Butternut Squash Gratin

Makes 10
Prep 15 m
Bake 35 m
Cook 20 m




  1. 1 of 4 Heat oven to 350 degrees F. Coat shallow 2-quart baking dish with nonstick cooking spray.
  2. 2 of 4 Steam fresh squash 15 minutes or until tender. Puree cooked squash in food processor along with sugar. Scrape into fine-mesh strainer; drain 15 minutes; press down occasionally. Transfer to bowl.
  3. 3 of 4 Melt butter in saucepan. Stir in flour until smooth; cook, stirring, 1 minute. Whisk in milk until smooth. Add bay leaf, salt, pepper, sugar, cinnamon and nutmeg; cook, stirring, over low heat 10 minutes. Let cool. Remove bay leaf. Whisk eggs into squash. Whisk in cooled white sauce. Transfer squash mixture to baking dish; smooth top. (Can be made ahead to this point; refrigerate.)
  4. 4 of 4 Bake in lower third of 350 degrees F oven for 35 minutes (or longer if refrigerated) or until set in center.

Prepare Topping:

  1. 1 of 1 Heat butter in small nonstick saucepan over low heat. Stir in sugar; cook 5 minutes. Stir in walnuts. Sprinkle over baking dish for last 10 minutes of cooking.
Nutrition Information for Butternut Squash Gratin
Servings Per Recipe: 10
Per Serving: 18 g carb., 173 kcal cal., 355 mg sodium, 5 g sat. fat, 78 mg chol., 10 g Fat, total