Butternut Squash and Mushrooms Gratin with Gruyere Cheese – This butternut and mushroom bake was huge and could easily be the star of two main dishes.
I had to do something with the leftover butternut squash from the root vegetables I made last week. This butternut squash was huge and could easily be the star of two main dishes. Not wanting to just roast it again I decided to make a gratin. I found some recipes online and adapted them to include the ingredients I had on hand. The final result – a delicious butternut and mushroom bake. Butternut squash, caramelized onions, mushrooms and melted gruyere; this hearty butternut and mushroom bake makes a great vegetarian side or main dish served with a leafy green salad.
Creamy and comforting this baked butternut squash gratin is perfect on a cold winter's night
15 mins Prep Time
50 mins Cook Time
- 1/2-1 butternut squash, peeled, halved, seeds scooped out, and chopped
- 1 onion, halved and thinly sliced
- 1 1/2 teaspoons brown sugar
- 1 tablespoon balsamic vinegar
- 5-10 button mushrooms, sliced into thick pieces
- 6 ounces Gruyere, shredded
- salt and pepper, to taste
- basil, slivered
- Preheat oven to 425 degrees F. Add chopped squash to a bowl and toss with 1 tablespoon olive oil, salt and pepper. In a single layer place squash on baking sheet or large cast iron pan (what I used) and roast until soft - about 30 minutes.
- While squash is roasting heat 1 tablespoon olive oil in pan over medium-high heat. Add sliced onions and cook for 10 minutes. Add brown sugar, balsamic vinegar, salt and pepper, reduce heat and continue to cook 15-20 minutes. Remove from heat.
- When squash is done roasting remove from the oven and top with caramelized onions, sliced mushrooms, and Gruyere. Reduce oven temperature to 400 degree F and cook 15-20 or until the cheese has melted and started to brown. Serve sprinkled with fresh basil.