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This Cheesy Creamy Butternut Squash and Butter Bean gratin is so incredibly good! It’s a luxurious and comforting vegetarian main course or side dish which celebrates the sweetness of butternut squash with a gorgeous cheesy element, lots of aromatic sage and wonderfully plump and creamy butter beans. It’s a soul-warming addition to any autumn or even Christmas table.
In French ‘au gratin’ means it has been sprinkled with cheese or breadcrumbs and browned on top. The browning on the top is the key part. Since this recipe involves covering the top in cheese before baking until golden brown, it is a true gratin recipe (they’re not just made from potatoes!) perfect to be served with a simple vegetable side (frozen peas are great if you’re looking for something to cook quickly) or even a dressed salad. The addition of butter beans are really what take this butternut squash gratin from being a side dish and turn it into a proper meal.
And, if you have another type of squash on hand such as a Crown Prince squash or even a pumpkin, this could be renamed a Winter Squash Gratin – you don’t have to just stick to butternut!
Ingredients
This Butternut Squash Gratin is made from simple, easy to find ingredients, but there are a few choices you can make to guarantee it comes out perfectly every time!
- butter (in this recipe it does not matter if you use salted or unsalted)
- olive oil
- red onions, halved and thinly sliced
- garlic cloves, crushed (or grated on a microplane)
- sage leaves, finely chopped (chopped rosemary or fresh thyme leaves can also be substituted)
- butter beans (you can use tinned, but jarred gives a much better texture – we like Bold Bean Co.)
- double cream (we’ve used 300ml here as it is an exact pot, if your pots come in slightly different measures don’t worry about adding slightly more or slightly less cream to use it all up)
- milk (whole milk or semi skimmed are both fine here, but skimmed milk will detract from the creaminess you want)
- wholegrain mustard
- butternut squash, peeled and deseeded, quartered then finely sliced (approx. 950g/2lb 2oz prepared weight, other squash can be substituted)
- grated gruyere
- grated cheddar (if you only have one cheese and not the other you’ll still get a delicious gratin, but it is better made with both! Also, if you’re cooking for vegetarians make sure your choice of cheese reflects this.)
Frequently Asked Questions
In this recipe, we think it is because you want the whole dish to melt together and be really smooth and soft.
Having a sharp peeler really takes the work out of it. This one from OXO is great, or this one too. If you are really stuck, slice off the top and bottom of the squash, prick it all over with a fork and place in the microwave on high for 3 minutes. This just starts to cook the outside of it which softens it enough to help a peeler glide through!
Resting the gratin for at least 5 minutes before serving helps it settle a little, and makes sure the layers don’t collapse as you dish up individual portions. This is a good habit to get into when making any kind of gratin, as well as when making something like a simple lasagne (with a cheat’s white sauce).
Step-by-Step Video
You Might Also Enjoy:
- The Perfect Croque Monsieur Recipe (in English!)
- One Pot Tomato and Chickpea Stew
- Crispy Pan Fried Brown Butter Gnocchi with Sage
- Easy Roasted Vegetable Hummus Bowl
- The Best Spaghetti Carbonara In The World
Cheesy Creamy Winter Butternut Squash Gratin
Ingredients
- small knob of butter
- 1 tbsp olive oil
- 2 red onions, halved and thinly sliced
- 2 garlic cloves, crushed
- 8 sage leaves, finely chopped
- 800 g butter beans, drained
- 300 ml double cream
- 200 ml milk
- 2 tbsp wholegrain mustard
- 1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
- 100 g grated gruyere
- 50 g grated cheddar
Instructions
- Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10 mins until soft.
- Add the garlic and sage and cook for a minute.
- Tip in the drained butterbeans, the mustard, milk and the cream. Season well with salt and pepper.
- Heat the oven to 180 degrees. In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and a handful of the grated cheese.
- Repeat with a second layer of squash, butterbeans and cheese. Top it off with a final layer of squash and sprinkle over the rest of the cheese.
- Place into the oven for 40 minutes by which point the cheese will be melted and golden and the squash will be tender. Allow to rest for 5 mins before serving.
