Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe

Introduction

This Cheesy Herb Butternut Squash Gratin with Panko Topping is a comforting and flavorful side dish perfect for any dinner. Creamy cheeses and fresh herbs combine with tender butternut squash to create a rich, delicious bake. The crunchy panko topping adds the perfect finishing touch.

Ingredients

• 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)
• 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

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease a 2-quart baking dish.
2. Step 2: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic, thyme, rosemary, salt, and pepper, and cook until fragrant. Add Umami Joy Sauce and stir to combine.
3. Step 3: Pour in the heavy cream and milk. Bring to a simmer and then reduce the heat. Stir in cheddar and Gruyère cheeses until melted and smooth. Remove from heat.
4. Step 4: Arrange the butternut squash slices in the prepared baking dish, slightly overlapping each slice. Pour the cheese sauce evenly over the squash.
5. Step 5: 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.
6. Step 6: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the panko topping is golden brown.
7. Step 7: Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips & Variations

• For a nutty flavor, try adding a handful of toasted walnuts or pecans to the panko topping.
• You can substitute Gruyère with Swiss cheese or fontina for a different cheese profile.
• Thinly slice the butternut squash using a mandoline for even cooking and a professional look.
• For a lighter version, use half-and-half instead of heavy cream.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm and the topping is crisp again, about 10-15 minutes. Avoid microwaving to preserve the crunchy panko texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin up to a day in advance. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if needed.

Can I use frozen butternut squash?

Fresh butternut squash works best for this recipe because it holds its texture after baking. If using frozen, be sure to thaw and drain it well to avoid excess moisture in the gratin.

Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

This Cheesy Herb Butternut Squash Gratin with Panko Topping combines tender butternut squash slices with a rich, creamy cheese sauce infused with fresh thyme and rosemary. Topped with a crunchy parmesan panko crust, this comforting dish is perfect as a hearty side or a vegetarian main.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F and lightly grease a 2-quart baking dish to prevent sticking.
2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, fresh thyme leaves, chopped rosemary, salt, and black pepper until fragrant.
3. Add Umami and Cream: Stir in the Kikkoman® Umami Joy Sauce®. Pour in the heavy cream and whole milk, bring mixture to a simmer, then reduce heat to low.
4. Melt Cheeses: Add the sharp cheddar and Gruyère cheeses to the skillet, stirring continuously until melted and smooth. Remove from heat to prevent overcooking.
5. Assemble Gratin: Arrange the thinly sliced butternut squash layers slightly overlapping in the prepared baking dish. Pour the warm cheese and herb sauce evenly over the squash slices.
6. Prepare Panko Topping: In a small bowl, combine the Kikkoman® Panko Bread Crumbs, melted butter, grated Parmesan cheese, and garlic powder. Mix until the panko is evenly coated.
7. Top and Bake: Sprinkle the panko mixture evenly over the gratin. Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
8. Brown the Topping: Remove the foil and continue to bake for another 10-15 minutes, until the panko topping is golden brown and crispy.
9. Rest and Garnish: Allow the gratin to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

• Ensure the butternut squash slices are uniformly thin (about ¼ inch) for even cooking.
• Using freshly grated cheeses provides the best melt and flavor.
• The panko topping adds a delightful crunch; do not skip the butter to ensure golden browning.
• If unavailable, substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary.
• Letting the gratin rest before serving helps it set and makes it easier to serve.

Keywords: butternut squash gratin, cheesy gratin, panko topping, vegetable side dish, vegetarian, baked squash, creamy squash bake, herb gratin