Cheddar and Thyme Butternut Squash Gratin
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 4 servings
Cheddar and Thyme Butternut Squash Gratin is a simple, but surprisingly flavorful side dish that pairs well with just about anything.
  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 large clove garlic, minced
  • 1 teaspoon minced fresh thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 pinch nutmeg
  • 8 oz (227 g) cubed and cooked butternut squash (I used Straight From the Root Organic Butternut Squash)
  • ¼ cup (60 ml) heavy cream or half and half
  • 2 oz (57 g) sharp cheddar, shredded
  1. Preheat the oven to 425F.
  2. Heat the butter in a medium-sized skillet over medium to medium-high heat. Once hot, add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
  3. Turn off the heat and stir in the thyme, salt, pepper, and nutmeg. Stir in the butternut squash and use a fork or potato masher to mash about half of it. Stir it all together.
  4. Transfer the squash mixture to a 2 cup-capacity gratin dish. Pour the cream or half and half on top and sprinkle on the cheese.
  5. Place the gratin dish on top of a foil-lined baking sheet and bake until bubbling throughout, about 15 minutes. Broil for a couple minutes to brown the top more.
  6. Serve warm.
Recipe by An Edible Mosaicâ„¢ at