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Vegetarian, Meal soups and plant based

Butternut squash gratin with Comté and green salad

Butternut squash gratin with Comté is a vegetarian dish for 4 people, ready in 1 hour, easy to make, at €2.10 per serving. Tender squash meets a lightly nutmeg spiced cream under a golden crust of Comté and breadcrumbs. The trick is steaming the squash first so it releases less water in the oven.

A creamy butternut squash gratin, baked golden with Comté, served with a green salad to balance it out.

Butternut squash gratin with Comté and green salad
Total time
1 h
Difficulty
Easy
Cost per person
€2.10
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Once cooked, butternut squash turns almost creamy, which pairs perfectly with the cream and grated Comté. Nutmeg adds just enough warmth without covering up the squash's mild, slightly sweet flavor. The golden, crisp top, thanks to the breadcrumbs, contrasts nicely with the soft layer underneath, and that contrast is really the point of this dish.

This gratin works well on a weeknight in fall or winter, when you want something comforting without spending hours in the kitchen. Kids tend to like it, since squash is mild and Comté is a familiar cheese. Mon Chou serves it with a simple green salad to balance out a dish that's already rich in cream and cheese.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 1.2 kg
  • Onion 1
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 20 cl
  • Grated Comté cheese 120 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Breadcrumbsoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the squash, cut it into cubes, and steam it. 15 min

    It should stay a bit firm, it finishes cooking in the oven.

  2. Soften the sliced onion and garlic in the butter. 8 min

    Cook them gently without browning to bring out their sweetness.

  3. Mix the squash, onion, cream, nutmeg, salt, and pepper in a baking dish.

    Mash a few pieces to help bind the gratin together.

  4. Cover with grated Comté and breadcrumbs.

    The breadcrumbs give it a nice crisp crust.

  5. Bake at 190°C until the top is golden, and serve with the salad. 30 min

    Switch on the broiler for the last three minutes for an extra golden crust.

Our tips to get it right

  • Cut the squash into evenly sized cubes so they all steam at the same rate.
  • If your grated Comté isn't finely shredded, chop it a bit by hand so it melts evenly into a smooth crust.
  • Let the gratin rest for 5 minutes out of the oven, it will hold together better when you serve it.

The variations

  • Swap the Comté for Gruyère or Emmental if that's what you have, it still bakes up golden and melty.
  • For a richer version, cook some bacon bits with the onion before mixing everything together.
  • For young kids, blend the cooked squash with the cream before spreading it out, the texture turns smoother and more even.

What to serve it with

  • Green salad with mustard vinaigrette
  • Sparkling apple juice
  • Crusty bread for scooping

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, for up to 2 months. Reheat it in the oven rather than the microwave to get the crust crisp again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the gratin up to the baking step and keep it in the fridge until the next day. Just bake it a few extra minutes to make sure it's hot all the way through.

Can you use a different squash instead of butternut?

Kabocha or acorn squash both work well in place of butternut. Avoid stringier squashes like pumpkin, which release too much water even after steaming.

Why steam the squash before baking it?

Steaming cooks the squash without waterlogging it, unlike boiling. It then finishes cooking in the oven without making the gratin soggy.

Does this gratin freeze well?

Yes, once fully cooled, it freezes for up to 2 months in an airtight container. Thaw it in the fridge before reheating it in the oven.

How long does it take to make a butternut squash gratin with Comté cheese and a green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a butternut squash gratin with Comté cheese and a green salad?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a butternut squash gratin with Comté cheese and a green salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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