Butternut Squash Parmesan Gratin

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review


  • 1 medium-large butternut squash (about 3 lbs), peeled, cut in half and seeded
  • 4 tablespoon butter, unsalted
  • 1 tablespoon garlic, minced
  • 2 teaspoon parsley, divided
  • 1/4 cup Panko breadcrumbs or Gluten Free Panko breadcrumbs
  • 1/3 cup grated fresh Parmesan cheese
  • 1/4 cup shaved fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices bacon


  1. Preheat oven to 375F, rack in the middle.
  2. Lightly spray a glass casserole dish or a 9×13” baking dish.
  3. In a skillet cook the bacon until crispy, ~8-10 minutes.
  4. Remove the bacon and crumble.
  5. Remove all but 1 tablespoon of bacon grease. Set aside
  6. Place one half of the butternut squash cut side down and slice into 1/4” thick slices.
  7. Repeat with the other half.
  8. Layer the squash in the pan slightly overlapping.
  9. Return the skillet with the 1 tablespoon of bacon grease to a medium heat.
  10. Add in the butter to melt.
  11. When the butter begins to foam add in the garlic and cook for 30 seconds or just until the garlic has softened.
  12. In a bowl add the bread crumbs, grated cheese, salt, pepper and 2 tablespoon of the butter mixture.
  13. Mix just to moisten the crumbs.
  14. Evenly spoon the butter garlic mixture over top of the squash slices.
  15. Top with moistened bread crumbs.
  16. Bake uncovered 30-40 minutes or until the squash is easily pierced with a fork.
  17. Remove from the oven top with the shaved parmesan cheese and bacon crumbles and bake for 5-10 minutes or until the cheese is slightly melted.


For vegetarian omit the bacon entirely.

Recipe Card powered byTasty Recipes