Butternut Squash and Feta Gratin
Creamy, savory, and irresistibly golden, this Butternut Squash and Feta Gratin is a comforting side dish that steals the spotlight. Thin layers of tender roasted squash are baked in a light, herb-infused cream sauce, then topped with tangy crumbled feta and a golden breadcrumb crust. It’s a perfect blend of sweet and salty, with a rich texture that makes it feel indulgent—but it’s surprisingly simple to prepare. Serve it for holidays, dinner parties, or cozy weeknights when you want something special.
Ingredients
For the Gratin:
1 medium butternut squash (about 2 to 2½ lbs), peeled, seeded, and thinly sliced (~⅛-inch thick)
2 tbsp olive oil or melted butter
Salt and pepper, to taste
1 tsp dried thyme or fresh thyme leaves
½ tsp garlic powder (optional)
For the Cream Mixture:
¾ cup heavy cream (or half-and-half for a lighter version)
½ cup milk (whole or 2%)
½ tsp nutmeg (optional, but adds warmth)
2 cloves garlic, minced
Salt and pepper to taste
For the Topping:
¾ cup crumbled feta cheese
½ cup grated Parmesan cheese
½ cup panko or breadcrumbs
1 tbsp olive oil or melted butter
Instructions
Preheat Oven
Preheat oven to 375°F (190°C). Grease a medium-sized baking dish (9×9 or similar) with butter or olive oil.
Prepare Squash
Slice the butternut squash into thin rounds or half-moons. Toss slices with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.
Layer the Gratin
Arrange squash slices in overlapping layers in the prepared dish. Sprinkle about half of the crumbled feta between layers for extra flavor.
Mix the Cream Sauce
In a small saucepan or bowl, mix together cream, milk, garlic, nutmeg, salt, and pepper. Warm slightly on the stove or microwave (optional) for better infusion.
Pour and Bake
Pour the cream mixture over the squash. Cover the dish with foil and bake for 30 minutes, until the squash is just fork-tender.
Add Topping
In a small bowl, mix the breadcrumbs with Parmesan and olive oil. Uncover the gratin, sprinkle remaining feta and breadcrumb topping evenly over the dish.
Bake Until Golden
Return to oven uncovered and bake for another 15–20 minutes, until the top is golden brown and bubbling.
Cool Slightly and Serve
Let stand for 5–10 minutes before serving to allow the gratin to set.
Tips & Variations
Want extra richness? Add a layer of grated Gruyère or mozzarella between squash layers.
Add greens: Toss in sautéed spinach or kale between layers for added nutrients.
No panko? Regular breadcrumbs or crushed crackers work well too.
Make ahead: Assemble and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time.
Serving Suggestions
Pairs beautifully with roasted meats, holiday mains, or a fresh arugula salad.
Also delicious with lentils or chickpeas for a vegetarian main dish.