This Roasted Butternut Squash Gratin is a wonderful, lighter side dish recipe for your holiday table.
Many Thanksgiving side dishes tend to be a bit heavy. We all expect this on turkey day, but it’s nice to have a few things on the table that are a little bit lighter.
This recipe has very few ingredients, and it happens to be Weight Watchers friendly too. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
This recipe calls for mashed butternut squash. This is really great because that means you can roast your butternut squash ahead of time (even the day before making this recipe), and preparation will be so much easier.
You’ll need 3 cups of mashed butternut squash for this recipe. That translates to about 3 pounds of uncooked butternut squash. Just weigh it at the grocery store, and you’ll be good to go.
What’s the Best Way to Roast Butternut Squash?
- Preheat your oven to 400 degrees F.
- Cut your butternut squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until squash is fork- tender and lightly browned, 50 to 60 minutes.
- Let cool, scoop out the pulp, and then mash it up for your recipe!
How do you make Roasted Butternut Squash Gratin?
This recipe is so easy! Combine mashed butternut squash with a little bit of Parmesan cheese, fresh rosemary, salt and pepper. Spread it into a casserole dish, and top it with a little bit more Parmesan and some Asiago cheese too. Bake for 20 minutes, and that’s it!
I think your dinner guests will be happy to have something on the table that isn’t heavily laden with cream or butter. This is a nice, lighter side dish that is still plenty filling.
Be sure to plan a variety of side dishes to add to your holiday menu. Browse my Thanksgiving category for inspiration. There are plenty of recipes to choose from!
If you’re looking for more delicious side dish recipes for your holiday table, you might like to try my Make Ahead Mashed Potatoes or this Quick and Easy Make Ahead Gravy. Thanksgiving Punch, Parker House Rolls and Classic Traditional Thanksgiving Stuffing are great side dish recipes too!
Roasted Butternut Squash and Rosemary Gratin
- 3 cups (about 3 pounds uncooked) mashed butternut squash
- ¼ cup freshly grated Parmesan cheese, divided
- ½ teaspoon kosher salt
- ½ to ¾ teaspoon chopped fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ cup shredded Asiago cheese
- Preheat oven to 450°F. Coat a 1½-quart baking dish with cooking spray.
- In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper. Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of Parmesan and the shredded Asiago cheese too.
- Bake for 20 minutes.
- ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400°F. Cut your butternut squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the pulp, and then mash it up for your recipe!
- TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use. Bring it to room temperature again before using in this recipe.