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Roasted butternut squash and cauliflower gratin
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Easy but takes some timeI love gratins
A gratin makes almost any vegetable extra special. See my method post on how to make potato gratin for some inspiration. You really don't need a recipe once you have the basics. You can combine a variety of great vegetables with a little cheese and cream, pop it in the oven and come out with something very special. I wouldn't eat a gratin every night, but when you are looking to make something special, a gratin is always a great choice. The beauty of gratins is they can be assembled a day in advance and left to chill in the fridge, or they can be cooked a day in advance and then warmed in the oven. Gratins are flexible and very forgiving.
Butternut and cauliflower
For this gratin I roast butternut squash and cauliflower first, then add some gruyere, parmesan cheese, milk, cream and fresh herbs. This gratin makes a great accompaniment to a roast or chicken for a holiday meal. I served it for our Thanksgiving dinner. There wasn't a bite left and everyone was looking around for a second pan.
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How to easily peel and slice butternut squash
Butternut squash has a thick hard skin that is difficult to cut through. Fortunately there is a quick and easy trick to managing this tough squash. My post on butternut squash has all the details.
Size flexibility
This recipe multiplies well if you are feeding a crowd.
Roasted butternut squash and cauliflower gratin
Butternut squash, cauliflower and a little gruyere cheese make a flavorful gratin that is a wonderful accompaniment to a holiday roast. This gratin can be made in advance and warmed up right before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hours 20 minutes
- Total Time: 1 hours 40 minutes
- Yield: 6 -8 servings 1x
Ingredients
- 2 pounds butternut squash, peeled and cut into 1/4” slices
- 1 1/2 pounds cauliflower (1 medium sized cauliflower), cut into 1 1/2 inch florets
- 1 – 2 T olive oil
- Kosher salt and pepper to taste
- 1/3 pound shredded gruyere cheese
- 1 cup cream
- 1/2 cup milk
- 1 t rosemary, chopped
- 1 t thyme, chopped
- 2 T grated parmesan cheese
Instructions
- Heat oven to 400 degrees. Lay the sliced butternut squash and cauliflower florets on two baking sheets. Drizzle with olive oil and use your hands to toss and thoroughly coat vegetables. Spread out over the baking sheets and season with salt and pepper. Roast for about 15 minutes then remove the cauliflower. The cauliflower should be slightly caramelized and fork tender. Continue roasting the butternut squash another 5 minutes until the butternut squash is also caramelized and fork tender.
- Spread the roasted cauliflower florets in the bottom of a buttered 8 1/2″ x 8 1/2″ baking dish. Sprinkle with 1/2 of the gruyere cheese.
- Arrange the butternut slices in an overlapping pattern on top of the cauliflower. Sprinkle with remaining gruyere cheese, chopped herbs and parmesan cheese. Pour cream and milk over the gratin. Put in the oven and bake for an hour until the liquid is mostly absorbed. Watch to see the top does not over brown. I let the gratin brown for about 15 minutes, then cover with a piece of foil. I remove the foil for the last 10 minutes or so.
THIS SERVES WELL WITH
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I made the butternut squash cauliflower gratin for my family for New Years & everyone loved it! A perfect side dish with filet mignon roast. Thank you Kim!
Hi Laura –
So glad your family liked it. If you like gratins you might check out some of my other gratins:
Potato gratin with mushrooms and blue cheese
Beet and kale gratin –
or my article that describes how to make a gratin without a recipe.
Once you get the formula down you will find you can make gratins from just about any vegetable.
Made this for my family for Thanksgiving and it got rave reviews. It was incredibly delicious and easy to make. Not to mention who can resist anything with Gruyere cheese anyway? My sister is having a party tomorrow and when I offered to cook something she requested this dish.
I’m so glad you and your family enjoyed the recipe. You are absolutely right. Gruyere is amazing. Happy holidays!
Butternut really doesn’t have that tough a skin – you can even eat it when cooked.. I followed the recipe but added wholewheat macaroni for stodge and frozen green peas for a bit of colour and a lil’ bit more milk to compensate. YUM! Thanks
I agree Adam, no need to peel butternut squash when you roast it. Very interesting add-ons! Thank you for sharing.