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As the leaves begin to turn and the air grows crisp, there’s nothing quite like a comforting dish to celebrate the flavors of fall. The Fall Harvest Cheesy Squash Gratin is a perfect seasonal recipe that showcases the rich, sweet taste of butternut squash, making it a delightful addition to any autumn meal. This dish not only pleases the palate but also warms the heart, celebrating the bounty of the harvest.

Fall Harvest Cheesy Squash Gratin

Warm up your autumn evenings with this creamy and comforting Fall Harvest Cheesy Squash Gratin. Featuring the sweet, rich flavor of butternut squash, this easy weeknight dinner is ideal for festive gatherings or cozy nights at home. Layered with a cheesy, velvety sauce and topped with a crunchy breadcrumb topping, its a dish everyone will love. Perfect for showcasing the best of the season! Try it tonight and savor the taste of fall.
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Ingredients
  

2 medium butternut squashes (about 2 pounds), peeled and sliced into thin rounds

1 large yellow onion, thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 cup whole milk

2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1/2 teaspoon ground nutmeg

Salt and pepper, to taste

1 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons olive oil

1 tablespoon unsalted butter, for greasing the baking dish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with unsalted butter.

    Prepare the Squash: In a large bowl, season the sliced butternut squash with salt, pepper, and nutmeg. Toss to ensure the squash is evenly coated in the seasoning.

      Sauté the Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Remove from the heat.

        Make the Cheese Sauce: In a medium saucepan over low heat, combine the heavy cream and whole milk. Gradually add 1 1/2 cups of the shredded cheddar cheese and all the Parmesan cheese, stirring until melted and smooth. Stir in the thyme leaves, and season with additional salt and pepper to taste.

          Layer the Gratin: In the prepared baking dish, start by layering half of the seasoned squash slices at the bottom. Evenly distribute half of the sautéed onion and garlic mixture over the squash. Pour half of the cheese sauce over the onions. Repeat with the remaining squash, onions, and cheese sauce, creating a final layer of cheese sauce on top.

            Add Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this breadcrumb mixture evenly over the top of the gratin.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.

                Cool and Serve: Let the gratin cool for about 10 minutes before serving. This will help the layers set and make it easier to cut and serve.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings