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Crispy Butternut Squash Gratin

With a crispy top, this Butternut Squash Gratin is packed with quinoa, red pepper, squash and gruyere. This easy butternut squash recipe makes a great vegetarian side dish or main dish. Perfect for the holidays and easily made ahead of time!

Course dinner, Vegetarian
Cuisine American
Keyword butternut squash, casserole, healthy dinner, quinoa bake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 (6 if eating as a main dish)
Calories 394 kcal


  • 4 Tbs olive oil, divided
  • 4 cups butternut squash, cubed (about 1 large squash)
  • 1 medium yellow onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 6 large garlic cloves, quartered
  • 1 cup quinoa, rinsed
  • 1 3/4 cups low-sodium vegetable broth or water
  • 2 tablespoon fresh thyme, chopped (or any fresh herbs you would like)
  • 1 teaspoons Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup milk of choice
  • 8 ounces Gruyere cheese, grated (about 2 cups)
  • 1 1/2 cups fresh bread crumbs (about 1 english muffin, or 2 large slices whole grain bread)


Prepare Quinoa

  1. Rinse quinoa under cold water. Combine quinoa with 2 cups of water/broth and 1/2 teaspoon kosher salt. Bring to a boil over high heat. Reduce heat to low, cover, and let cook for 25 minutes or until liquid is absorbed.


  1. Preheat the oven to 400°F.

  2. In a medium bowl, toss together butternut squash, diced red pepper, diced onion, quartered garlic cloves and 2 tablespoon of oil. Season to taste with salt and pepper. Arrange in a single layer on the prepared baking sheet. Bake for 20 minutes, onions should be starting to brown.

  3. When the vegetables are roasted, mix them in a bowl with the cooked quinoa. Taste mixture for seasoning, add salt if needed.

Prepare for Baking

  1. Transfer the quinoa/veggie mixture to a lightly greased 9 x 13 baking dish. 

  2. Combine milk, half the cheese, thyme, 1/2 tsp salt, black pepper and cayenne pepper. Pour over the quinoa. Stirring gently to incorporate. Top dish with remaining cheese.


  1. Blitz your leftover bread in a Cuisinart until a mix of small/medium/large bread crumbs are formed. I do this even when the bread is still somewhat frozen. (You can use fresh bread too)

  2. In a small bowl, combine the breadcrumbs, the remaining 2 tablespoons of olive oil, the remaining herbs, and the remaining 1/2 teaspoon salt. Toss with your fingers until the breadcrumbs are covered with oil and seasonings. Sprinkle evenly on top of the cheese and then with a couple pinches of Kosher salt.

  3. Bake uncovered at 400°F. for 20-25 minutes until top is golden brown. Turn the oven temp up to 425 for the last 10 minutes if the top isn't browning yet.

Nutrition Facts
Crispy Butternut Squash Gratin
Amount Per Serving (1 g)
Calories 394
* Percent Daily Values are based on a 2000 calorie diet.