Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe
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.
- 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
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
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F and lightly grease a 2-quart baking dish to prevent sticking.
- 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.
- 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.
- Melt Cheeses: Add the sharp cheddar and Gruyère cheeses to the skillet, stirring continuously until melted and smooth. Remove from heat to prevent overcooking.
- 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.
- 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.
- Top and Bake: Sprinkle the panko mixture evenly over the gratin. Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
- Brown the Topping: Remove the foil and continue to bake for another 10-15 minutes, until the panko topping is golden brown and crispy.
- 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
