Cheesy Herb Butternut Squash Gratin with Panko Topping
Serves
6
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
About
This cozy, cheesy butternut squash gratin is the ultimate fall side dish—warm, creamy, and topped with a golden, crunchy panko gratin crust using Kikkoman® Panko Bread Crumbs. Layers of tender squash bathe in a savory herb and cheese sauce spiked with a splash of Kikkoman® Umami Joy Sauce® for depth. It’s fancy enough for a Thanksgiving vegetable side dish but easy enough for any chilly night when you just want comfort in casserole form. Tips & Tricks- Slice it thin: Aim for ¼-inch slices for even cooking and that perfect tender texture in every bite of this gratin squash.
- Cheese choices: A mix of sharp cheddar and Gruyère gives a classic, nutty flavor, an ideal gratin cheese combo. Want extra sharpness? Add a bit of Parmesan to the sauce too.
- Make ahead: Assemble everything up to the baking step and refrigerate. Just add a few extra minutes to the bake time when you’re ready.
Ingredients
For Gratin
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
¼ teaspoon salt
½ teaspoon black pepper
2 tablespoons Kikkoman® Umami Joy Sauce®
1 cup heavy cream
1 cup whole milk
1 cup sharp cheddar cheese, freshly grated
1 cup Gruyère cheese, freshly grated
1 large butternut squash, peeled and thinly sliced (about ¼” thick)
For Panko Topping
½ cup Kikkoman® Panko Bread Crumbs
1 tablespoon melted butter
2 tablespoons Parmesan cheese, grated
½ teaspoon garlic powder
Optional: 1 tablespoon fresh parsley, chopped, for garnish
Directions
- Preheat oven to 375°F and lightly grease a 2-quart baking dish.
- In a skillet over medium heat, add olive oil. Once hot, add chopped onion and cook until translucent, about 5 minutes. Stir in garlic, thyme, rosemary, salt, and pepper. Cook until fragrant. Add Umami Joy Sauce and stir to combine.
- Pour in the cream and milk. Bring to a simmer, then reduce heat. Stir in cheddar and Gruyère cheeses until melted and smooth. Remove from heat.
- Arrange the butternut squash slices in the baking dish, slightly overlapping. Pour cheese sauce over the squash.
- In a small bowl, combine panko, melted butter, Parmesan cheese, and garlic powder. Mix until evenly coated. Sprinkle the Panko mixture evenly over the gratin. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes longer, until panko is golden brown.
- Let rest 5 minutes before serving. Top with chopped fresh parsley.
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