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Butternut Squash Gratin with Caramelized Fennel and Gruyere

Course Side Dishes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 324 kcal
Author Hello Veggie


  • 1 tablespoon butter
  • 2 bulbs fennel sliced
  • 1 small onion sliced
  • 1 medium butternut squash peeled, seeded and thinly sliced
  • Salt and pepper to taste
  • 1 1/2 cup heavy cream
  • 1 1/2 cup shredded gruyere or gruyere/Swiss blend from Trader Joe's
  • 1/4 cup panko


  1. Preheat oven to 375ºF and grease a square baking dish.
  2. Melt the butter in a medium skillet over medium heat. Add the fennel, onion, and a pinch of salt. Stir well and cover; cook for 5 minutes, or until softened. Remove the lid and cook for about 3 minutes more, or until the fennel and onion are nicely browned.
  3. Layer half of the butternut squash slices in the baking dish. Season with salt and pepper, then sprinkle with 1/2 cup of the cheese and spread the onions and fennel over the cheese. Top with the remaining butternut squash; season with salt and pepper, pour the cream over the squash, and then top with the remaining cheese and panko. Use an oil mister or cooking spray to lightly spray the panko topping so it browns.
  4. Bake the gratin for about an hour, or until the panko is browned, the sauce is bubbly, and the squash is tender. Let it sit for about 10 minutes before cutting and serving.
Nutrition Facts
Butternut Squash Gratin with Caramelized Fennel and Gruyere
Amount Per Serving (1 /6 of recipe)
Calories 324 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 10.5g66%
Carbohydrates 17.4g6%
Fiber 3.7g15%
Sugar 1.6g2%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.