for squash gratin that’s low fat and ideal for diabetic and vegetarian guests. This guide also includes tips to ensure your gratin is perfectly creamy and never watery.
This gratin proves that comfort food can be nutritious. By using butternut squash as the base, it delivers fiber and key vitamins with fewer calories than traditional potato-based gratins. Flavor comes from Parmesan cheese and sautéed onion rather than excessive salt or heavy cream, making it a truly heart-healthy choice.
The key is to manage moisture. After cooking the squash, let it cool slightly and drain any excess liquid before mixing it with other ingredients. Avoid overcooking the squash, as this releases more water.
This recipe uses an egg as a binder, which helps thicken the gratin as it bakes. The Parmesan cheese and gluten-free panko topping also create a texture that is not overly liquid.
Yes. Cook the frozen squash according to the package directions, ensuring you drain any excess water very well before proceeding with step 5 of the recipe.
Absolutely. You can assemble the entire gratin a day in advance. Cover it tightly and refrigerate. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
Start by slicing off the top and bottom. Stand the squash upright and carefully slice off the skin in downward strips. Then, cut the squash in half, scoop out the seeds, and chop the flesh into one-inch cubes.
Healthy Casseroles & Gratins
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Recipe yields 6 servings
Heat oven to 350°F. Lightly coat a 9- x 6-inch baking dish with nonstick cooking spray.
If using fresh squash: With a heavy knife, slice the top and bottom off of squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with other half of squash.
Chop peeled squash into 1-inch chunks. Transfer squash to a microwave-safe bowl, cover and microwave on high for 10 minutes, stirring halfway through cooking time.
Alternatively, if using frozen chopped squash, cook the frozen squash according to the package directions.
In a skillet, heat olive oil over medium heat until hot. Add the onion and cook until softened, about 3 minutes. Set aside.
In a medium bowl, beat egg and salt together. Add 1/3 cup of Parmesan, the sautéed onion and cooked squash and fold together gently to combine. Season with black pepper to taste.
In a small bowl, mix panko bread crumbs with remaining 1/3 cup of cheese. Spoon squash mixture into prepared baking dish and top with bread crumb mixture. Bake for 1 hour, or until heated through and cheese is slightly browned. Serve hot.
To avoid a watery gratin, drain any excess liquid from the cooked squash before mixing. Using an egg as a binder also helps create a firmer, creamier texture as it bakes. Ensure the top is golden brown before removing from the oven.