Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe
This Cheesy Herb Butternut Squash Gratin with Panko Topping is a creamy, comforting casserole featuring thinly sliced butternut squash baked in a rich cheese sauce made with sharp cheddar and Gruyère, infused with fresh thyme and rosemary. A crisp, buttery panko topping adds a perfect golden crunch, making it an elegant side dish perfect for autumn and winter dinners.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For Gratin
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Kikkoman® Umami Joy Sauce®
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1 large butternut squash, peeled and thinly sliced (about ¼” thick)
For Panko Topping
- ½ cup Kikkoman® Panko Bread Crumbs
- 1 tablespoon melted butter
- 2 tablespoons Parmesan cheese, grated
- ½ teaspoon garlic powder
- Optional: 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to prevent sticking and ensure easy clean-up.
- Sauté Aromatics. Heat olive oil in a skillet over medium heat. Once hot, add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, fresh thyme, rosemary, salt, and black pepper. Cook until fragrant, about 1 minute.
- Add Umami Sauce and Dairy. Pour in the Kikkoman® Umami Joy Sauce®, then add the heavy cream and whole milk. Bring this mixture to a gentle simmer, then reduce the heat to low to avoid boiling.
- Melt Cheeses into Sauce. Stir in the freshly grated sharp cheddar and Gruyère cheeses until fully melted and the sauce is smooth. Remove the skillet from heat to prevent the sauce from curdling.
- Arrange Squash in Baking Dish. Lay the thinly sliced butternut squash in the prepared baking dish, slightly overlapping each slice for even coverage.
- Pour Cheese Sauce Over Squash. Evenly pour the hot cheese sauce over the arranged butternut squash to coat thoroughly.
- Prepare and Add Panko Topping. In a small bowl, combine the panko bread crumbs, melted butter, grated Parmesan cheese, and garlic powder. Mix until the panko is evenly coated. Sprinkle this mixture evenly over the top of the gratin.
- Bake Covered and Uncovered. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 10-15 minutes until the panko topping is golden brown and crispy.
- Rest and Garnish. Allow the gratin to rest for 5 minutes before serving to set. Garnish with freshly chopped parsley, if desired.
Notes
- Make sure to slice the butternut squash uniformly to ensure even cooking.
- If you prefer a stronger herb flavor, increase the fresh thyme and rosemary slightly.
- The Kikkoman® Umami Joy Sauce® adds depth but can be substituted with soy sauce and a splash of Worcestershire sauce for a similar effect.
- For a lighter version, substitute half-and-half or reduce the amount of heavy cream.
- Use freshly grated cheese rather than pre-shredded for better melting and flavor.
- Leftover gratin can be refrigerated and gently reheated in the oven.
Keywords: butternut squash gratin, cheesy gratin, panko topping, autumn side dish, roasted squash casserole, cheesy squash bake
