butternut squash gratin prepared in a muffin tray

Butternut Squash Gratin

A perfect-sized Butternut Squash Gratin baked in a muffin tray, autumn spices and saucy cheese with a crisp panko top. 
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 604kcal


  • 1 butternut squash
  • 1/2 cup Gruyere cheese shredded
  • 1 cup light brown sugar
  • 2 tbs. butter
  • 2 tbs. Chinese five spice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups heavy cream
  • 1 teaspoon Kosher salt
  • 1/2 bunch fresh sage
  • 1 cup Japanese panko


  • Peel and reserve the top section of the butternut squash.
  • Using a Japanese mandoline, slice butternut squash into half inch rounds.
  • Reserve rounds and set aside.
  • Using a medium-sized pot add heavy cream, Chinese five spice, light brown sugar, ground cinnamon, nutmeg and Kosher salt.
  • Bring to a slow simmer on medium heat, about four minutes.
  • Immediately add butternut squash rounds and cook until tender, about five minutes. Shut off heat. 
  • Using a muffin tray gently remove rounds using a slotted spoon and fill. Be gentle when filling the pan. 
  • Once muffin pans have been filled with butternut squash rounds cover with aluminum foil add a large heavy bottom skillet or pan on top, press and refrigerate immediately.
  • Allow to cool for at least two hours. 
  • Once cooled gently remove foil and use a small paring knife to cut around the edges to remove gratin. 
  • Turn pan upside down and allow to come up to room temp. About 20 minutes.
  • Next, add a spoonful of reserved heavy cream mixture to each gratin.
  • Using a medium-sized bowl add soft butter, panko, and Gruyere cheese. Mix well and add about one tbs. on top of each serving.
  • Broil until panko mixture looks golden brown and cheese starts to get melty.
  • Fry fresh sage leaves for garnish.


Calories: 604kcal | Carbohydrates: 62g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 130mg | Sodium: 577mg | Potassium: 632mg | Fiber: 4g | Sugar: 39g | Vitamin A: 14795IU | Vitamin C: 27.9mg | Calcium: 324mg | Iron: 3.1mg