Introduction

This Cheesy Herb Butternut Squash Gratin with Panko Topping is a comforting and flavorful side dish perfect for fall and winter meals. Tender slices of butternut squash are baked in a rich, creamy herb cheese sauce and topped with a crispy, golden panko crust. It’s an easy way to elevate your vegetable dishes with cheesy goodness and fresh herbs.

The dish is a baked casserole in a white oval ceramic dish with a golden brown crust top layer made from crispy breadcrumbs and herbs, slightly uneven and textured. Underneath, there is a creamy orange sauce covering layers of peeled and evenly cut sliced sweet potatoes, visible in curved shapes arranged in overlapping rows, with a smooth and slightly glossy sauce binding them together. The edges of the dish show the sauce bubbling and slightly caramelized, adding depth to the golden tones. The dish is placed on a white marbled textured cloth with a silver spoon on the side. Some empty white plates are stacked nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
Step 2: Heat the olive oil in a skillet over medium heat. Add the 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.
Step 3: Pour in the Umami Joy Sauce, heavy cream, and whole milk. Bring the mixture to a simmer, then reduce heat to low.
Step 4: Stir in the sharp cheddar and Gruyère cheeses until melted and smooth. Remove the sauce from heat.
Step 5: Arrange the thinly sliced butternut squash evenly in the prepared baking dish, slightly overlapping the slices. Pour the cheese sauce evenly over the squash.
Step 6: In a small bowl, combine the panko bread crumbs, melted butter, grated Parmesan, and garlic powder. Mix well to coat the crumbs evenly.
Step 7: Sprinkle the panko mixture uniformly over the gratin. Cover loosely with foil and bake for 20 minutes.
Step 8: Remove the foil and bake for an additional 10 to 15 minutes, or until the panko topping is golden brown and crispy.
Step 9: Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips & Variations

For a nuttier flavor, substitute Gruyère with Fontina or mozzarella cheese.
If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
Use gluten-free panko breadcrumbs to make this dish gluten-free.
To save time, pre-cook the butternut squash slices by steaming for 5 minutes before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the crispy topping. Avoid microwaving as it can soften the panko.

How to Serve

A white oval dish holds a baked pasta casserole with a golden brown top layer made of crispy breadcrumbs and melted cheese, sprinkled with small green herb pieces. Below the top, there is a creamy, light-yellow sauce covering twisted pasta tubes that peek out in orange and light orange shades. The edges of the pasta show some browned and slightly crispy spots. The dish is placed on a folded white and black striped cloth on a white marbled surface. A shiny metal spoon lies next to the dish, and stacked white plates appear on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this gratin?

While fresh butternut squash offers the best texture, you can use frozen squash that has been thawed and drained well. The gratin may be slightly moister, so reduce added liquids by a few tablespoons.

What can I substitute for Kikkoman® Umami Joy Sauce®?

You can replace Umami Joy Sauce® with soy sauce mixed with a little mushroom powder or miso paste for a similar umami flavor if you don’t have it on hand.

Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

A rich and creamy Cheesy Herb Butternut Squash Gratin featuring layers of tender butternut squash slices baked in a savory cheese sauce infused with fresh thyme, rosemary, and garlic. Topped with a crispy, golden Panko breadcrumb crust enhanced with Parmesan and garlic powder, this comforting dish is an elegant side perfect for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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 dish: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to prevent sticking and ensure even cooking.
Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Then stir in minced garlic, fresh thyme leaves, rosemary, salt, and black pepper; cook until fragrant to release all the herb and garlic flavors.
Add Umami sauce and liquids: Stir in the Kikkoman® Umami Joy Sauce®, then pour in heavy cream and whole milk. Bring the mixture to a simmer, then reduce heat to gentle simmer to meld the flavors.
Melt cheeses: Gradually stir in the sharp cheddar and Gruyère cheeses until fully melted and the sauce becomes smooth and creamy. Remove from heat to avoid curdling.
Build the gratin: Arrange thin butternut squash slices evenly in the prepared baking dish, slightly overlapping the pieces. Pour the cheese sauce evenly over the squash, ensuring full coverage.
Prepare Panko topping: In a small bowl, combine Panko bread crumbs, melted butter, grated Parmesan, and garlic powder. Mix well until the crumbs are evenly coated with butter and cheese.
Assemble and bake: Sprinkle the Panko mixture evenly over the gratin. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes to cook the squash and heat through.
Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, until the Panko topping becomes golden brown and crispy.
Rest and garnish: Let the gratin rest for 5 minutes after baking to set. Sprinkle with freshly chopped parsley before serving for a fresh herbal note and attractive presentation.

Notes

Use a sharp knife or mandoline to slice the butternut squash thinly and evenly for uniform cooking.
If you prefer a spicier twist, add a pinch of red pepper flakes to the cheese sauce.
Gruyère cheese can be substituted with Swiss cheese if necessary, but Gruyère offers a nuttier flavor.
Letting the dish rest after baking helps the sauce thicken slightly for better serving consistency.
This gratin can be made ahead and refrigerated; add extra baking time if baking from cold.

Keywords: butternut squash gratin, cheesy gratin, panko topping, herb gratin, baked squash, comfort food, vegetarian side dish