Creamy Squash Gratin with Mornay Sauce for a Hearty Meal (Print Version)

This squash gratin with Mornay sauce is a creamy, comforting side dish perfect for dinner spreads or as a main course twist.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - Butternut Squash (about 2 lbs)
02 - Heavy Cream (1 cup)
03 - Gruyere Cheese (1 cup, grated)

→ Seasonings & Spices

04 - Nutmeg (1/2 tsp)
05 - Garlic (2 cloves, minced)
06 - Salt and Pepper

→ Garnish & Toppings

07 - Fresh Parsley (optional)
08 - Breadcrumbs (optional)

→ Optional Extras

09 - Pecans or Walnuts (optional)
10 - Other hard cheeses

# Instructions:

01 - Preheat oven to 400°F (200°C). Peel and slice the butternut squash. Toss with olive oil, salt, and pepper.
02 - Spread squash on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
03 - Melt butter in a saucepan, whisk in flour, then slowly whisk in heavy cream. Add garlic, salt, and pepper.
04 - Reduce heat, stir in Gruyere cheese until melted and smooth. Stir in nutmeg.
05 - Layer roasted squash in a baking dish. Pour Mornay sauce over squash.
06 - Bake for 20-25 minutes, until bubbly and golden brown. Let rest before serving.

# Notes:

01 - Don’t overcrowd the baking sheet when roasting the squash – it needs space to caramelize properly.
02 - Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave (but don't microwave too long!).
03 - Fontina and Swiss are great substitutes for Gruyere.
04 - Serving with a simple green salad or roasted vegetables makes this dish complete.

# Equipment Needed:

01 - Baking sheet
02 - baking dish
03 - saucepan
04 - whisk

# Nutrition (Per Serving):

Calories: 350 calories
Total Fat: 20 grams
Total Carbohydrate: 30 grams
Protein: 10 grams

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