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Lightened-Up Butternut Squash Gratin


  • 1 butternut squash
  • 1 Tbs olive oil + for baking dish
  • 1 Tbs butter
  • 1-2 large garlic cloves minced (depends on your preference. I like a lot of garlic!)
  • ¼ cup panko bread crumbs
  • cup grated parmesan cheese
  • cup dried cranberries
  • cup chopped walnuts
  • ½ teaspoon salt and pepper
  • ¼ cup basil roughly chopped


  • Heat oven to 375F. Grease 13x9 in. baking dish with oil. Peel squash, slice in half lengthwise, and remove seeds. Cut into ½ in. slices. Arrange in baking dish w/ slices slightly overlapping each other (scallop pattern).
  • In a small saucepan, melt butter over low heat, add garlic, and cook until softened and fragrant, about 2-3 min. Stir frequently to avoid burning. In a separate bowl, combine panko, parmesan, walnuts, cranberries, and garlic-butter mixture.
  • Coat squash slices with oil, season with salt and pepper, and sprinkle panko mixture on top.
  • Bake for approximately 40-50 minutes. Top with basil and serve.