Butternut Squash and Cranberry Gratin with Swiss Cheese Crumbs
A comforting autumn side dish featuring tender mashed butternut squash mixed with sweet dried cranberries and cream, then topped with a golden Swiss cheese breadcrumb crust. The natural sweetness of the squash pairs beautifully with tart cranberries while the nutmeg adds warmth. Perfect for holiday dinners or cozy family meals, this gratin offers a sophisticated twist on traditional squash casseroles with its crispy, cheesy topping that contrasts nicely with the creamy base.
Ingredients
- 4 pounds butternut or buttercup squash, 2 medium
- ¼ cup sweetened dried cranberries
- 2 tablespoons packed brown sugar
- ½ cup whipping (heavy) cream
- ½ teaspoon salt
- 1 tablespoon butter or margarine, softened
- 2 slices sandwich bread
- ½ cup finely shredded Swiss cheese, 2 ounces
- ½ teaspoon ground nutmeg
Instructions
- 1
Cut squash into halves or fourths and remove seeds and fibers
- 2
Place cut sides down in microwavable dish and cover with vented plastic wrap
- 3
Microwave on High until tender when pierced with fork
- 4
Let stand then scoop flesh from shells and mash with fork
- 5
Heat oven to 350°F and butter au gratin dish or casserole
- 6
Mix squash, cranberries, brown sugar, whipping cream and salt in medium bowl
- 7
Spoon mixture into prepared au gratin dish
- 8
Spread butter on bread then tear into pieces
- 9
Process buttered bread, cheese and nutmeg until fine crumbs form
- 10
Sprinkle crumb mixture over squash
- 11
Bake uncovered until thoroughly heated and topping is brown and crisp
Tips
Pierce the squash skin with a fork before microwaving to prevent bursting
Make sure to fold back plastic wrap corner when microwaving to allow steam to escape
Use day-old bread for better texture in the crumb topping
Good to Know
Refrigerate covered for up to 3 days. Reheat covered in 350°F oven.
Can assemble without topping up to 1 day ahead. Add crumbs before baking.
Serve hot as a side dish with roasted meats or holiday dinner.
Common Mistakes
Don't skip venting the plastic wrap to avoid dangerous steam buildup
Avoid overbaking the topping to prevent burning the cheese
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh cranberries instead of dried?
Fresh cranberries will be much more tart and may release excess moisture. If using fresh, reduce to 2-3 tablespoons and add extra brown sugar to balance tartness.
How do I know when the squash is fully cooked?
The squash is done when easily pierced with a fork and the flesh scoops out easily from the shell. Undercooked squash will be hard to mash.
Can I freeze this gratin?
Yes, freeze unbaked for up to 3 months. Thaw overnight in refrigerator before baking. Add 5-10 minutes to baking time if still cold.