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Vegetarian, Classics and bistro fare

Butternut squash gratin with mâche salad

This butternut squash gratin with mâche salad is a vegetarian dish for 4, ready in 60 minutes, rated easy, for €1.90 per serving. The trick is slicing the butternut thin and even so it cooks through in the cream, and dressing the mâche at the very last moment so it stays crisp next to the golden gratin.

One butternut squash in the basket and bam, tonight it's golden, soft gratin, with a little mâche salad on the side for freshness.

Butternut squash gratin with mâche salad
Total time
1 h
Difficulty
Easy
Cost per person
€1.90
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Butternut squash turns soft and silky in cream flavored with nutmeg, topped with a golden gruyere crust that cracks under your fork. The slices underneath become tender, almost creamy, without turning mushy if you stick to the cooking times. Mâche adds a peppery freshness, dressed simply with olive oil and cider vinegar, to balance out the richness of the dish.

This is a weeknight dinner that needs few ingredients but a bit of patience at the cutting board, perfect for a fall or winter evening when you want something comforting and meatless. Kids usually love the soft, mild taste of butternut squash, and the country bread is there to mop up any leftover cream. Mon Chou puts this recipe on the list as soon as squash shows up at the market and evenings turn chilly.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 1 kg
  • Garlic 1 cloves
  • Mâche 150 g

Dairy

  • Heavy cream 20 cl
  • Shredded gruyere 100 g

Bakery

  • Country bread 4 slices

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Peel the butternut squash, remove the seeds, then cut it into thin slices about a finger's width.

    A vegetable peeler works much better than a knife on this thick skin.

  2. Rub a baking dish with the cut garlic clove, then arrange the slices so they overlap.

    Pack them tightly, they'll shrink down as they cook and the dish should stay full.

  3. Mix the cream with the nutmeg, salt and pepper, pour it over the butternut squash, and scatter the gruyere on top.

    A splash of water in the cream makes it thinner and lets it slip between all the slices.

  4. Bake at 190°C until the top is golden and a knife slides in without resistance. 40 min

    Cover with foil for the first twenty minutes so the squash cooks through without drying out.

  5. Dress the mâche with the olive oil, vinegar and a pinch of salt, and serve with the country bread.

    Dress it at the last minute, mâche is delicate and wilts fast.

Our tips to get it right

  • Pick a ripe butternut squash with a matte skin and no green spots, it will be sweeter and less fibrous.
  • If your baking dish is wide, overlap the slices generously, the gratin holds together better and browns more evenly.
  • Let the gratin rest for five minutes out of the oven before serving, the cream sets slightly and the slices hold their shape when you cut into portions.

The variations

  • Swap the gruyere for comté or emmental if that's what you have on hand, you'll still get a nicely browned top.
  • For a richer version, tuck a few smoked bacon bits between the butternut slices before pouring in the cream.
  • For a faster, kid friendly version, slice the butternut thinner and cut the oven time to 30 minutes, the slices cook faster and the gratin turns almost fully meltingly soft.

What to serve it with

  • A crisp mâche salad
  • Toasted country bread
  • A glass of sparkling apple juice

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in a suitable container, for up to 2 months. Reheat it in the oven at 180°C for about fifteen minutes, covered with foil so it doesn't dry out.

Questions about this dish

Can I use light cream instead of heavy cream?

Yes, light cream works, but the gratin will be a bit more liquid. Add a few extra minutes of cooking time so the excess water evaporates and the texture stays creamy.

Do I need to peel the butternut squash before slicing it?

Yes, butternut squash skin stays tough even after baking, so it's best to peel it with a vegetable peeler before slicing.

Can I make this gratin ahead of time?

You can assemble it up to the point before baking and keep it in the fridge for a few hours. Take it out fifteen minutes before baking so the center isn't too cold.

How do I keep the top from burning before the center is cooked?

Cover the dish with foil for the first twenty minutes of baking, then remove it so the top can brown. Steaming the slices beforehand also helps a lot.

How long does it take to make a butternut squash gratin with a mâche 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 a mâche salad?

About 420 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 a mâche salad cost?

About €1.90 per serving, or €7.60 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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