Butternut Squash and Goat Cheese Gratin Recipe

Prep Time Cook Time Serves
15m 45m 4 to 6

I’m always on the lookout for new ways to cook with butternut squash. I find this has become a go-to winter veg for me and so the more recipe ideas I have, the better! The inspiration for this recipe came from a local magazine that did a whole issue dedicated to gratins. How appropriate for these cold and damp winter months. This recipe pairs the vegetable with some goat cheese which really helps cut the sweet and dense squash flavor.


  • 2 tablespoons butter
  • 1 butternut squash
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock
  • 4 ounces fresh goat cheese, crumbled
  • 1/2 cup cream
  • 1 cup grated gruyere cheese


Preheat oven to 350˚F.

Peel and seed the squash. Cut into 1/2 inch-cubes.

In a large skillet over medium-high heat, melt the butter. Toss in the diced squash, salt and pepper. Sauté for 5 minutes. Pour in the chicken stock and bring to a simmer. Turn the heat to low, cover and leave to cook for 15-20 minutes or until the squash is cooked through but still holds its shape.

Using a slotted spoon, transfer the squash cubes to a large bowl. Leave to cool for about 10 minutes. Stir in the crumbled goat cheese and cream. Transfer to a 9×9 oven-proof dish and bake in the oven for 15 minutes. Top with the grated gruyere cheese and return to the oven for another 5-10 minutes or until the cheese is melted and starting to color. Enjoy while warm.

Related Recipes