Roasted Butternut Squash Gratin

This Roasted Butternut Squash Gratin is a wonderful, lighter side dish recipe for your holiday table.

Roasted Butternut Squash Gratin with Rosemary

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’re following the Weight Watcher Freestyle program, one serving of this Roasted Butternut Squash Gratin will cost you 2 Freestyle SmartPoints.

Roasted Butternut Squash Gratin with Rosemary

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?

  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. Roast in the preheated oven until squash is fork- tender and lightly browned, 50 to 60 minutes.
  4. Let cool, scoop out the pulp, and then mash it up for your recipe!

Dishing out Roasted Butternut Squash Gratin with Rosemary

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.

Serving of Roasted Butternut Squash Gratin

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!

5 from 10 votes
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Roasted Butternut Squash and Rosemary Gratin

I love this perfect roasted butternut squash gratin side dish recipe for the holidays!

Course Side Dish
Cuisine American
Keyword butternut squash gratin, butternut squash recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 204 kcal

Ingredients

  • 3 cups (about 3 pounds uncooked) mashed butternut squash
  • 1/4 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/2 to 3/4 teaspoon chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup shredded Asiago cheese

Instructions

  1. Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray.

  2. 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.

  3. Bake for 20 minutes.

Recipe Notes

  • WEIGHT WATCHERS Freestyle SmartPoints per serving:  2
  • ROASTING YOUR 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!
  • 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.
Nutrition Facts
Roasted Butternut Squash and Rosemary Gratin
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 500mg 21%
Potassium 1197mg 34%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 7g
Protein 8g 16%
Vitamin A 725.3%
Vitamin C 86.6%
Calcium 30.7%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • Sandy wrote:

    This is such a great side dish for Thanksgiving. Thank you!

  • Ben Rayl wrote:

    This is the perfect side dish for my holiday table! Thanks for the recipe!

  • Toni | Boulder Locavore wrote:

    I loved those flavor combinations! Really delicious!

  • Ashley @ Wishes & Dishes wrote:

    I’m all about this lighter side dish!

  • Brenda wrote:

    The rosemary with those cheeses are perfection!

  • Joanne wrote:

    OH my gosh, this is one of the best fall recipes I’ve come across. So good, and a nice change from potatoes!

  • Liz wrote:

    Such a delicious fall casserole! Perfect to have again on Thanksgiving!

  • Barbara Schieving wrote:

    A perfect Thanksgiving side dish.

  • Trish Rosenquist wrote:

    Such a beautiful side dish!

  • Melissa Sperka wrote:

    The Italian herb blend in this gratin is spectacular and makes it the ideal Fall or Thanksgiving side dish recipe!

  • Melanie wrote:

    OMG, I adore the flavor and the rosemary is such a treat. My whole house smells great! I told my WW class about this today!
    Consider this an excellent, filling food!