Butternut Squash Gratin–a Lovely Vegetarian Lunch or Dinner

The holiday season is just starting up and I’m already so overwhelmed with sweets!  I just don’t want to always do sweet stuff.  I decided to tell you about this wonderful recipe that I made recently.

A friend was coming over so I asked her to come and have lunch with me.  She is vegetarian and I am gluten-free.  What to serve?  We usually have salad meals but I wanted something hot this time because it was cold outside.

Well, I like to cook within the seasons, and since it is fall to winter in the stores, I have several squash in the larder.  The larder is in the unheated garage; the pantry is in the heated kitchen.  I separate items by where they should be stored–so the squash are kept in the larder.  I looked over this recipe and checked to see that I had homemade gluten-free panko in the freezer.  OK–this is the one to make for lunch.  I made it as our main dish for two.  I added some tomatoes and steamed asparagus to the menu and the meal was complete.   It was delightful!

Here is the recipe.  You don’t have to serve this as a main dish.  It is a great side dish to any meal.  Just be sure to save any gluten-free breads that are about to go stale and make breadcrumbs or panko for the freezer.  You never know when a recipe will call for them!  Happy gluten-free living!

Butternut Squash Gratin--a Lovely Vegetarian Lunch or Dinner
  • 1 butternut squash (2½ lbs)
  • ¼ cup butter or margarine
  • 2 large cloves of garlic, finely minced
  • ½ cup homemade, gluten-free panko (recipe posted June 18, 2015)
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup chopped fresh parsley
  1. Heat oven to 375 degrees F. Spray a 9 X 9-inch glass baking dish with cooking spray. Halve the squash where the narrow end meets the wider end. Then halve the two pieces. Scoop out the seeds and string. Peel squash. (You can microwave the pieces face down in a little water for 2 minutes--should make it easier to peel.)
  2. Once squash is peeled, chop into a large dice and place into prepared baking dish.
  3. In a medium pan, melt the butter over medium heat. Reduce the heat to low and and garlic. Cook for 2-3 minutes until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
  4. In a small bowl, mix panko, cheese and a small pit of butter-garlic mixture.
  5. Pour butter-garlic mix over squash and gently mix. Sprinkle with salt, pepper and panko mix. Gently mix again until each piece of squash has some coating.
  6. Bake uncovered 30-35 minutes or until squash is tender. Increase oven temperature to 425 degrees F and bake 5 minutes more or until lightly browned. Before serving, sprinkle with parsley. Makes about 2½ cups.